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Mini Fruit Wheat Muffins

Prep Time: 10 Minute(s)
Cook Time: 23 Minute(s)
Yield: 12 mini muffins


  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Hungry Jack® Complete Wheat Blends Pancake Mix
  • 2/3 cup Smucker's® Sugar Free Orange Marmalade, plus 1 tablespoon
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup finely chopped pecans, divided
  • 2 teaspoons firmly packed brown sugar


  1. HEAT oven to 400°F. Coat 12 mini muffin pan cups with no-stick cooking spray.
  2. COMBINE pancake mix, 2/3 cup preserves, cinnamon and 2 tablespoons chopped pecans until smooth. Fill muffin cups with heaping tablespoon of batter. Combine remaining 2 tablespoons pecans and brown sugar. Sprinkle on top. Press lightly into batter.
  3. BAKE 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Remove from pan. Top each muffin with 1/4 teaspoon preserves.

Nutrition Facts

Serving Size (1 mini muffin), Calories 40 (Calories from Fat 15), Total Fat 2g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 40mg, Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 1g), Protein 1g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

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