Rum Muffins

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Rum Muffins

These tasty treats pack on heck of a punch!  I love these amazing Rum Muffins and I know you will too, and if not, after one or two you won’t know the difference anyway. Up in Northern California I made these for a couple buddies over at and we did a little beer pairing for dessert. We had an awesome time. So I wanted to bring you the recipe for these great Rum Muffins. Enjoy!

  • For the Muffins
  • 1 Box Pillsbury Moist Supreme Yellow Cake Mix (pudding in the mix)   
  • 3 Eggs 
  • 1/2 Cup Cold Water
  • 1/2 Cup Meyers Dark Rum
  • 1/3 Cup Canola Oil
  • 1 Cup Chopped Pecans
  • 1 Stick Butter 
  • 1 Cup White Sugar 
  • 1/4 Cup Water 
  • 1/2 Cup Meyers Dark Rum 


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Preheat oven for 325 F. Mix the cake mix, eggs, water, rum, and oil in large bowl. Pour mixture into large Texas size muffin tins with inserts. Sprinkle hand fulls of the pecans over the batter and then bake for 25 minutes. For the Rum Sauce take a pot and add Butter, Water, and Sugar. Heat on stove top with high flame for about 5-7 minutes whisking constantly. Remove from heat and pour in Rum mix well and spoon sauce over warm muffins! Delicious!