Saturday, December 19, 2009
Easy pumpkin muffins
I almost always bake from scratch but I have a few fun recipes that begin with a cake mix. When I heard about this recipe, I had to make it right away to see if it really was that easy AND good. All I can say is... yum.
This is the perfect recipe for last minute guests as everything is available in the pantry!
Added Note: With just the three of us at home, we've had these last a few days. They stayed moist for days (unlike other muffins). Great when you need something to make ahead.
Easy Pumpkin Muffins
Preheat oven at 350 degrees.
1 box yellow cake mix
1 15 oz. can pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
(I added 1/2 teaspoon coriander and 1/2 teaspoon cardamom)
Optional: 1 cup chopped nuts or chocolate chips (not used in muffins pictured above)
Yes... that is the correct ingredient list. There are no eggs, no oil, just what is listed.
Mix together dry cake mix and spices. Add pumpkin and mix until blended. Spoon into well greased muffin tin about 3/4ths full.
Bake 20-25 minutes for average muffin tin and 12-14 minutes for the mini muffins. (The picture above is a bowl of mini muffins with colored sugar sprinkled on top before baking.)
These can easily morph into cupcakes by icing with your favorite buttercream, caramel, or cream cheese icing.