It is that time of year… Moni will be adding pumpkin in what will feels like “everything,” so get ready. I got this idea from my Cousin-in-Law, Katie. I have done this idea before with great success, remember my Peanut Butter, Pumpkin, Fudge Brownies (using brownie mix) and my Crunchy Cereal Fudge Cookies? Same idea here but this is just slightly different. Check it out.
Pumpkin Muffins – only 2 ingredients. That’s right, just the cake mix and the pumpkin. No oil, no eggs, no water, nothing else needed (unless you want to, I add pumpkin spice and vanilla.) The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor. If you like this you will also enjoy my Pumpkin Protein Bars, soooo good and good for you too.
I add a few extra ingredients such as vanilla extract and pumpkin spice seasoning just to spice it up a bit more and viola! Done. I love the topping ideas too, check them out below. I like mine with whipped cream and a dash of cocoa or cinnamon too. Enjoy~
1 15 oz Can of Pumpkin
1 Box of Natural Spice Cake Mix or Yellow Cake, (no preservatives try Whole Foods)
1 tsp pure vanilla extract
1 tbs pumpkin spice
(I top mine with whipped cream and a dash of cocoa and/or cinnamon)
- cream cheese frosting
- whipped cream
- vanilla ice cream
- sprinkles of powdered sugar, or cocoa powder, or cinnamon
Preheat oven to 350 F.
Mix all ingredients in a med bowl and put into muffin tins (or paper cups).
Bake for 20-25 minutes at 350 degrees (until tooth pick comes out clean.) Enjoy!