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This recipe was a suggestion from the mom of one of my friends (isn’t that the way most great recipes are found?) The original, by Hungry Girl, is here. Yeah, if you clicked on the link, you’ll see that that recipe doesn’t really resemble this one. This recipe is a variation on the box of cake mix and can of pumpkin theme.

The greatest thing about this recipe is that you don’t miss any of the fat or moisture from the eggs or oil or butter. These are probably the most moist muffins I’ve ever had or made. The possibilities for adding stuff in are endless. You could do nuts, sunflower seeds, chocolate chips, raisins, wheat germ, flax seed, whatever you like. Or you could substitute dark chocolate cake mix, yellow cake mix, go crazy. If you hit upon something that’s good, share with the rest of us! So now that fall is approaching and canned pumpkin is going on sale. Stock up.

Oh, and these freeze really well, making them great for when you have company or need to grab something quick to feed a kid for breakfast or throw in a lunch box. Once they cool to room temperature, flash freeze them (place on a cookie sheet in the freezer for an hour) then put them in a ziplock or other storage container and store in the freezer for up to a month.

Pumpkin Spice Muffins

  • 1 box spice cake mix
  • 1 can pureed pumpkin (NOT pumpkin pie mix) (15 oz)
  • 1/3 cup applesauce (one snack sized cup, this is optional, it just loosens the batter a little)
  • 8 oz. white chocolate chips OR cinnamon chips (or more, if you don’t think it looks like there are enough)
  • 1/2 cup craisins
  • Preheat oven to 350.
  • *Note, I have been told this can also be made with fresh pumpkin. Suit yourself.
  1. Mix pumpkin puree and applesauce together. Add cake mix, mix until smooth and completely incorporated.
  2. Please note: The batter will be thick, especially if you didn’t add the applesauce. It’s ok. It’s supposed to be thick. In no way will this resemble cake batter. DON’T ADD ANY MOISTURE. It’s fine. I promise.
  3. Stir in white chocolate chips and craisins. Fill muffin tins (lined or unlined and sprayed with cooking spray) 3/4 full.
  4. Bake at 350 for 20-22 minutes, until a knife inserted in the center comes out clean. Let cool slightly before removing from tin.
  5. Makes approximately 16 muffins.

Yeah, the batter looks more like peanut butter than muffin mix. Just go with it.

Can you smell the spicy pumpkin? No? Well go make these and then you can.

Do you see how dense and moist that is? DO YOU? And no fat! Well, ok, I’m sure there is some sort of awful synthetic fat in the chocolate chips. Let’s not talk about that, ok?

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