Pumpkin Muffins from Cake Mix + Can of Pumpkin


For all intents and purposes, it is fall. I’m going back to school, the humidity is gone, and all I want to do is drink hot coffee instead of iced. So even if it really isn’t fall yet, it is by my standards.

Fall especially means that I begin eating pumpkins in baked form. My favorite is pumpkin bread and muffins. But sometimes (or a lot of the time) I am just too lazy to make a very complicated and involved recipe. Basically, I want the homemade baked good but I don’t want to go through the homemade process. I have discovered that I am not Martha Stewar after all. So what am I to do? Insert Cake Mix in a Box to save the day.

Cake mix is often belittled. Sure, I like to make fun of box cake mix too. But did you know that you can actually make that cake mix taste and appear more sophisticated? And, you can do all of this while still being very lazy. Yes! What a winning combination!

The trick is to use cake mix and a can of pumpkin puree. It is that easy. This recipe is also by default healthier for you because it does not add in eggs or oil that cake mix normally calls for. Feel free to add an egg or two if you desire, I just like the ease of two ingredients. You can basically eat a lot of these and not feel like too much of a glutton.

These muffins are moist, dense, and fragrantly pumpkin-y. They would be even better with a pat of cream cheese frosting on top. Feel free to add walnuts or chocolate chips too.

Cake Mix Spiced Pumpkin Muffins

1 Vanilla/Golden Cake Mix Box
1 15 ounce can of pureed pumpkin, not pumpkin pie filling
1/2 cup of water
1 teaspoon of pumpkin pie spice ( aka 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp nutmeg, 1/8 all spice)
1/4 cup of brown sugar tossed with a few dashes of cinnamon

Instructions:

1. Preheat the oven to 375. Grease a muffin tin.

2. Mix the can of pumpkin with the box of cake. Add in the water and the pumpkin pie spices, while mixing thoroughly.

3. Fill each muffin hole until 2/3 full.

4. Top each muffin with a sprinkling of the brown sugar mixture.

5. Bake at 375 for 15-18 minutes, until a toothpick comes out clean.

  • http://Anonymousnoreply@blogger.com Anonymous

    These are the most delicious pumpkin cakes I have ever tasted….and so easy! Low fat and hardly any calories! Thanks

  • http://www.blogger.com/profile/13587651716617719682 Lindsey Frances

    Thanks for the comment! I'm glad you found my blog.

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