Tuesday, 23 June 2009

• Tasty Tuesday - Super Simple Pumpkin Muffins

  
  

  There has been a battle in my house - pumpkin pie or no.  Some of us don't like the gelatinous concoction that rears its ugly head each fall, but love the flavor of pumpkin.  Bars, cookies, breads, but pie - gag me w/ a spoon!
  
  When I was shopping at one of my favorite stores in PDX recently, they had the large cans of pumpkin on sale for .25 a can!  I stocked up, big time baby!  Ever since then, I have been trying to come up w/ a new recipe that is fast and tasty to use some of my stock.  And have I ever found a recipe!  So fast it should be criminal and the family loved it (rating these muffins 8 out of 10)!

  If you try them out - let me know!  I would love to hear how your crew rated them.~G
  

  Super Simple Pumpkin Muffins
  

  • 1 (18.25 ounce) package yellow cake mix (I used 2 butter mixes - I don't buy yellow)
  • 1 (15 ounce) can pumpkin puree (my can was 29 oz, thus 2 cake mixes)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (if you haven't ever bought fresh, I would highly encourage you - it lasts forever and is better than any pre-ground, ever)
  • 1/4 teaspoon ground cloves

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
  2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean. 

  
  Truly that is the ENTIRE recipe - no eggs, no oil... just believe me - it works. 
  
  
  
  
  

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