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Easy Pumpkin Muffins

Categories: Cooking, recipes

5 comments

I’ve been feeling fall-ish and craving muffins lately, but I wasn’t sure what sounded good. I’ve tried blueberry, apple cinnamon and have unenthusiastically gathered recipes for a couple of other kinds. I just wasn’t “feeling it” until I saw this recipe for Pumpkin Muffins from my friend, Miss Zoot.

It really couldn’t be easier, all you need is two ingredients: a 15 oz. can of pumpkin puree and a box of spice cake mix:

Just mix those two things together (you don’t have to make the cake mix, first):

Bake for about 20 minutes at 350, and you get these:

Seriously, that’s it! Once I recover from overdosing on them, I’m sure they’ll be good to keep around the house for cool fall mornings.

Helpful hints (this is what I did, anyway):

1. Make sure you have the oven actually up to 350 (trust me), otherwise, you will have pumpkin blobs and be very puzzled.

2. Fill the muffin cups pretty full, which goes against traditional muffin making wisdom.

3. The batter will be sticky and a little hard to work with, but it’s worth it!

4. It makes 12-16 muffins depending on how big you make them.

5. I hear they’re even better the next day, but I may not be able to find out since they’re going fast.

I love hearing about new, quick food ideas. Do you have any fun, absurdly simple recipes to share? Will you make it for me?



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5 comments so far...

  • I don’t have anything to share, but I love this recipe. I can make these and bring them into work and feel superior. I need that most mornings.

    kirida  |  October 4th, 2011 at 8:40 am

  • Quick question - do you mix the cake batter as said on box or not? Do you only mix the batter and the pumpkin puree?

    Kelly  |  October 4th, 2011 at 11:33 am

  • I have baked a cake using your Spice Cake mix recipe and also frequently make a chocolate cake using this same process. The can of pumpkin is mixed with a dry Devil’s Food Cake mix. Spread it into a lightly greased 9×13 pan, bake at 350° for about 30 minutes. It makes a moist dense cake that is perfect served with whipped cream or ice cream. I’ve never frosted either flavor.

    My grands are coming for a visit and I like the idea of muffins…this is a great way to get some nutritious pumpkin.

    Bev  |  October 4th, 2011 at 11:33 am

  • @Kelly No, just the pumpkin and the dry mix.

    busymom  |  October 4th, 2011 at 11:41 am

  • I’m told these are also good with one beaten egg added and/or a cup of mini-chocolate chips. Someone else I know uses a 1/4 cup of water to thin the batter, but that seems like it would just make things sticky.

    Ami  |  October 13th, 2011 at 12:29 pm

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