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terri on 10.18.2010
These really are super. I’ve made them for years. Easy to keep the two ingredients around for an impromptu coffee gathering!
Easy Pumpkin Muffins
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Description
Delicious little tastes of fall—all year long! So easy to make, too! It might seem odd not to add oil or eggs, but TRUST ME—they’re fantastic and so moist. Heavenly little guys!
Ingredients
- 1 can (15 Oz) Pumpkin Puree
- 1 box Spiced Cake Mix
- ½ cups (rehydrated) Raisins—optional
Preparation
Preheat the oven to 350 degrees. Grease a 12-cup muffin pan or line with cupcake liners.
If you’d like to add raisins, rehydrate them in a small bowl filled with enough warm water to cover the little guys. Let soak for 10 minutes. If you want to go crazy, you can rehydrate these in any warm fruit juice you’d like (orange would be great).
In a large bowl, mix together the pumpkin puree and cake mix (and raisins, if you’d like) until smooth.
Spoon equal amounts of batter into the muffin cups. (They will pretty much keep their shape, so I find they come out looking very pretty if you give them peaks by gently touching the back of a spoon to the top of each uncooked muffin before inserting into the oven.)
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
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2 Comments
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melwell on 1.8.2011
I made this with a sugar-free cake mix (Devil’s Food) and left out the raisins. They are almost like brownie bites! Topped off with a dab of sugar-reduced chocolate frosting
theresa46 on 8.2.2009
I made these muffins today without the raisins. Very EASY and very tasty!! This is an excellant muffin for us brown baggers. The pumpkin made the muffins nice and moist without adding oil (fat) to the recipe.
Theresa in Alberta