Saturday, December 14, 2013

Two Ingredient Mini Pumpkin Spice Muffins

I may be the last person to find out that you can use a boxed cake mix and a can of pumpkin puree to make absolutely delicious muffins, but just in case you had not heard it yet you really can!

I saw something posted on Pinterest about this, Googled it and found lots of positive commentaries on this technique for making muffins and figured what the heck, I will give it a try.

While this certainly does not constitute baking it sure does produce a moist, tender flavorful muffin.  And, yes, the Duncan Hines Super Moist Spice Cake Mix is vegan out of the box!

Mini Pumpkin Spice Muffins

1 box Duncan Hines Super Moist Spice Cake Mix
1 15 oz can pumpkin puree

Preheat oven to 350 degrees.

Do not follow the spice cake mix directions. Instead put the mix and the pumpkin puree into a bowl and stir until smooth.

Line a mini muffin tin with cupcake liners and place a scoop of batter in each (I find a medium size cookie scoop is the perfect amount of batter).

Bake for about fifteen minutes or until a toothpick inserted in the muffin comes out clean.

Note: this recipe yielded 46 mini muffins.

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