You know those recipes that give you a list a dozen ingredients long before you’ve even thought about the icing? This isn’t one of them. For this recipe, you’re going to need three things – and after you’ve combined them, you’re going to create mouth-watering muffins (or cupcakes, if you want to ice them), that aren’t going to last long.
Delicious Pumpkin Cuffins
1 package yellow cake mix
1 can pumpkin puree
optional: 2 teaspoons pumpkin pie spice
you can sub the pumpkin pie spice for cinnamon if you’ve got it on hand
Mix the cake mix, eggs and pumpkin puree together.
Place into cupcake liners.
Bake for thirty minutes, at 350 degrees.
We call them cuffins because although they’re delicious and easy to make without icing, as muffins, they also make wonderful muffins when you use marshmallow or cream cheese frosting. They would be a great choice for Halloween baking because they’re easy and cook nicely – and they’re also a kid-friendly choice.
Tip: We love the paper chef muffin liners. Using these, we’re able to scoop in double the amount of muffin mix that we usually would, to create extra large muffins or cupcakes. Though they’re a splurge at $2 from the Supermarket, the kids love pulling the muffins out, and I love the less of a mess they make when we’re cooking and a three year old is helping to scoop in the muffin mix.