The other day, I had some unexpected company and needed a quick breakfast muffin. At first I thought I'd run to the local bakery, then I remembered "THE" pumpkin muffins. It had been years since I made them! It was back in the days BEFORE Pinterest and Facebook! Yes, my fellow internet addicts, we did have a way of exchanging recipes back then. Pumpkin muffins have two ingredients. It seems like overkill to do the step by step but, heh, why not!
1 Yellow cake mix or Spice Cake Mix
1 -15oz Can Pumpkin
1/2 c. Chopped Walnuts, pecans or 1/2 c. raisins, craisins, coconut or currents....you can even glaze them if you would like!
1 1/2 tsp. Pumpkin pie spice
In a large bowl mix the pumpkin into cake mix, combining the ingredients.
Add in optional ingredients. Stir. Drop by spoonfuls into prepared muffin tins. If not using liners, be sure to spray the pan with a non-stick spray first.
Bake at 350F for 20-25 minutes, remove from oven, eat while warm. These also freeze well.
Note: If you live in an area where you are unable to get canned pumpkin, canned sweet potato works well too, just be sure you use only 15 oz- sweet potato tends to come in a larger can
Be warned, the kids do like them! Perfect for a sleep over or after school snack! Fills the house with a sweet Fall aroma
Never easier 2 ingredient pumpkin muffins, tender, moist and delicious. Hard to believe it's literally only 2 ingredients!!
Wee Bear and I are off to France on a 2 week road trip through all the wine regions!! When you see this post which was written in advance, we will be enjoying some delicious French wines in Bordeaux and 1, 2 and 3 star restaurants. We are also visiting the Rhone Valley and Burgandy! We are with 6 other couples and a guide. Each of us have a BMW loaned to us from BMW France, so these are car people!! What is not to like here? Cars, autobahn, wine and food! Oh, and the guide has a van to transport us to and from dinners!! Perfect! I will have plenty to report and will take lots of pictures....promise!