There are many reasons why I love the fall. The colors, smells and cooler weather. (That’s saying a lot from a girl who would never leave a summer beach if given the option.) I especially love pumpkin! There is always pumpkin pie, but also muffins, pancakes, cookies, tea cake, pumpkin spice lattes and so much more. I was almost giddy when I saw the large cans of pumpkin at Costco.
I do realize that you can purchase canned pumpkin throughout the year. I usually have a couple of cans in my pantry. However, it tastes so much better in the fall. I figure I really only have two months to enjoy it; October and November. September is still summer in Virginia, and by December 1st I am ready to dive into gingerbread. Yum!
There have been a few recipes on Pinterest involving canned pumpkin and a box of cake mix. I looked at a couple and came up with my own for
Very Simple & Quick Pumpkin Spice Muffins
1 Can Pumpkin (A regular size can is usually 15 or 16.5 oz. I had a giant can, so I just measured it out. Also, use the plain canned pumpkin, not the pumpkin pie mix.)
1 Box of Spice Cake Mix
That’s it! I told you it was easy. Combine the pumpkin and cake mix in a bowl until combined. It will be thicker than cupcake batter. You can always add a bit of milk or water to thin it out.
This would be the time to add any mix-ins. I didn’t add anything to mine, but nuts, raisins, or chocolate chips would be good. When I bake muffins in the fall and winter, I like to add flax meal.
Fill muffin tins about 3/4 full. I used cupcake liners that were left over from a birthday party, but you can also spay the pan. A box mix is supposed to make 24 cupcakes, but I was about 3 short. I like to fill my muffin tin up.
Follow the instructions on the box for baking. It’s usually 18-10 minutes at 350.
Let cool and enjoy! I topped mine with a little powdered sugar.
Keep an eye out for more posts on pumpkin (I’m going to live it up!) this fall. I’ve got some more ideas to use up all of that pumpkin.