October 18, 2016

Easy Pumpkin Muffins

Fall season is here and we have yet to see a full day of fall weather. I live for crisp mornings, when I can go outside and cuddle up with a cup of coffee. Simply heaven. 

Coffee [or hot cider] + baked goods are fall essentials! I love to bake. Especially during the fall and winter months. Did you know I operate a home-based baking business? Yes, I love it that much. I don't dedicate much time to it since I work full-time, but I still have my licensing...just in case! :)

As much as I love baking, I don't always have time to do so. When I fell upon this muffin recipe on Pinterest I knew it was something I needed to try. I mean really...2 ingredients? Nah, too good to be true, right? You guys. Let me tell you! These muffins are full of flavor and super moist! 



You heard it right! Just 2 ingredients! As M would say, easy peasy lemon squeezy!

What you need: 
1 can of pumpkin puree
1 box of yellow or spice cake mix [I used a Spice flavor]

When he can, M likes to help in the kitchen and this was such an easy recipe for us to make together. In a small bowl, dump both ingredients in. DO NOT FOLLOW THE RECIPE ON THE BACK OF THE CAKE BOX. You only need the puree and the cake mix. No more. 




I felt like it was missing something..so I added 1 teaspoon of vanilla extract. You don't have to...the baker in me couldn't help it! 

Isn't M such a good helper?! After dumping the ingredients together, mix everything. We [M left at this point...he got tired of mixing] used the same spatula to mix everything...note to self: use a mixer next time around. The mixture is tough! 



Scoop into muffin tins 3/4 full and bake at 350 degrees until lightly browned on top.

 I made regular and mini sized muffins. The mini sized muffins are great for lunches! M loves them! You can also add chocolate chips or chopped pecans for an added treat. 

These pumpkin muffins are seriously the easiest to make! Perfect coffee and pumpkin muffin pairing!!! 

XO

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