Recipe: Easy Pumpkin Muffins

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Easy Pumpkin Muffins

Tailgate season is upon us, and I’m always on the lookout for simple and quick, but tasty, recipes to prepare as my contribution to the outdoor meals at the stadium. Anyone who knows me knows that I especially love recipes that have three to five ingredients –I am not into complicated recipes, unless someone else uses them and serves me their gourmet delights.

So when I came across this pumpkin muffin recipe with only two ingredients—or three if you add the chocolate chips—I knew this was the perfect recipe for my upcoming tailgate. It would also be just right for any fall brunch for the family or afternoon coffee with friends. They take less than 30 minutes from start to finish to make, and the spicy pumpkin flavor is just right for the season!

• 1 package (16.5 oz. or 432 grams) spiced cake mix
• 1 can (15 oz.) solid pack pumpkin puree
• Optional addition: ½ bag chocolate chips
• Nonstick cooking spray or 12 paper or foil cupcake liners
• Optional toppings: cream cheese frosting, powdered sugar, ground cinnamon or caramel sauce

1. Preheat the oven to 325 degrees F. (160 degrees C). Spray a 12-muffin tin with the nonstick cooking spray, or place cupcake liners in the muffin wells.
2. Combine the cake mix and the pumpkin puree in a medium mixing bowl (the mixture will be thick). If you are adding chocolate chips, this is the time to add them and mix well.
3. Using a large scoop or spoon, divide the thick batter evenly into the wells of the muffin pan. Bake 20-22 minutes or until a wooden toothpick inserted in center comes out clean.
4. Remove the pan from the oven and let the pan stand for five minutes. Remove the muffins from the pan and serve. If using frosting or another topping, allow the muffins to cool before adding the toppings.

This recipe makes 12 muffins. Note: If the batter seems too dry, add a bit of canola oil, and if you like your pumpkin really spicy, add a bit of cinnamon and nutmeg.

If you are taking the muffins to a tailgate, you can transport them in a zip-lock plastic bag or a plastic container with a top. If you have frosted your muffins, you can use a cupcake carrier, or return the muffins back to your cleaned muffin tin and cover with foil or plastic wrap.

My suggestion is that you make at least two batches of muffins—they go fast!

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