I did not have a whole lot of time for cooking this week, as we had just returned from our quick weekend trip to New Mexico and then had to catch up on any unfinished business from before we left. I also had to deal with yard cleanup after Tropical Storm Michael brushed by us (not too bad except for small to medium-sized downed branches everywhere!). However, I had some leftover canned pumpkin to use up and a very quick and easy recipe to try, so I managed to bake a batch of simple pumpkin muffins based on the 3 Ingredient Pumpkin Muffins recipe from the KitchMe website.
I had to modify the recipe slightly as my box of cake mix did not weigh as much as the one used in the original recipe. I also added half a bag of leftover cinnamon baking chips to increase the spice flavor, so my recipe ended up using four ingredients instead of three. These muffins really are a great little sweet treat, and would be perfect as a last minute after-school snack since they come together so quickly. The flavors are just right for fall, so even the adults in the house will probably want to give these moist and light-as-a-feather muffins a try!
Four-Ingredient Pumpkin Spice Muffins
1 box (about 15 oz.) spice cake mix
1 can (15 oz.) pumpkin purée
3/4 C. water
6 oz. cinnamon baking chips (about 1 C.)
Combine all ingredients in a large bowl and mix thoroughly. Evenly divide the batter among 18 paper-lined or greased muffin cups. Bake at 350 degrees for 20-25 minutes. Remove from the oven and cool completely on a wire rack. Makes 18 muffins.
Notes: For the cake mix, I used Duncan Hines Signature Spice Cake Mix. The baking chips were Hershey's Cinnamon Baking Chips (you could substitute chocolate chips instead if you prefer).
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