Sent by Selah Muller
Easy Pumpkin Muffins
Ingredients:
1 – 16 oz can of pumpkin puree
1 box of dry cake mix (I usually use a chocolate cake mix from Betty Crocker, but you can use the dry ingredients in any cake recipe)
Directions:
- Empty the whole can of pumpkin puree into a bowl, and pour the chocolate cake mix over it. Mix them until smooth. The result will be about the same texture and viscosity as the pumpkin puree.
- You can eat the raw mix as-is, but I’d recommend scooping it into muffin tins and baking for the prescribed amount of time on the cake-mix box. Cook until a toothpick/fork/etc inserted into the middle of a muffin comes out clean. Eat plain, or put your favorite frosting on top.
Note:
Since these don’t contain eggs, you don’t have to worry as much about them being fully done. You can under-cook them to your liking and have a slightly gooey center.
RRCC 