From the kitchen of my Aunt Julie comes one of my favorite fall recipes! These quick and easy pumpkin spice muffins are great for a cool morning with a cup of your favorite coffee. Literally one of the easiest muffins I have made that didn’t come from a bag and ask for milk to be added! Give it a try, I promise you won’t regret it.
These muffins require the following ingredients :
A box of Duncan Hines spice cake mix
A regular sized can of pumpkin
Dump the two ingredients into a bowl and mix together, try to eliminate as many of the clumps as possible. Spoon mix into a muffin tin. This mixture usually makes about 18 regular sized muffins or you can lump it all in to 12 larger muffins.
Place in oven at 350 for 18 minutes, a little longer if you only made 12 muffins. (I would say about 20 minutes)
Let cool and cover, if you won’t eat them all they freeze really well, they are super moist so they tend to mold very quickly, if you are making them for only yourself, I definitely recommend the freezing option. Wrap them in a paper towels and then place them in a ziploc bag inside the freezer, for next time you need them!
These muffins are great for a holiday morning, they are so easy and because they are super moist they reheat in the microwave really well, so you can cook them the night before. We took these to Thanksgiving to eat that morning so everyone could have a light breakfast and they were a hit! Although, they tend to be a little deceiving, to be such small muffins, they are very filling. These are high in fiber, low in calories, and 100% delicious! I definitely recommend them to anyone who loves pumpkin! Give it a try they are easy and taste great! Happy cooking!