Enjoying a snow-day morning in my jammies making muffins for my kids (who are currently still sleeping)! This recipe was passed on to me by a friend years ago when the kids were little and I was trying to sneak more fruits and veggies into their diet. Back then I didn’t dare say they were made with pumpkin but now, that fact actually intrigues them! The current debate in our household is whether to call them cupcakes or muffins…
Ingredients: Makes 16-18 large cupcake/muffins
- 1 box yellow cake mix*
- 1/4 tsp pumpkin spice
- 1, 15 oz can pumpkin puree
- 1/2 cup water
- 1/4 cup oil
- 2 eggs
- 1/2 cup of mini chocolate chips
- foil/paper baking cups
- cooking spray
- Preheat oven to 350.
- In a large bowl combine cake mix and pumpkin pie spice using a fork.
- In a separate bowl whisk together the pumpkin puree, water, oil and eggs.
- Add the wet ingredients to the dry and blend the batter using your whisk.
- Fold in chocolate chips with a rubber spatula.
- Place baking cups into your muffin tins. Lightly spray with cooking spray.
- Fill each cup approximately 3/4 full.
- Bake 15-20 minutes, test for doneness with a toothpick.
I use whatever yellow cake mix I have on hand. My rule of thumb is to reduce the amount of water/oil/eggs the recipe calls for by half, since I am adding in a can of pureed pumpkin. Bake time also varies, I frequently check after 15 minutes to test for doneness. Good news is, because of the added pumpkin, it’s truly difficult to over-bake them and dry them out. Cupcake or muffin… you decide!!!
*For this recipe I used Betty Crocker Super Moist Yellow Cake Mix