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

Directions:

1. Preheat oven to 350.
2. In a large bowl combine cake mix and pumpkin pie spice using a fork.
3. In a separate bowl whisk together the pumpkin puree, water, oil and eggs.
4. Add the wet ingredients to the dry and blend the batter using your whisk.
5. Fold in chocolate chips with a rubber spatula.
6. Place baking cups into your muffin tins.  Lightly spray with cooking spray.
7. Fill each cup approximately 3/4 full.
8. Bake 15-20 minutes, test for doneness with a toothpick.

Comments:

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