Another shocker about this recipe is that it uses boxed cake mix. Now, I rarely ever use boxed cake mix, but these really do turn out amazing, and you can hardly tell it's boxed mix. I recommend using the Duncan Hines Super Moist variety.
Pumpkin Muffins
Yield: 18 muffins
1 box Spice Cake Mix
1/4 - 1/3 c. unsweetened applesauce
15 oz. canned Pumpkin
Preheat oven to 350 degrees. Line muffin pan with foil muffin cups. Combine all ingredients in large bowl. With the applesauce, add at least 1/4 c. and up to 1/3c to get a smooth consistency (Note: this batter will be very thick). Beat thoroughly with a hand mixer. If you don't beat the batter well enough, you'll end up with hard spots in your muffins. Pour equally into the muffin pans. Bake for around 12-15 minutes or until tops of muffins spring back when touched. Remove from muffin pan and cool on wire rack. Top with whipped cream, cinnamon, and caramel sauce.
*Note: I prefer using foil muffin tins because they don't stick to your muffins and are easy to pull off.
Yield: 18 muffins
1 box Spice Cake Mix
1/4 - 1/3 c. unsweetened applesauce
15 oz. canned Pumpkin
Preheat oven to 350 degrees. Line muffin pan with foil muffin cups. Combine all ingredients in large bowl. With the applesauce, add at least 1/4 c. and up to 1/3c to get a smooth consistency (Note: this batter will be very thick). Beat thoroughly with a hand mixer. If you don't beat the batter well enough, you'll end up with hard spots in your muffins. Pour equally into the muffin pans. Bake for around 12-15 minutes or until tops of muffins spring back when touched. Remove from muffin pan and cool on wire rack. Top with whipped cream, cinnamon, and caramel sauce.
*Note: I prefer using foil muffin tins because they don't stick to your muffins and are easy to pull off.
My mediocre attempt at making my plate pretty.
Those sound so good! I'll have to try them soon. First I have some rhubarb nut muffins I've been meaning to make for a while.
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