Monday, September 24, 2018

Pumpkin Muffins

Happy Monday, friends! Hope you all had a wonderful weekend--it's finally feeling like fall here instead of hot days!

By now, I’m sure most of you have heard of the infamous two-ingredient pumpkin bread.  I first learned of it a few years ago after Christina over at Carolina Charm posted it on her blog, and I try to make it every fall now!    The recipe she posted uses one can of pumpkin and a box of spice cake mix, but recently I saw someone make it with yellow cake instead, so I’m going to try that today! I’m also going to add a streusel/crumble topping and make them muffins instead of a loaf of bread!

Ingredients are just one can of pure pumpkin and one box of spice or yellow cake mix!   I usually prefer Duncan Hines cake mix, but this was the first one I saw šŸ˜ƒ

Just mix these ingredients in a bowl until combined--It'll be much thicker than cake batter!   

I decided to do muffins instead of a loaf of bread, so I ended up making 18 muffins.

Bake at 350 degrees for 15-20 minutes or until a knife/toothpick comes out clean.   I also made a crumble topping for the muffins that I added partway through baking, but I think I should've put it on sooner. 

I used:
1 cup flour
1 cup brown sugar
1/2 stick of butter (slightly melted)

I mixed it together and sprinkled it on top (and ended up with lots of leftover šŸ™)

They are delicious, but I think I prefer the spice cake over the yellow!    Let me know if you make any other variations of this recipe!    Hope you all have a wonderful week!


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