Sometimes, a bowl of cereal hits the spot for a nice breakfast, while other mornings might require eggs, toast and a patty of sausage. Every now and then I – for one – get the urge for a big fat muffin and a glass of juice to satisfy my breakfast cravings. That happened this week, so I decided to bake a batch of pumpkin muffins – my favorites.
Just for the heck of it – and since I’m trying to watch my weight – I went online and found that a typical pumpkin muffin checked in at around 300 calories. Ouch! However, another recipe calling for a cake mix came in at around 175-200 calories. That’s more like it and I went for that version for my pumpkin muffin fix. This recipe is super delicious and so easy to make that I’m a little ashamed to feature it. But here goes.
You need three ingredients – a can of pumpkin puree (not pumpkin pie mix), a box of Spice Cake Mix and 2 teaspoons of pumpkin spice mix. That’s it. Oh, and a cup of raisins if you like those mingled in with your muffins.
In a small bowl, empty the cake mix and the 2 teaspoons of pumpkin spice mix. I use this rather than divvy up tiny amounts of nutmeg, cinnamon, ginger, and cloves. The spice mix is also perfect for pumpkin pies. Buy some. It’s worth it. Mix the dry ingredients, then add the can of puree and raisins and mix well. Spray a 12-cup muffin tin with Pam, then take a paper towel and rub around in each cup. Fill the cups to about 2/3 or 3/4 and bake in a 350 oven for 25 minutes. The muffins are done when a toothpick come out cleanly.
Let the muffins cool, then take a regular butter knife and go around the edges to easily lift the cupcakes from the tins.
Then try your best not to eat more than two at a time.
Cake Mix Pumpkin Muffins
1 Box Spice Cake Mix
1 can pumpkin puree
1 C raisins (optional)
2 t pumpkin spice mix
