Just a warning, ** THIS IS NOT A CLEAN RECIPE! ** However, it is very delicious, and it is A LOT better than making it according to box directions. :) They are wonderful for Thanksgiving, or any fall get together, but can be enjoyed anytime of the year. I am making them for Easter this year because my in-laws just LOVE them and always request I make them for family gatherings. It is so simple, all you need is 2 ingredients!Yields: 18 muffins
Serving Size: 1 muffin
(NOTE: I doubled this batch)
Ingredients:
1 - 15 ounce can of pure pumpkin puree (NOTE: not pumpkin pie mix!)
1 box of spice cake mix
Non-stick cooking/baking spray
Directions:
Preheat the oven to 350 degrees F. In a large mixing bowl, blend the above ingredients until just blended - about one minute. Do not over blend. Line a muffin tin with muffing cups and lightly spray with non-stick spray (could also work without the paper liners, but I have never done them that way). Fill each cup with a heaping tablespoon of the batter (about 3/4 of the way full. Bake for 18-22 minutes until a toothpick inserted in the middle comes out clean. Remove from muffin tin and cool on a wire rack. When cool, you may frost them with frosting of your choice, but they are delicious (and slightly better for you) if you do not frost them. When I frost them, I use a cream cheese frosting that I make, but will usually only frost half of them.
Cream Cheese Frosting:
8 ounces cream cheese (I use the low fat version) - room temperature
8 ounces unsalted butter - room temperature
1 tsp. pure vanilla extract
3 1/2 cups powdered sugar
Directions:
Cream together the cream cheese and butter until smooth and creamy. Add the vanilla extract and mix. On low speed, add the powdered sugar, being careful not to cover yourself in powdered sugar. Frost the muffins. Enjoy!
To find the original recipe for these muffins, as well as get the nutritional content of the plain muffins, click HERE.
If you give these a try, let me know how you like them! :)
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