This is a pretty simple recipe for a pumpkin cake batter that makes deliciously moist muffins! If you don’t like the taste of pumpkin, you can use chocolate cake mix instead (the chocolate will mask over the pumpkin taste). It’s great for special occasions (I always make them for Thanksgiving or if we have guests over), and you can save a few for breakfast the next morning.
- Boxed cake mix (spice cake for pumpkin, chocolate for…well, chocolate)
- Canned pumpkin puree (make sure it’s pumpkin puree and not pumpkin pie filling)
- Mixing bowl
- Cupcake tray
- Preheat oven to 325 F.
- Put box cake mix and pumpkin puree in mixing bowl.
- Start mixing! I’ve always just used a spoon to mix them together, but you can use a mixer if you have one. At first, it’ll look like you need to add water or something, but resist the urge and keep mixing until you get a nice batter.
- Put batter in a cupcake tray. You can make 12-18 muffins, depending on how big you make them. I usually put a spoonful for each muffin.
- Put in oven and bake for 10-15 minutes or until toothpick comes out cleanly.
A great part about this recipe is you can easily make it vegan/gluten free/whatever by using a boxed cake mix that fits the bill. The muffins are delicious fresh from the oven, but if you keep them covered overnight they become even more moist (I don’t know how that works either).
You can turn the muffins into cupcakes by putting frosting on them, but I think they’re sweet enough just as muffins. I think you can also make cake using the batter (just use a cake pan instead of a cupcake tray), but I’ve never tried it before.
Veggie burger bites. Mix some of your favorite beans (chickpeas work well) with toasted nuts, some sautéed onion, flax meal, and tomato paste. Shape into little balls, crisp in some olive oil, and serve with a toothpick.