Friday, September 24, 2010

Easiest, Most Scrumptious Pumpkin Muffins EVAH.

I was searching for a pumpkin bread or muffin recipe the other day that had any number less than 3 eggs. Most call for 4. I had 2. Boo hoo hoo. ANYWAY, on (formerly I found one! It called for ZERO eggs! WOOT! (Believe me- when you eat these things, you'll catch my excitement!)

The original poster stated that she acquired the recipe from a Weigh Watcher's meeting. GAG! But, alas, unlike most of the other healthy (read: ICKY) muffins, these haven't caused me to become good friends with The John, aka toilet.


1 15 oz. can pumpkin
1 18 oz. box cake mix, suggested: yellow, white or spice
(I used Dunkin Hines Butter Recipe Golden*)
*Because I used a non spiced mix, I added the following
1 tsp cinnamon, ground
.5 tsp nutmeg, ground
.5 tsp ginger, ground

Mix all ingredients until creamy. I'd suggest using a stand mixer as your arm will become VERY tired. Divide into lined muffin cups. *** Bake as directed on the box. I got 22 muffins.

***To jazz up the place, I decided to top the muffins, pre-baking, with a Crumb Topping recipe from the same site.

1/4 c all-purpose flour
1/3 c brown sugar, packed
2 tbsp butter or margarine, softened
1/2 tsp cinnamon, ground

In a separate bowl, mix ingredients, using fork or pastry cutter until mixture is crumbly. Top each muffin as evenly as possible.

(Sorry about the poor picture. I hate posts without pictures, but I didn't anticipate putting this on the blog.)

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