I have finally had a moment to breathe and attempt a few Fall recipes just in time for Thanksgiving! Who else is as excited as me for the excuses we have to stuff our faces this time of year? Specifically, stuffing our faces with Fall flavors. One of my favorites is pumpkin. PSL anyone? If you aren't up to speed on Starbucks lingo, that stands for the pumpkin spice latte. Yum.
I came across this recipe and had to make them! They are so delicious, quick, simple & perfect to serve at parties, church, etc.
And while I say this recipe is quick, it really is, but be careful and read the labels on your spices or else you might be adding a few tablespoons ground black pepper to your batter instead of cinnamon...oops! (I scraped off the top layer of the batter and lost a couple muffins.) This is why early morning baking is not for me. If you don't make a similar mistake as mine, these will be delicious & will disappear in no time!
I made half of the batch without chocolate chips and half with chocolate, but this recipe is for a whole batch of chocolate chip pumpkin muffins.
Ingredients:
Makes about 48 mini muffins
1 box of yellow cake mix (I used Pillsbury)
3/4 can of pumpkin puree (about 11.5 ounces)
1 egg
1 cup of water
1 tsp cinnamon (or to taste)
1 tsp nutmeg (or to taste)
1 cup chocolate chips
Optional topping:
2 Tbsp white sugar
4 Tbsp brown sugar
1 tsp cinnamon
Preheat oven to 375 degF.
Combine all ingredients in a large mixing bowl and mix using a fork or mixer.
In an ungreased nonstick mini-muffin pan, spoon batter about 3/4 full. Bake for 10-12 minutes until muffins spring back up when you lightly press the tops.
Remove muffins from the pan. I flipped the muffin pan upside down over a piece of foil. Let the muffins cool for 5-10 minutes.
Mix the topping ingredients in a shallow bowl and dip the tops of the muffins in the topping mixture.
How simple was that? Hope you enjoy these (mostly) guilt-free bites! What are your favorite Fall flavors & desserts?
Makes about 48 mini muffins
1 box of yellow cake mix (I used Pillsbury)
3/4 can of pumpkin puree (about 11.5 ounces)
1 egg
1 cup of water
1 tsp cinnamon (or to taste)
1 tsp nutmeg (or to taste)
1 cup chocolate chips
Optional topping:
2 Tbsp white sugar
4 Tbsp brown sugar
1 tsp cinnamon
Preheat oven to 375 degF.
Combine all ingredients in a large mixing bowl and mix using a fork or mixer.
In an ungreased nonstick mini-muffin pan, spoon batter about 3/4 full. Bake for 10-12 minutes until muffins spring back up when you lightly press the tops.
Remove muffins from the pan. I flipped the muffin pan upside down over a piece of foil. Let the muffins cool for 5-10 minutes.
Mix the topping ingredients in a shallow bowl and dip the tops of the muffins in the topping mixture.
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| How adorable is this cutting board?! |
How simple was that? Hope you enjoy these (mostly) guilt-free bites! What are your favorite Fall flavors & desserts?
Oh my! These look SO YUMMY and I don't even love Pumpkin! These sound great, though! PS- I love your piggy cutting board :)
ReplyDeleteStopping by from Totally Posted Tuesday! Ooo, yum! Are they still guilt free if you eat all of them? :)
ReplyDelete<3 Vicki
wildeinthecity.blogspot.com
Haha! In my mind...still totally guilt free :) Thanks for stopping by!!
DeleteXO
That cutting board is the cutest thing I've seen in a long time!
ReplyDeleteIsn't it?? It's my favorite accessory in my kitchen right now :)
DeleteOMG. I am obsessed with your cutting board. I collect pigs by the way LOL.
ReplyDeleteHave a fabulous week!
That's so funny!! I do too!! Hope you have a fab week as well! :)
DeleteXO
yum! these look delicious :)
ReplyDeletexo brie
www.sophistifunkblog.com
These really sound so good. I have never had anything like this before. Thank you for sharing
ReplyDelete