I admit it--I am a total Pinterest addict. I love getting new ideas from there, but I have to admit some of the pins I stumble across seem a little "made-up" or "fake".
I saw the idea of one box of cake mix and a can of pumpkin puree just the other day when I was scanning the infinite number of pages in the recipe section. I love the idea that you just need to throw to things together, and BAM! you have deliciousness!
I must acknowledge that I was not a believer that these were going to turn out well. No eggs?! No oil?! No butter?! I felt a little out of my baking comfort zone, but I chugged along. I am trying to be healthier, and these are supposed to be very, very low-fat.
As I was mixing the batter together, I felt it was a little stiff, so I altered the recipe. Since I did not want to add any fat, I added 1/2 cup of water. I chose water because I did not want to up the fat in the muffins, and all we had was whole milk and half and half. I am sure skim milk would be great too, but I would assume everyone has water on hand!
Three Ingredient Pumpkin Muffins:
- 1 15oz can pumpkin puree
- 1/2 cup water
- 1 box yellow cake mix
- Preheat oven to 350. Line a muffin tin with cupcake liners (I used a larger muffin pan and made 6 muffins. The recipe would easily make 12 regular sized muffins.)
- Mix all ingredients together.
- Fill each muffin liner 2/3 - 3/4 full.
- Bake for 30 minutes.
When I made my muffins, I decided to top them with a little sprinkling of brown sugar. That is totally up to you! These were really tasty and moist! The only addition I would add next time might be a little cinnamon to the batter. Overall, they turned out so pretty, and I will definitely make these easy muffins again!
Positive quote of the day:
"Even after all this time the Sun never says to the Earth, you owe me. Look what happens with a love like that, it lights the whole sky."
-Hafiz
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