Happy fall y’all!
Fall is my favorite season. It makes me very nostalgic for my childhood! I think of starting school, cooler weather (well,maybe it was more of a dream in Texas!) and pumpkin everything. The last part is what really excites me, I love pumpkin. My mom makes the best pumpkin bread/muffins in the world and every time fall rolls around I want nothing but a warm slice of that pumpkin bread!
Fall also means that “holiday” season has started. Halloween will be here before we know it, then Thanksgiving and then Christmas. The fall always seems to fly by.
Justin has dubbed fall Pumpkin Season 2013 as I have been going a little crazy with the pumpkin. But, I ask can you ever have too much pumpkin? Its really only appropriate to each in the fall, so you have to get in as much as possible!
I haven’t made any of my mom’s pumpkin bread yet, because I need an occasion that calls for baked goods. We do not need ane entire loaf of pumpkin bread around! However, I have been dying to try the recipe that requires a can of pumpkin and a box of cake mix. While not necessarily healthy, I know that without the eggs and oil and the addition of the pumpkin, they are a lot better for you!
I decide to give them a little something extra and added oatmeal and dark chocolate chips.
The Easiest Pumpkin “Muffins” You’ll Ever Make
1 box Spiced Cake Mix (I used Duncan Hines because thats what my Momma uses!)
1 can pumpkin (not pumpkin pie filling and like Momma I used Libbys)
1 1/4 cup water (can use a little more if its too thick)
1/2 tablespoon cinnamon (optional- I love spices)
3/4 cup oatmeal
1/2 cup chocolate chips (optional)
1. Combine first 3 (4 if you are adding cinnamon) ingredients in mixer. Blend for 2 minutes
2. Stir in oatmeal and chocolate chips
3. Pour 1/4 cup into muffin pan. Follow baking instructions on back of cake mix.