As I've mentioned before, I cook whatever I think will taste good or my family and friends will enjoy. I don't abide by any organic, gluten free, paleo, clean eating or everything must be made from scratch kind of rules. I'm not a food snob either. I can find as much joy eating a hot dog from a vending cart, as I can an exquisitely prepared meal at a Michelin Star winning restaurant.
I'm a believer that as long as you don't have any food allergies or health issues that require you to limit your diet, that all food in moderation is fine -- yes, even McDonald's and cheese from a can.
With all that being said, I will now introduce this recipe for THREE ingredient pumpkin muffins. It's just canned pumpkin, white cake mix and pumpkin spice -- that's it! No oil, dragging out the sugar, softening the butter or making a huge mess. Some people may turn there nose up at the cake mix because it's not completely from scratch, but I don't care I love this recipe. Not only because it's quick and easy, but because the muffins kind of taste like pumpkin cupcakes! We left them plain, but you could also add some chocolate chips or top them with some canned cream cheese frosting.
1 box of white cake mix (yellow works too)
15 oz. can of pumpkin puree1 Tablespoon of pumpkin spice
- Preheat oven to 350 degrees
- Spray 12 count, regular size muffin tin with cooking spray or use muffin liners.
- Mix together pumpkin, cake mix and pumpkin spice and stir until completely combined.
- Spoon 2 tablespoons of batter into each cup.
- Put in the oven and bake at 350 degrees for 15 - 17 minutes.
- Remove from oven let cool and store.
A Broken Oven Tip
If you would like to make pumpkins muffins from scratch there is a pumpkin muffin recipe on this blog that is a little more involved if you would like to try it instead. I've made both and each one is delicious in their own way.