I tore this out of a People magazine long ago because this easy recipe caught my eye. Two things I keep in my pantry. Sounds like a winner to me!
Golden Pumpkin Muffins
1 box yellow cake mix
15 oz. can 100% pure pumpkin
1 box yellow cake mix
15 oz. can 100% pure pumpkin
Mix one box yellow cake mix with one can pumpkin. (That's it, no eggs, water, oil. Can you believe it?) Bake in muffin tins at 400 degrees for 20 minutes.
(Makes 12 muffins)
(Lisa Lillien of hungry-girl.com)
They were a hit with everyone in my house. Great for dessert or breakfast on the go! (And why wouldn't they be great with some pecans, walnuts, or chocolate chips added?)
or a healthy smear of cream cheese! Cream cheese makes everything better :-)
ReplyDeleteIn response to the question on my blog about hte coconut milk...I don't think it would affect the cake at all. The recipe calls for 1 cup milk, but I think substituting at least half a cup of cream of coconut would be nice and it would up the coconut flavor. It's already dense so I don't think it will affect the texture.
Cream cheese, now THAT would be great with some chocolate chips don't you think? :-)
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