1 can (15-oz) pumpkin (not pumpkin pie filling!)
3 eggs
1/2 cup canola oil
2 tsp ground cinnamon
1 tsp baking soda
1 box (18.25-oz) yellow cake mix
canned whipped cream cheese frosting (or make your own)
Preheat oven to 350 degrees.
Line mini-muffin pans with paper liners; set aside.
In a large mixer bowl, combine the pumpkin, eggs, oil, cinnamon, and baking soda. Add the cake mix and beat on low speed for 1 minute or until combined. Beat mixture on high speed for 2 minutes.
Transfer the batter into the prepared muffin pans, filling each cup 2/3s full. Bake at 350 for 12-15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes then remove to wire racks to cool completely.
When muffins are cooled, frost with the cream cheese frosting.
1/2 cup canola oil
2 tsp ground cinnamon
1 tsp baking soda
1 box (18.25-oz) yellow cake mix
canned whipped cream cheese frosting (or make your own)
Preheat oven to 350 degrees.
Line mini-muffin pans with paper liners; set aside.
In a large mixer bowl, combine the pumpkin, eggs, oil, cinnamon, and baking soda. Add the cake mix and beat on low speed for 1 minute or until combined. Beat mixture on high speed for 2 minutes.
Transfer the batter into the prepared muffin pans, filling each cup 2/3s full. Bake at 350 for 12-15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes then remove to wire racks to cool completely.
file photo
When muffins are cooled, frost with the cream cheese frosting.
I have had this recipe for years and do not remember where I got it. I think it was from a Reiman Publication.
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