Pumpkin Muffins Using Only Two Ingredients

All this recipe calls for is one box of yellow cake mix and a couple of cups of pumpkin puree. Can it get any easier than that? You don't even need eggs or oil, and you can spice it up (figuratively or literally) any way you want! I added some pumpkin pie spice, cinnamon and chocolate chips to mine and they were delicious!


I don't have any pictures for this recipe, but everything is straightforward. The batter will come out pretty thick, but I didn't find it too problematic just mixing by hand with a rubber spatula. The consistency of the batter is more along the lines of a very sticky cookie dough but once it's baked off, the muffin will still have that cake-like texture. And if yellow cake isn't your thing, I've seen others use spiced cake mixes and even chocolate and devil's food cake mixes as well!


Enjoy!

Ingredients (makes about 2 dozen):

- one box of yellow cake mix

- 2 cups pumpkin puree

Optional ingredients:

- 2 tsp pumpkin pie spice

- 1 tsp ground cinnamon

- 1 cup chocolate chips

The Directions:

1. Preheat your oven to 350 degrees Fahrenheit and line your cupcake pan(s).

2. Mix the cake mix and puree together until consistent throughout.

3. Stir in the pumpkin spice and cinnamon, and then fold in the chocolate chips.

4. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool completely before storing.

5. Consume and enjoy!

Pumpkin Chocolate Chip Cookies

In all honesty, I made these because I made some more pumpkin cupcakes for dinner with my family and that left me with some leftover pumpkin puree. And also because I love chocolate chip everything.


And I'm going to keep this post super short because I've got to run back and finish baking, but if you have any pumpkin puree leftover from your Thanksgiving dinner, make these cookies. Seriously, I'm not a very big fan of pumpkin things, but these are probably my second favorite cookie that I make, right after my cranberry and dark chocolate oatmeal cookies.


The Ingredients (makes 1 dozen):
-1 cup all purpose flour
-1/2 tsp baking soda
-1/8 tsp salt
-1 tsp cinnamon
-1/2 tsp pumpkin pie spice
-1/4 cup butter, softened
-1/2 cup white sugar
-1/4 cup brown sugar
-1 egg
-1/4 cup pumpkin puree
-1 tsp vanilla extract
-1/2 cup chocolate chips


The Directions:
1. Preheat the oven to 375 degrees Fahrenheit. Sift the flour, baking soda, salt, cinnamon and pumpkin pie spice together and set aside.
2. Cream the butter and sugars together until light and fluffy. Then mix in the egg, puree and vanilla one at a time, mixing after each addition.
3. Gradually add the dry ingredients to the wet, stirring until just combined. Stir in the chocolate chips. The dough will be very sticky.
4. Drop the dough by the tbsp onto a lined baking sheet and flatten (like you would with oatmeal cookies) and bake for 8 to 10 minutes.
5. Consume and enjoy!

October's Cupcake Of The Month: Pumpkin Cupcakes

It's finally starting to feel like autumn now! Well, at least where I live. Last week, we had our first rain of the season, and after so many months of 90+ temperatures, it was really nice to be able to put on a jacket and a scarf. I didn't really appreciate that it rained two days after I washed my car though... but that always happens to me, so I don't really know why I'm surprised anymore.

In other news, I start my volunteer work with Reading Partners tomorrow! It's a program in California, New York, and Washington, D.C. that offers free tutoring to elementary school children who are behind in reading or are reading below grade level. I'm going to be tutoring twice a week, Mondays and Wednesdays, and I'm so excited! I have two students and I'm going to meet both of them this week. I'll only be spending an hour a day though so that means I'll only see each student once a week. But hopefully, my time spent with them will make a small difference. 

Anyway...

These cupcakes came out way better than I expected. They were moist and soft, even after spending a night in the fridge! And they smelled heavenly while they were baking. The cream cheese frosting that I made to go with it paired perfectly too. Sweet cinnamon with a slight tang from the cream cheese, and then this rich spicy goodness from the cake. Mmm... autumn at its finest.

The Ingredients (makes about 2 dozen):

For the cupcakes:

-2 cups flour
-3 tsp baking powder
-2 tsp baking soda
-1/4 tsp salt
-2 tsp pumpkin pie spice
-1 tsp ground cinnamon
-2 cups sugar

-1 1/4 cups plus 1 tbsp vegetable oil

-1 tsp vanilla extract
-2 cups pumpkin puree

-4 eggs

For the frosting:

-16 oz cream cheese, softened
-1/2 cup unsalted butter, softened
-2 cups powdered sugar, or to taste, sifted
-1 tsp vanilla extract
-1 tsp ground cinnamon

The Directions:

1. Preheat the oven to 350 degrees Fahrenheit and line your muffin pan.

2. Sift together the flour, powder, soda, salt, pumpkin spice, and cinnamon and set aside.

3. Combine the oil and sugar in your mixing bowl. Blend in the vanilla and pumpkin. Then the eggs one at a time.

4. Add in the dry ingredients in increments, thoroughly mixing and scraping the bowl between each addition. Fill cupcake liners about 2/3 full and bake for 18 to 20 minutes, or until a toothpick in the center comes out clean. Rotate the pans halfway through to ensure even baking. Allow to cool completely before frosting.

5. Cream the butter and cream cheese until smooth and combined. Mix in the vanilla and then slowly, about a tablespoon at a time, add in the sugar. Then add the cinnamon.

6. Frost cupcakes and garnish.

7. Consume and enjoy!