Beth Fish Reads and serves as a place for bloggers to talk about anything food related.
Today I'm sharing a super easy recipe. Last fall when I was working at a high school, I was in charge of the student government class for about 8 weeks. We held a bake sale to help our canned food drive, and these muffins were brought in by a student. I demanded the recipe and was in a bit of disbelief when he told me what was in them.
Anyway, they are really delicious and so simple.
Here is what you need to get started:
1 box of yellow cake mix
1 15 oz. can of pumpkin (you can use pureed fresh pumpkin as well)
1/2 c. mini chocolate chips
That's it! Insane, right?
Preheat the oven to 375 degrees. In a mixing bowl, add the cake mix and the can of pumpkin:
It takes a little while to stir together. For awhile, it will just look like this and you'll be thinking, "how does this combine?":
Just keep stirring. I also kind of "squish" the pumpkin down so that it spreads and collects the cake mix. Add in 1/2 c. mini chocolate chips and mix those in as well. It'll eventually come together and look like this:
Line a cupcake pan or muffin tin with liners, and drop the batter in by the tablespoon full until they are about 2/3 full. The batter is really thick, so clean fingers are helpful:
Pop them into the over for about 15 minutes. They are done when they are firm on top and slightly golden. Matt and I have decided that slightly under-baking them is the way to go, but you do want to make sure they are set and firm.
And that's it! The recipe usually makes about 18 of these muffin-cakes. They're really easy and the pumpkin flavor isn't overpowering (very subtle), so even pumpkin haters will like them! And while you might not think that they are moist because of the ingredients, these are just so good!
Next week I'm going to share the Berry Cobbler I made, so look forward to that! ;)