Fall is in the air...can you smell it? Time to break out the pumpkin! Be forewarned however, at this time of the year, it is difficult to find in stock at most stores. Stores usually don't start carrying regularly until the end of September, beginning of October. So if you are lucky enough to find some, stock up! And then bring me a can, won't ya? ;)
This muffin was kind of a fluke, but a yummy discovery. I had heard of mixing a spiced cake mix with a can of pumpkin to make muffins and wanted to try it, but all I had was a box of Pillsbury Sugar Free Yellow cake mix that I had purchased to try.
I am a skeptic when it comes to taking the sugar out of my sweets and claiming that they still taste great, but since it was all I had I tried. To replace the spice, I also added a few tablespoons of pumpkin pie spice. Ok, I added three of four, but my spice was cheap and not very flavorful. The end result...heaven! So yummy, moist and pumpkiney, is that a word? If not, it should be! I added a few chocolate chips just to the top to add some sweet, but not enough to damage the "sugar free" of the cake mix. I had eaten a couple (yea right) when I remembered that they were semi-sugar-free and they still tasted great! Who knew?
So to recap...here is the recipe:
Cake mix, 15 oz. can 100% pumpkin (not pie filling), Pumpkin pie spice (to taste),
plus a few semi-sweet chocolate chips to sprinkle on top before baking.
350 degrees for 17 minutes.