Fall means pumpkin! Everywhere! Pumpkin spice. Pumpkin cheesecake. Pumpkin pie. Pumpkin Beer! & my personal favorite.... PUMPKIN MUFFINS!!!! Why do we all love pumpkin? (Because its naturally fat free?) (Because its so delicious?) (Because it reminds us of jack-o-lanterns?) I don't know for sure. But we sure do love it. My mom has been making these pumpkin muffins since I was in high school. They are soooo super easy. Only three ingredients, actually. Let's get to it.
First, preheat the oven to 350 degrees & grease a few muffin tins. (I had enough batter for 24 mini muffins & 12 normal sized.) (& there could've been more.. I didn't try very hard because I wanted to lick the bowl.)
This recipe literally calls for three ingredients. Pictured above:
- 1 dry package of spice cake mix
- 1 18oz can of PURE pumpkin (not pie filling!)
- 1 cup water (pictured below)
- Optional: Mix ins. You're going to want to add chocolate chips.
By the way, without the mix ins, we found this recipe all those years ago on Weight Watchers (here). BUT.. trust me on adding those chocolate chips. It's really delicious.
Then, if you're adding "mix ins" you'll want to divide your batter. I always add Ghiardelli Dark Chocolate Chips to mine. My mom used to add frozen blueberries instead. You can see my three batters below.
Spoon your batter into muffin tins.
& bake for 18-25 minutes or until a toothpick (fork) comes out clean. Weird side note, my mini muffins took nearly as long to bake as the large!