Tuesday, October 9, 2012

The new bacon.

...is pumpkin?! I don't really fully understand how crispy, greasy bacon could be replaced with wholesome, decidedly not greasy bacon, but that's what they're saying. They being my manager and my Google search. Seriously, there's lots of news articles on this.




After these pumpkin spice muffins, and considering how incredibly easy they are to make, I could see it. Bacon would still be a quick second, but these muffins don't up and try to burn you with grease while they're cooking to perfection.

Point: pumpkin.

Pumpkin Spice Muffins

1 (15 oz) can Libby’s 100% Pure Pumpkin Puree (not pie filler - the real stuff)
1 (18 oz) box Spice Cake mix (I used Duncan Hines Moist Deluxe)
¾ cup water
Appropriately themed cupcake liners (because it's the perfect excuse)

Optional:
1 apple, finely chopped
1 cup chopped pecans
1/3 – 1/2  cup raisins

·        Mix pumpkin, cake mix and water together with a hand mixer until smooth.
·        Add in optional ingredients and stir in with a wooden spoon to incorporate evenly.
·        Divide batter into lined muffin tins.
·        Bake at 350 for about 22-25 minutes, or until the muffins “spring back” when lightly touched.

Makes about 18-20 muffins.

Believe me now? Incredibly easy.


And incredibly delicious. But you're going to have to make them yourself to discover that.

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