Dorm living is not very conducive to my cooking impulses! But I had seen this recipe once that only had two ingredients and looked delicious, so I gave it a try. Pumpkin cupcake-muffins! But with my very own twist, of course!
The original recipe said to take a cake mix and just add a can of pumpkin to it instead of the eggs, water, and oil then bake to get perfect pumpkin cupcakes. So here are the super easy pumpkin cupcake-muffins with a “Sarah twist.”
Ingredients:
- Cake mix (I used yellow, but chocolate or spice cake would work well too!)
- 15 oz. can pumpkin puree (not the pumpkin pie filling!)
- “Sarah Twist”
- Plain oatmeal
- Chocolate chips
- (Next time I want to try adding dried fruit, like cranberries!)
- Cupcake liners
- Dump the cake mix and the pumpkin into a bowl and mix all together. It starts off really dry but becomes a thicker, wet consistency.
- Add the chocolate chips and oatmeal to taste (sorry there’s no measurements, in a dorm measuring cups are a luxury!)
- Spoon the mixture into the cupcake liners and bake according to the box directions for cupcakes.
- Allow to cool and serve!
- (If you are feeling fancy and want to complement the pumpkin, I would suggest a cream cheese frosting applied when the cupcake-muffins are cooled completely!)
And that it is for really easy and simple pumpkin cupcake-muffins, in this case, with a “Sarah twist!” My mistakes were only having a "6 cupcake" muffin tin, so it took 80 minutes to bake all of them... oops! And only having my camera phone to take the pictures, so I apologize if the raw and the cooked cupcakes look the same! I hope your cooking endeavors are ever joyful!
*Joy of the day: Giving away all of the cupcake-muffins to friends, I love giving little gifts!
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