Looking for something quick and easy to take to Thanksgiving this week? These muffins are so good, easy to make, and are sure to be a crowd pleaser.
My dear friend, Natalie, told me about these a couple of months ago. I changed up a few things, and think she’ll be okay with them.
1 Box Yellow Cake Mix
1 15oz Can Pumpkin
1 Tsp Vanilla
1 Tsp Cinnamon*
1/2 Tsp Ginger*
1/4 Tsp Nutmeg*
1/4 Tsp Cloves*
NOTE: You will NOT need the eggs, oil, or water listed on the back of the cake mix.
Preheat oven to 350 degrees and prepare mini-muffin tin pan with with mini cupcake papers, or with non-stick cooking spray. (I use cooking spray.)
In a small bowl, combine the ground spices, mix well.
In large mixing bowl, combine the spices and cake mix until well blended.
Add entire can of pumpkin, and vanilla. Mix throughly, scraping the bowl as needed.
Once mixed, transfer batter into a gallon sized Ziploc bag, snip off one of the corners of the bottom of the bag.
Squeeze batter into muffin pan filling almost to the top. You should have enough batter to make all 24 muffins.
Bake at 350 for 15 minutes, or until a toothpick inserted into center of muffin comes out clean.
If preparing for an event, place muffins in towel lined basket and wrap to keep warm.
I also spread out matching napkins in a carrying basket to create a nice presentation.
Muffins can also be stored in a Tupperware container and stay very (yes, I’m going to use *that* word), moist,
1/2 Cup Mini-Chocolate Chips, add to batter during the mixing process.
Serve muffins with whipped cream or cream cheese frosting.
Enjoy, and have a Happy Thanksgiving!