Just because the holidays are over doesn't mean that we have to give up using certain ingredients completely. After all, pumpkins are still in season in warmer parts of the U.S. -- and canned pumpkin is "in season" all year 'round! The wonderful thing about pumpkins is that they can be used as a higher-fiber/lower-calorie sub for fats in baking, much like bananas or applesauce.
Which brings me to my most recent breakfast obsession: pumpkin spice muffins.
|Don't let the lumpiness fool you -- what it lacks in looks, it makes up for in deliciousness.|
- mixing bowl
- muffin pan (12 muffins)
- muffin cups
- 1 box spice cake mix
- 1 can (15 oz) pumpkin purée
- 1 tbsp ground flax seeds
- 2 eggs
- Combine cake mix, pumpkin, and flax. Attempt to prevent random lumps of cake mix in the batter.
- Add eggs. Mix completely but do not over-mix.
- Put muffin cups in pan & divide batter among the cups.
- Bake according to cake mix package directions.
- In my experience, the muffins sometimes take a few minutes longer to bake than the package directions indicate.
- These can be made without eggs, but without eggs they are prone to extreme lumpiness/density.
- Flax is optional; it's just my way of adding a little more "health value" to the recipe.
- Try other flavors of cake mix. Devil's food flavor is another favorite of mine.
- Add other little mix-ins like chocolate chips, dried cranberries, or chopped pecans.
- Feel free to try sugar-free, gluten-free, or homemade cake mixes. I haven't yet, but it is worth a try if you need that kind of thing.