Last week I made an apple dessert twice with apples my sister gave us from her tree.
Mitch has been perfecting his cookie recipe & I've thrown brownies together for team football dinners in a rush.
Which is where Fall finds us most of the time. In a rush.
So I have to share these pumpkin muffins I made last night.
This has got to be the easiest, most efficient treat I've made yet.
I have to warn, this isn't fancy or organic or anything like that.
This is from a real mom trying to feed seven people every night when there aren't enough hours in the day. Last night three of them were coming in from hunting after dark, three of them needed haircuts after dinner & a few loads of football gear still needed to be washed by morning.
These easy muffins passed as a dessert treat, as well as an on-the-go snack in the morning.
Just two ingredients:
1 yellow cake mix (you could use spice cake if you prefer)
1 can of 100% pure pumpkin
On sale at our grocery store, these cost about $1 each.
Preheat your oven to 350°While certainly not fancy, these aren't so bad for you either.
Mix these two ingredients. I did add a couple tablespoons of milk, though not necessary.
Spoon into prepped muffin tins. I greased them with coconut oil. You might use paper liners.
*Optional: I sprinkled cinnamon sugar on top. If nutmeg is your thing - go for it.
Bake approx. 15 minutes, or until toothpick comes out clean.
This made 18 muffins. For larger muffins, you could load fewer, fuller.
The pumpkin is pure, fat free, & and an excellent source of vitamin A.
(Two of these muffins contains about 100% daily value of vitamin A.)
They get 14 thumbs up as a Fall treat from our busy household!