Tuesday, April 29, 2008

Quick Muffins

I haven't made breakfast for my Sunday School class in quite a while, so I decided to make some muffins this week. I think that these are probably the most semi-homemade you can get! It uses a cake mix...but made healthier by using pumpkin for the moistener. It is fantastic and so moist you'd never guess that wasn't any added oil. Because of the pumpkin, this is a great ARF entry for Sweetnicks ARF Tuesday. Check out the others at her site. Easy Pumpkin Muffins
1 box carrot cake mix
1 1/2 cups pumpkin
1/2 cup water
1 egg

Preheat oven to 375. Stir together mix, pumpkin, egg, and water. Scoop into greased muffin tin. Bake for 12 minutes (or until springs back) for mini muffins and about 20 minutes (or until done) for full muffins. I got 12 full muffins and 20 mini-muffins.

6 comments:

Peabody said...

Those are quick!

Jane said...

This is ironic.
A friend of mine just mentioned this recipe the other day.
I may have to try these!

Annie said...

YUM. Those look great. I love pumpkin muffins. Have you ever tried the Pillsbury Quick Bread? The Pumpkin muffins come out awesome. I usually add extra cinnamon and some molasses and sometimes canned pumpkin.

jj said...

Quick, easy and made healthier; love it, thanks!

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gail@more than a song said...

I made pumpkin muffins last week and they were SO good, but they were from a mix from The Crown (taste of gourmet mixes)...a place close by here! No telling what was in them but they were good and I've been wanting more, might have to keep these in mind.