Well, I can't deny it anymore. Fall has come here to the midwest. I had been hoping it was maybe just a bit of a cold snap and we would warm back up to a few more weeks of summer. I don't think that is going to be the case. I bought my first jug of apple cider and have been dunking my tea bag in it all week.
I guess that means it's okay to crack out the pumpkin and start some fall baking. Remember these two ingredient muffins? These are a variation my aunt told me about. I realized it was totally brilliant and had to share.
3 Ingredient Pumpkin Muffins
- 1 box spice cake mix
- 1-15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 cup chopped walnuts
In a large bowl stir together cake mix and pumpkin puree. Fold in the chopped walnuts. Line a muffin pan with cupcake liners or spray generously with cooking spray. Fill liners 2/3 full with batter. If desired, sprinkle with raw sugar. Bake at 350 degrees for 30-35 minutes. Be sure to test for doneness with a toothpick. Baked goods with pumpkin are notorious for staying raw in the middle.