One day while perusing different websites I read a thread on a forum that come up on a search engine. It was for all different short cut recipes that used a cake mix. One of the responses was for pumpkin muffins. I jotted it down to save for a rain day.
I don't remember exactly where it came from, but I've made them several times and they are tasty. No added fat and no eggs. They are vegan and I don't think you can find an easier muffin to make. They turn out a little heavier than a cupcake, but lighter than a traditional muffin.
Duncan Hines and a few Betty Crocker cake mixes are 'accidentally vegan', as are some of the others. Just make sure to check the allergy disclosure to make sure there aren't any milk or eggs listed. Also there are several ready made frostings that are vegan as well. Duncan Hines and in this case Pillsbury too.
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EASY PUMPKIN MUFFINS
INGREDIENTS
1 Box Spice Cake Mix
1 - 15oz Can Pumpkin Puree
1/4 Cup water
DIRECTIONS:
1. Preheat oven according to directions on box of cake mix.
2. In large bowl, combine cake mix, whole can of pumpkin puree and 1/4 cup water. Mix well.
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| (Thick yummy batter - I am tempted to eat it like pudding) |
3. Spoon batter into lined muffin tins. If you trust your muffin tins not to stick you can do without the liners.
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| (Scoop batter into muffin or cupcake tins) |
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| (I used large tins to make 7 muffins. Filled almost to the top) |
4. If you are making cupcake size muffins bake according to package directions. Usually 15 minutes. For these extra large muffins I baked them for 23-25 minutes until firm and a toothpick inserted came out clean.
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| (Fresh from the oven) |
5. Let cook on wire rack and frost if desired.
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| (Easiest pumpkin muffins you will ever make) |
** I do find that if you cover the muffins overnight the frosting stays soft and sticky to the touch. If you leave them uncovered the frosting will be dry to the touch and not as messy to eat.
** Also, if you try to eat a muffin while it is still warm it has a tendency to stick to the paper wrapper. I think this is due to the lack of fat/oil in the recipe.
- Au Revoir
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie." - Jim Davis
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I love making these muffins. I've added raisins and a wee bit more cinnamon.
ReplyDeleteI was thinking chocolate chips.
DeleteI love raisins, except when they get rehydrated in a recipe. But yet I love grapes too, go figure.
cute towel :)
ReplyDeleteThanks. I found it at the bottom of the kitchen towel drawer. Forgot I had it.
DeleteTrobairitz:
ReplyDeleteThose muffins look yummy but I have a rule not to use prepackaged anything when I am baking. I suppose I could take a basic muffin recipe and add my own pumpkin puree. As for frosting I like lemon, try icing sugar a teaspoon or so of lemon or lime juice, some lemon rind to spice it up, may be a dab of vegan margarine, and a teaspoon of vanilla
bob
Riding the Wet Coast
My Flickr // My YouTube
It wasn't meant to be a recipe for the die hard make everything from scratch folks. But it is a good recipe for those that want to make something "semi-homemade" and don't have a lot of time.
DeleteI don't think I'd do frosting next time though, too sweet. Although your lemon one sounds good.
Trobairitz:
DeleteBecause baking was/is a hobby, I wanted to only use base Ingredients, BUT meal preparation is a different matter where you need Timesavers. Such as using store bought broth instead of simmering your own for hours.
I find that baking is relaxing when you are stuck at home on a stormy winter's day.
I like lemon. I have an excellent recipe for Lemon Meringue pie but I have to find a way to Veganize it, perhaps forget about the meringue and just put whipping cream as the topping, and add some lemon rind into the whipping cream
bob
Riding the Wet Coast
My Flickr // My YouTube
I too like to bake on those cold winter days.
DeleteLemon pie is a favorite of mine but the thought of meringue has always make me want to gag. Something about whipped egg whites toasted on top hits my ick factor. I always scrape it off. I just love the lemon pudding. I saw a vegan recipe for lemon pudding the other day and thought about making it.....now where did I find it?
Oh I used to love baked meringue like for pavlovas, that kind was good, just not the gelatinous icky kind, lol.