My mom came to visit this weekend, and brought with her the easiest pumpkin muffin recipe you ever did see. I love it, because it can be made to accommodate different food sensitivities and tastes with minimal effort. And bonus for those on a diet - there's little to no fat.
You need:
1 box cake mix (any kind)
1 cup canned or fresh pumpkin puree
1 cup water
We used gluten-free spiced cake mix, because it was the only spice cake mix available and we were in the mood for spice, but literally any mix will work. Instead of a plain muffin tin, we used a mini bundt cake mold. Whatever you bake in, the instructions are the same:
Mix ingredients until smooth. Bake at 350 degrees for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Turn out of tin and cool.
So next time you have a mixed veggie/omnivore/gluten-sensitive/lactose intolerant/whathaveyou crowd coming over, try these. You can make a few batches with different mixes and everyone will be happy.
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