Spiced Pumpkin Cupcake/Muffins


If you want a quick and easy muffin recipe than this is the one for you. Once again since I am not the best baker I came up with this easy muffin recipe. There is very little measuring involved, anyone can do it!! This recipe also calls for walnuts so if anyone is allergic, just omit them. Also feel free to substitute the walnuts for another nut if you wish. This is one of the few things I’ve baked that my husband said I could make again! It’s got lots of fiber also which is a plus for us all! I have been using canned pumpkin in recipes for awhile now and it’s so versatile you can use it in so many things! Not just pumpkin pie! This past holiday season there was a huge shortage of the canned pumpkin. The crops were hit hard and it made the pumpkin supply in strong demand. I stocked up. And if you try and find it now you may be lucky, look for Libby’s. I think they are the only ones who carry it. I haven’t seen any other brand.

INGREDIENTS:

1 box (any brand) of Spice Cake Mix

1 15oz can of pumpkin (NOT pumpkin pie filler)

1 cup water

1/2+ cup chopped walnuts (adjust to your liking)

DIRECTIONS:

1. In a large bowl mix all ingredients together.

2. Line 2 cupcake tins with cupcake liners.

3. Pour batter evenly into cupcake liners.

4. Bake at 350 degrees for length of time on box. Check for doneness with toothpick. Let cool.

Yield: 24 medium cupcakes

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