Hello there ladies and germs. If you didn’t already know, its pumpkin season – if you actually didn’t know this, I don’t know when you last went to the grocery store because THEY’RE EVERYWHERE. I’ve already been out to buy my own carving pumpkin (and it’s huge!). But now, I think we need to focus on pumpkiny foods being put into our mouths. And today, we’re makin’ pumpkin muffins/bread/cupcakes.
I haven’t made a complete decision as to which this recipe really yields because, well, depending on how you bake it you could pass it off as anything! If you bake it in a cupcake tin, then you’ll have pumpkin spice muffins/cupcakes! If you bake it in a cake pan – CAKE. If you do what I usually do and bake this recipe in a bread pan, then you will be handing out super sweet, fluffy, pumpkin spice bread!
YAY for no parameters!
Oh, I forgot to tell you. This recipe only has two ingredients.
WHAT IN THE NAME OF ALL THAT IS SWEET AND PUMPKINY ARE WE MAKING?! I’ve already told you. Pumpkin stuff. BUT HOW?!
I’ll tell you how… pure magic. Not really. We’re using canned pumpkin and cake mix, so all of the actually important ingredients (sugar, yeast, etc.) have already been added for you. I know, I know. You’re welcome.
Pumpkin Spice Muffins/Bread/Cupcakes
1 can pumpkin (15 oz.)
1 box spice cake mix
1 teaspoon cinnamon, optional
1 tablespoon pumpkin pie spice, optional
Preheat your oven to 350 degrees.
Mix your cake mix into the pumpkin.
I mixed the two ingredients together, at first, with just my spatula. I noticed that there were still little chunks of cake mix, though. So, I decided to use my mixer. So much better.
OPTIONAL – Adding more spices!
I’m sure you’ve already noted that in the ingredient picture, I bought yellow cake instead of spice cake. Yes, I fail. BUT, the cool thing about this mistake is that I can add whatever spices I want and not have it be too overwhelming. If you’d like to try it, this is what I added:
1 teaspoon cinnamon
1 tablespoon pumpkin pie spice
Side Note: SO FREAKIN’ GOOD
Spray your pan down with your preferred oil.
Bake 25-30 minutes if you’re making a cake/bread.
Bake 15-20 minutes if you’re making muffins/cupcakes.
*** Always fall back on the directions on your cake mix if you question the timing that I’ve provided – they know their mixes better than this baking newb!
By the time this is over, you will have eaten so much of the batter that you probably will only bake half of what you originally accounted for. At least, that’s what I did… NO REGRETS!
One more additional note, then I will leave you and your pumpkin spice muffins/bread/cupcakes alone for some one-on-one, special time. Cream cheese icing on any variation of this recipe would be delicious! As I forgot the ingredients for that additional step, I’ll give you some more advice. I’ve found that if you mix together powdered sugar, butter, and a little bit of milk, you can complete your pumpkin yummies with a little icing drizzle. This in no way replaces cream cheese icing (we all pray to the mother of all icings), but it will make your muffins/bread/cupcakes look super cute! If food can be cute.
We want to hear from you! If you try this recipe, please take pictures and tag us on Facebook, Instagram, or Twitter! It would be super awesome if you came up with a new tweak that made this simple recipe even better! Happy Fall and happy eating!
Post and Photos by Grace Tweedy.