Wanna know what’s in my fridge right now? Let’s see… I have mini whole wheat bagels, 1% cottage cheese, Greek yogurt, strawberries, hummus, lettuce, mustard, and a Tupperware container of, um, something that needs to be thrown out.
Wanna know what I wish was in my fridge? Let’s see… mayonnaise, white bread, Gruyère cheese, whipping cream, salami, and blackberry jam. Among other things.
But I do have pumpkin puree. Loads of it, naturally. It’s October. Who doesn’t?
This little treasure comes Insanity guilt-free, at only 155 calories each (ya, I figured it out – the strenuous exercise has now effected my brain.)
Think a muffin can’t be moist and delicious without oil, butter, or eggs? Think again! These are insanely good, and done in a flash. Four ingredients, one bowl, and ten minutes of prep. It’s like a gift.
I’m not feeling so bad about the mini whole wheat bagels and mustard anymore. See, as long as you have canned pumpkin puree in your pantry, good things will happen.
Pumpkin Spice Muffins
Makes 20 muffins
Prep time: 10 minutes
Cook time: 20 minutes
• 1 box (18.25 ounce) spice cake mix
• 1 can (15 ounce) pumpkin puree
• 1/2 cup water
• 1/3 cup cinnamon chips
• 1/3 cup chopped pecans
• 20 cupcake wrappers
• Cooking spray
Preheat oven to 400 degrees. Line muffin tins with wrappers, lightly coat with cooking spray; set aside.
In a large bowl, whisk together the spice cake mix, pumpkin, and water. Then fold in the cinnamon chips and pecans.
Fill each muffin slot 3/4 of the way. Bake for about 18-20 minutes or until a toothpick comes out with just a few crumbs.
Serve warm or at room temperature.
(adapted from The Cutting Edge of Ordinary)