Saturday, November 20, 2010

Pumpkin Muffins

These are extraordinarily yummy muffins.  They texture is just as it should be for a muffin, somewhere between a bread and a cake. They first appeared on the blog as a cake, but I thought it tasted more like a muffin.  I made them up as a trial to see if they passed the Thanksgiving morning test.  Well my son has officially asked me to keep these around all the time.

1 box of Betty Crocker Gluten Free Yellow Cake Mix
1 3.8 ounce Package of Pumpkin Spice flavored Jello
     (seasonal, Walmart has them so get them quickly)
1/4 cup Sugar
3/4 cup Pumpkin Puree
1/2 cup Oil
4 Eggs
1/4 tea Pumpkin Pie Spice


  • Preheat oven to 350 degrees.
  • Add Eggs into bowl and whip for a minute until combined.
  • Add remaining ingredients (sugar, pumpkin, oil & spice) and mix until well incorporated.
  • Bake at 350 degrees for 21 to 25 minutes for regular muffin size.  
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