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
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.
