Easiest Pumpkin Muffins/Bread/Cookies Ever
This is the most simple pumpkin recipe I have ever come across. You can make them into a bread, muffins, or even cookies (cooking times will vary). Because there is no eggs, oil/butter, salt, etc., this is perfect if youre on a diet.
This is the most simple pumpkin recipe I have ever come across. You can make them into a bread, muffins, or even cookies (cooking times will vary). Because there is no eggs, oil/butter, salt, etc., this is perfect if youre on a diet.
- Carbohydrate 34.7293890666667 g
- Cholesterol 0 mg
- Fat 3.84458746666667 g
- Fiber 2.66739471240997 g
- Protein 1.88100773333333 g
- Saturated Fat 0.592381733333333 g
- Serving Size 1 1 Serving (63g)
- Sodium 290.923946666667 mg
- Sugar 32.0619943542567 g
- Trans Fat 0.211376053333334 g
- Calories 178 calories
Step-by-step
- Preheat oven to 350 degrees F ( 175 C).
- Mix Canned pumpkin with favorite cake mix. ( Try different types of cake mixes for a different flavor. I have used white, spice and even the halloween funfetti mix and they have all been great. (I'm sure chocolate and yellow would work fine as well).
- This is the fun part. Add in whatever you want to the mix. I like to add dark chocolate chips, walnuts, 1, tbsp of cinnamon and a dash of nutmeg. Some people in my family like raisins, white chocolate, pumpkin pie spice, the list goes on. Its easy to make these to everyone's liking. If you feel like being lazy just throw it in the oven with out adding anything to the mix, they will still be good.
- Add mixture to a greased muffin pan (about 20-23 minutes). 9 x 13 greased Loaf pan (about 25-30 mins.) You can even roll them into cookies on a greased baking pan ( about 14-16 mins.) Cooking times will vary so check for doneness with toothpick.
- Because I like my muffins on the moist side I will add about 1/3 cup water to the mixture. Just mix and match until you get the perfect turnout. Its such an economical recipe you cant go wrong.
Canned pumpkin provides the moisture and binding structure that replaces traditional eggs and oils in this formulation, reacting with the chemical leaveners already present in commercial cake mixes. Managing the dense starch-and-squash batter requires careful attention to pan selection and heat distribution.
- Grease aluminum muffin tins thoroughly or use parchment liners because the high sugar content in commercial cake mixes adheres aggressively to bare metal surfaces.
- Test for doneness at the 20-minute mark by inserting a wooden toothpick into the center of a muffin; it should emerge clean without wet batter clinging to it.
- Adjust moisture levels incrementally by folding in water one tablespoon at a time if the initial batter appears too thick to distribute evenly into loaf pans.
- Bake at 350 degrees F to ensure the exterior sets before the interior overcooks and dries out.
Overmixing the batter develops excess gluten from the cake flour and incorporates too much air, leading to a dense and rubbery crumb structure. Always fold the pumpkin puree and dry mix gently until just combined rather than beating aggressively.
