I didn't believe it, so I had to try it for myself.
Stir one box of Cake mix with one 15 ounce can of Pumpkin.
Fill muffin pan holes 2/3 full.
Bake at 350 degrees for 18-20 minutes
I made mini-muffins so I baked for about 12 minutes.
I also added 1 1/2 teaspoons of pumpkin pie spice because I just couldn't imagine using only 2 ingredients.
I can't wait to do this again with a box of carrot cake mix and then I will glaze with powdered sugar icing. I may even dare a chocolate cake mix.
I love pumpkin and have already stocked my pantry shelves with 14 cans. That will last well through the Holiday Season plus more for later. I even eat it straight from the can and so did all of my babies.
Soon, I will begin baking Pumpkin Pies of which I follow the recipe on the back of the Libby's can, but I always DOUBLE the amount of spices it calls for. That is how my mom taught me and I really like all the flavor.
Also Pumpkin Cornbread and Creamy Ginger-Pumpkin Soup will be on the menu this month.
Once, my grandmother fed her baby so many carrots from the abundance of the garden that her baby turned orange-toned. I'm curious if that could happen from eating to much pumpkin. We will soon see :)