Friday, November 4, 2011

Pumpkin


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
and
waalaah
~Pumpkin Muffins~

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 :)


Related Posts Plugin for WordPress, Blogger...