Confession: I love pumpkin. I do not love pumpkin pie. And a mouthful of plain pumpkin puree is not so tasty, either. Trust me, I tried it.
But pumpkin muffins... Heaven on a plate.
We recently tried Tricia at Hodgepodge's chocolate-chocolate chip-pumpkin muffins, which only have three ingredients. Rich and darkly fudgy (I used a dark chocolate cake mix), Miss Priss and I found these to be scrumptious. Eureka! Baked in a mini muffin tin, they'd make a wonderful addition to a dessert or cookie buffet.
Since she's not a chocoholic, Tiny Girl prefers our more familiar variation on the theme, which is like pumpkin spice. Predictably, I like these, too.
Here's our recipe, from my good friend, Julie:
1 box yellow cake mix
15 oz can pumpkin (NOT pumpkin pie filling)
2 teaspoons cinnamon
1 teaspoon baking soda
Mix all, spoon into greased muffin tin, and bake at 350 degrees for 15 to 20 minutes. Makes about 18 muffins.
Since we don't eat all 18 muffins at a time, I freeze the leftovers in freezer bags to have on hand. Muffins are marvelous to have on hand, don't you think?