Thursday, September 12, 2013

Fall is in the air!!!

Pumpkin spice latte is back. The tree in my yard is just starting to turn. And the heavens have opened up and begun dumping what the news is calling "rain of biblical proportions" all over my city. 

Here's a baseball field I saw on my way home from PT today, the dugouts were completely underwater. 

Don't worry, we are fine. We are so fine that I'm still having to debate if I have to water my new sod because we haven't gotten enough rain where I'm at. But I digress. 

So it's fallish at least and last night I decided I needed a fall muffin recipe. Several of my friends have been playing around with pumpkin recipes so that's where I started. Pumpkin muffins just wasn't sounding good enough. I know of a recipe that uses a can of pumpkin and a box of white cake mix, so that's where I started. But when I went to the store I found something even better! Spice cake mix!!! So now I present to you Pumpkin Spice Chocolate muffins (BTW these are soooo easy to make).

1 box spice cake mix
1 can of pumpkin
Some heavy whipping cream
Chocolate chips

Preheat your oven to 350*. Dump your cake mix into a bowl. 

Dump your can of pumpkin into the bowl. Stir really well to get all the lumps out (super important or you end up with powdery bits in your muffins). At this point I added some heavy whipping cream, I didn't measure it, just added enough to make my batter about the consistency of soft serve ice cream so that I could get it into the muffin papers (realistically it was about 1/4 cup). Then I added chocolate chips. How many you ask? As many as you think is good. Fold those in. 
(Those are the powdery chunks where I didn't stir enough at first)

Spoon your batter into lined muffin tins, about 3/4 full. Bake 15-20 minutes, or until a toothpick comes out clean. Eat, enjoy!

For me this made 18 muffins and they are amazing! I have had to limit my kids because they keep trying to devour them all! Enjoy!!!!

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