It’s pumpkin season! I saw this recipe on Pinterest, I think, last year. You buy a box of spice cake mix (I used Duncan Hines, it’s vegan) and a 15-16 oz can of plain pumpkin. Preheat the oven to 350 degrees and place 12 adorable Halloween cupcake liners in a cupcake pan. Pour the entire box of cake mix into a large bowl. Pour the entire can of pumpkin into the bowl. Stir until there are no more lumps. Divvy the batter up amongst the 12 cupcake liners. Bake for about 20 minutes. Most of the recipes I saw called for less time but my oven is not very good so I did the toothpick test and they were ready at about 22 minutes.
A dozen pumpkiny Fall muffins in a hurry.
Robbie and I both enjoyed these. I think they could use a little more of the pumpkin spices. He suggests adding chocolate chips. It’s such a fast recipe that I probably will make them again with those changes. However, I do prefer the two more labor-intensive pumpkin treats I make several times per year, both by Isa Chandra Moskowitz: pumpkin crumb cake with cashew streusel from Veganomicon and pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World.
