That's right. 2 ingredients. Absolutely only 2. Unless you decide to fancy them up.
You Will Need:
one box of spice cake mix
one large can of pre-made pumpkin pie filling. Not the plain puree, but the kind that's ready to pour into a shell and go.
Pre-heat your oven to 350 degrees.
Open the can of pumpkin pie. Open the box of spice cake mix. Get a big bowl and dump them into it. Stir.
Now, you can either put this in a muffin tin (line your cups, though. It does not release easily at this size) or spray down a loaf pan and pour the batter in.
Bake until the top begins to brown and a toothpick inserted into the center comes out with only sticky crumbs, not batter. No matter what you do, it won't come out clean. They're just too moist.
Let them cool all the way before you try to take them out of the loaf pan or peel the cupcake liners off. They're incredibly moist, and if they're still warm, you'll lose half your pumpkin bread.
These are so simple to dress up. Sprinkle the top with pumpkin seeds before you bake. Add some pecan pieces to the batter. Dark chocolate or semi-sweet chips are tasty, too. They don't need icing, but if you choose to, cream cheese is awesome. I have that long, pointy piping tip, so I like to inject my icing right into the center. You could also line a jelly-roll pan with parchment paper, bake, and the spread the icing over it once it's cool and roll it up. That could be really phenomenal.
That's what's so awesome about this recipe; it's so simple to execute, and there are so many ways you can fancy it up. I think this is going to be a Thanksgiving morning breakfast staple.
|The girls at work call them crack muffins.|