Easy Pumpkin Muffins

Today I was searching online for a quick and easy muffin recipe and ran across this one on the All Recipes site.  When I first read this recipe I thought that there was no way this would work - no eggs, no oil. If I had not read on down further into the comments section of the post I probably would have passed on this recipe.  Several of the comments voiced my same skepticism, but offered assurances that the recipe was fantastic and to just trust that it would work.  So I gave it a whirl.

Easy Pumpkin Muffins

Table of Contents:

- 1 (18.25 oz.) pkg. yellow cake mix

- 1 (15 oz.) can pumpkin puree

- 1 tsp. ground cinnamon

- 1/2 tsp. ground nutmeg

- 1/4 tsp. ground cloves

How To:

Preheat oven to 350 degrees.  Grease a 12 cup muffin pan or line with paper liners.  In a large bowl mix together the cake mix, pumpkin puree, and spices until smooth.  Spoon equal amounts of batter into the muffin cups.  Bake for 20-25 minutes or until a toothpick inserted in the center of one comes out clean.

The Outcome:

I changed up the recipe just a little.  I used a spice cake mix and 1 tsp. pumpkin pie spice.  I also made them as mini-muffins and baked them for about 18 minutes.  (It made 3 dozen.)  The Drummer Guy and I both loved these.  They are so moist and full of pumpkin flavor.  And so easy that even The Drummer Guy could make them!

I heart pumpkin recipes!

Grand Finale

This is it - the culmination, the completion, the achievement of a goal.

But something unexpected happened along the journey.  I have discovered that I like dicing, slicing, and chopping.  Stirring, kneading, and sautéing have become therapeutic.  I have found that it is OK to cook with a little butter once in awhile.  (But I still will NOT use heavy cream – just can’t do it!)  I love looking through cookbooks, online recipe sites, and blogs for great new goodies for us to try.  Who knew – this project has led me to really like to cook.

So – I did it!  The Resolution has been fulfilled.  But it is not the end of the road.  I still have several recipes that we have tried that I will eventually get around to posting.  And I have probably a dozen new recipes that I can hardly wait to try.

But for now, here it is - the big finish.  Recipe #22:

Pumpkin Chocolate Chip Bread

Table of Contents:

-          2 ½ c. white flour

-          1 c. whole wheat flour

-          3 c. granulated sugar

-           2 tsp. baking soda

-          2 tsp. ground cinnamon

-          1 tsp. ground nutmeg

-          1 tsp. salt

-          1 (15 oz) can pumpkin puree (not pie filling)

-          1 c. canola or vegetable oil

-          4 large eggs

-          2/3 c. water

-          1 c. semi-sweet chocolate chips

How To:

Preheat oven to 350 degrees.  Grease two 9x5-inch loaf pans or three 8x4-inch loaf pans.  In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together.  Set aside.  In a medium bowl, whisk together canned pumpkin, oil, eggs, and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.  Stir in the chocolate chips.  Pour batter into prepared pans.  Bake the bread for 60-70 minutes or until a toothpick inserted in the center comes out clean.  Remove the bread from the oven and let sit for 10-15 minutes.  Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

The Outcome:

The Drummer Guy does not generally get too excited about baked goods.  He likes them, but he’s more of a meat and potatoes or salty snack type of guy.  He loved this bread.  Frequently when I make cakes, cookies, or this type of bread, we will eat on it a few days, then it gets forgotten in the bread drawer and I end up throwing it out.  We finished every bite of this one.  I love pumpkin bread anyway, but there is something wonderful about the blending of the pumpkin and chocolate chip flavors.  I will probably be making this bread again soon.