This is one of my favorite things to make when the weather starts to get cooler. They are perfect for a snack or for breakfast. My kids think they are cupcakes… so, they think they are getting treats when they are actually good for them.
Pumpkin Muffins
24 cupcake papers
1 box regular yellow cake mix (not the super moist. etc)
1 small can pumpkin (not pie filling)
1 cup cinnamon applesauce
Cinnamon, to taste
Nutmeg, to taste
Mix all the ingredients (okay, not the cupcake liners) in a bowl. Beat on low until fluffy and smooth. The batter will resemble brownie batter, but slightly thicker. Spoon into cupcake liners, filling them about 2/3 full. Bake cupcakes according to package directions. Allow to cool before eating.
Enjoy!
Julia wants to live in a world where Hogwarts is real, dark chocolate is packaged with good books, and houses clean themselves. Until then, she is the divorced mom of twins, blogger, sometimes crafter, traveler, napper, cooker, snail mailer, geocacher, and corporate bean counter.
The applesauce is a great addition! I’ve made these with just the mix, pumpkin, and water (and actually have the recipe at my blog.) But I’m anxious to try the applesauce. It’s getting to be the season for them! Enjoying your blog!
Thanks for visiting! I used to use “regular” applesauce, but the cinnamon gives it an extra kick.
Love the applesauce in place of the oil!
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Have you ever tried using applesauce instead of oil in normal cakes? I’ve heard you can do that but I’ve never tried it.
In the past, I’ve made flaxseed pumpkin muffin recipe that microwave ready within a minute or two which I found surprisingly good. Young kids may or may not like these. My teenage son was impressed with these. I serve them hot with cream cheese and Oh! How delicious that combo is! 😛 Cute picture! Linking up Wordless Wednesday hop! ~Cathy PS: Now following.