There's a popular Fall cooking hack to simply mix a box of cake mix with one can pumpkin for a lower fat and super simply muffin recipe. These end up a bit dry for me, so I made this rich and delicious muffin recipe for our cool overcast morning.
Preheat oven to 350 degrees F, and grease a muffin/cupcake pan (I made big muffins).
1 box German Chocolate (or just chocolate) cake mix. Many don't have milk, but double check ingredients
1 can pumpkin purée (not the sweetened/seasoned pumpkin pie filling)
1/3 cup Earth Balance Buttery Spread
1/3-1/2 cup chocolate chips (my favorite are Enjoy Life mini chips)
Dash cinnamon (this just highlights the pumpkin, and shouldn't overpower the flavor)
Melt the buttery spread and then mix butter and pumpkin until fully combined. Stir in the cake mix, chocolate chips, and cinnamon until it's smooth and there are no large lumps.
Scoop into muffin tin (an ice cream scoop works great for this, or just use a spoon).
Bake about 20-25 minutes for cupcake size or 30-35 minutes for large muffins.
The finished product is moist, sweet, and filling.
I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone. The book goes through holidays throughout the year and has a section at the back with parent tips!
Order your copy here today!
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