Tag Archives: easy

2-Ingredient Pumpkin Muffins

Imagine it:

You come home from a long, tiring day at work, not feeling well and desperate for sleep. You have to cook dinner, get your toddler bathed and tucked into bed, and get everything ready for the next early morning. Then you remember with horror: you signed up to bring muffins to school tomorrow.

It happened to me, the night before my son’s first Halloween party. Why, oh why, didn’t I just sign up to bring juice boxes!? (This is my first child, so I’m still learning…)

I knew they had to be pumpkin, and they had to be cute. So I sat down to do some quick Googling and find something I could pull off by morning. That’s when I found it: the 2-ingredient pumpkin muffin recipe (visit Sweet Verbena for the post I found.)

Is it possible that I’m the last person in the world to know about this fabulous recipe? If so, color me humbled. If not, I hope you love it as much as I do!

Here’s what you do:

2-Ingredient Pumpkin Muffins

  • 1 cake mix (white, yellow, spice or carrot)
  • 1 15-oz. can of pumpkin (not pumpkin pie filling)

Preheat oven to 350 degrees F. Mix both ingredients in a large mixing bowl until well blended (batter will be thick).

Line muffin pan with paper liners; fill liners 2/3 full with batter. Bake 20–25 minutes or until toothpick inserted in center comes out clean. Makes about 18 muffins.

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That’s right – no eggs, no oil, nothing. You don’t add anything to the mix but the pumpkin. It’s ingenious, and it’s delicious. The perfect cross between a moist, dense muffin and a yummy cupcake – and you’ll still get to bed on time. ;)

I knew I had to decorate these, and lately I’ve struggled with how to make things fun for kids without using tons of awful, yucky dyes. I’ve come up with a solution that seems like a good compromise to me (at least until I find affordable, natural dyes that actually work.)

I whipped up a quick batch of cream cheese icing with real ingredients (butter, 10x sugar, almond milk, cream cheese and pure vanilla.) I piped a small rosette on the top of each cupcake, then topped each with a mini Nutter Butter/Hershey’s Kiss acorn. (Thanks to the hubby for running to the store!) …and voila! A perfect little fall accent that can be eaten or popped off, depending on dietary preferences.

 

They received a resounding thumbs up from my coworkers (who affectionately nicknamed them “muffcakes” and the kids at school loved them. The director even texted me for the recipe! Now I just have to decide if I really want her to know how easy they were… ;)

A few side notes:

  • This recipe is a great way to add a healthy dose of nutrient-rich pumpkin to a fun treat, AND it’s easy enough that your toddler can help with the mixing!
  • Depending on the price of the cake mix and pumpkin you find, these cupcakes are very affordable. (Mine were organic and worked out to .16 each before decorating.)
  • It’s the perfect time of year to cook up some fresh pumpkin to store in the freezer. Just premeasure into 15 oz containers, and you’ll have a nice stash to whip up easy muffins all year long. (This is our plan, since we try to avoid cans whenever possible.)
  • This also works with chocolate cake mix, although I haven’t tried that one yet. I hear it’s heavenly, though!
  • These are especially good for folks like me, who use few eggs and little dairy and often don’t have them on hand.
  • If you prefer to use an organic cake mix, you may have trouble finding a spice-flavored variety. If you choose to use white or yellow, add 1 Tbsp cinnamon and 1 tsp pumpkin pie spice so you don’t miss out on that yummy, spicy pumpkin flavor.

Have you ever made 2-ingredient muffins?

 

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Filed under Parenting & Family, Recipes & Food

Frontera Fresh Guacamole Mix

Cookout season is upon us! Chances are, you’ll be called upon to bring a dish to countless occasions in the coming months, so I thought I’d tell you about a new favorite of mine!

Frontera Guacamole Mix, straight from the kitchen of Chef Extraordinaire Rick Bayliss! (He is toooo cute!)

Quick and easy is the name of my game lately, and this mix fits the bill. But in all honesty, the key selling point for me is the all-natural list of ingredients – fresh tomatillos, fresh tomatoes, green chiles, fresh onions, fresh cilantro, fresh garlic, citric acid, salt, and pure cane sugar. No funny stuff! (A BIG plus since my toddler would eat it by the handful if I let him.)

This mix adds lots of the flavor you want, with little to none of the calories, added fat and sodium you don’t want, allowing your lovely ‘cados to shine through!

 All you have to do is cut the avocados in half and scoop them out! I add 3 and give it a quick spin in the food processor.

If you like it a little chunkier, just mash by hand. You’ll have fresh, zesty guacamole in a matter of minutes. It’s perfection on a sandwich, in a taco or dropped into a bowl of white chicken chili. Grab a bag of chips and you’re good to go for a “bring a dish” party (you don’t have to tell ‘em how easy it is! ;) )

Since this guac warrants a quality chip – might I suggest Tostitos Artisan Recipes Roasted Garlic and Black Bean Tortilla Chips? I tried them recently, courtesy of Foodbuzz, and they earned a solid 2 thumbs up from my crowd. I don’t buy chips often, but I dig that Tostitos chips are all-natural. Who needs a fake chip? :?

Plain chip pictured in photo - not a Tostitos chip.

When I have them, I like to add a few chopped tomatoes, straight from the farmer’s market, for eye appeal.

…and don’t forget to put the pits in so your guac doesn’t turn brown! ;) (Thanks for the tip, Alysha!)

I’ve served this at a few gatherings now, and I’ve learned one thing: there are guac people, and there are non-guac people. Verdict? The true guac people love Frontera Guacamole Mix – Look for the affordable 4.5 oz. pouch in your local produce department!

*Note to Mr. Bayliss: Now, how about an organic version? Just a thought… ;)

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Are you a guac person or a non-guac person? What’s your favorite way to eat guacamole?

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Filed under Product & Service Reviews, Recipes & Food