Earlier in the summer I was sent a gift from a special friend, Laura of Finding Home. She passed a sweet apron on to me that she had received from KariAnne of Thistlewood Farms. The apron is part of The Sisterhood of the Traveling Apron started by Meggie of Meggie on the Prairie. The apron was lovingly sewn by Susan of My Mother’s Apron Strings.
It is all about friendships and creating relationships. I am so blessed to have made some great friends along this blogging journey.
So with an apron comes cooking right?
I have a confession… I absolutely love anything pumpkin flavored. Yep, add some pumpkin and I am all over it. I may actually do a little happy dance when the pumpkin coffee arrives each fall at my local coffee shops.
So now that you know that about me, let’s talk baking with pumpkin. Specifically muffins, and how to bake them simply and easily… cause that is how I bake.
Each of these recipes is really simple and so good!
The first one I made was with pumpkin pie filling. The pumpkin pie filling already has all the spices in it and it was incredible…
Pumpkin Pie Muffins
Ingredients:
1 Box Yellow Cake Mix
15 oz. Pumpkin Pie Filling { I used Libby’s }
2 Eggs
1/4 cup water
Brown Sugar {to sprinkle on top}
Directions:
In a medium sized bowl, mix the pumpkin pie filling with the eggs and water. Add the cake mix to the pumpkin mixture and mix together. Mixture will be a little lumpy.
Pour mixture into a greased muffin pan, filling each about 2/3 each.
Bake in pre-heated oven at 325 degrees for 19-22 minutes.
After taking the muffins out of the oven, sprinkle each muffin with brown sugar .
Allow to cool about 5 minutes before removing from muffin pan and place the muffins on a on cooling rack.
Servings:
Makes 12 medium sized muffins and 2 dozen mini muffins
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Ok, so my daughter gave those Pumpkin Pie Muffins a sigh… and 2 thumbs up! Score!
Next up, I added a little twist… German Chocolate…yep! My absolute favorite cake as a child was German Chocolate Cake.
German Chocolate Pumpkin Muffins
Ingredients:
1 Box German Chocolate Cake Mix
1 15 oz can of plain pumpkin { I used Libby’s }
2 Eggs
1/4 cup water
Directions:
In a medium sized bowl, mix the pumpkin with the eggs and water. Add the cake mix to the pumpkin mixture and mix together. Mixture will be thick and a little lumpy.
Pour mixture into a greased muffin pan, filling each about 2/3 each.
Bake in pre-heated oven at 325 degrees for 19-22 minutes.
Allow to cool about 5 minutes before removing from muffin pan and place the muffins on a on cooling rack.
Servings:
Makes 12 medium sized muffins and 2 dozen mini muffins
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Seriously easy guys! These pumpkin muffins are so good and bring the taste of fall to the kitchen.
In our home, good food brings everyone together, and the conversations that can be had over a warm pumpkin muffin are priceless!
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Thank you to Laura for sending the apron along to me and I will be sending it along to someone else to enjoy!
Bonnie
Trish Flake
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Oooo, love your take on cake mix muffins and I’m with you – yay for all things pumpkins!
Okay, even I could bake like this! Right up my alley… pinning:)
Oh I so love the idea of a traveling apron! How could I start such a sweet idea? Your cupcakes are awesome! Thanks for always sharing!
Love the apron story, how fun! Both of these recipes sounds delish, I am a big pumpkin fan too!
Thanks for sharing.
Both of the muffins look so delicious!!!! I love how you made the German chocolate ones!!!! I don’t know which one I’d rather eat… they both sound so good!!! 🙂
Can’t wait to try the muffins! The apron is just too cute!