I LUUUV me some Pumpkin Chocolate Chip Muffins. During the fall, I literally make a batch every week. My boys love to eat them for breakfast, for after school snack and dessert after dinner.
I was “pinning” the other day and came across a 2 ingredient pumpkin cake recipe from Big Red Kitchen and then an adapted version from Sweet Verbena. If you are on Pinterest, I am sure you have seen this muffins recipe all over.
I decided to change a few things and use a spice cake instead of yellow mix and added chocolate chips. BTW - I like to use the mini CC for muffins.
THAT’S ALL!!! No oil, no butter, no eggs or water. Just these 3 ingredients. It seemed a little weird and I was skeptical about how it would turn out. I figured they would be a little dry or dense.
Ummmm…they were amazing!
While nothing beats the taste of made from scratch, this version comes very close. I think the only difference is a slight increase with the spice taste on this version, but not overpowering at all.
And you MUST head over to the Big Red Kitchen and check out some more incredible recipes like…
Pool of Butter Biscuits - Crockpot Grinders - Jalapeno Popper Dip - Stuffed Buns
Or for another fun cake mix recipe…check out this one for 2 ingredient Lemon Bars from Practically Living.
No comments:
Post a Comment