It’s hard to go on Twitter, Facebook, and especially Pinterest without seeing some sort of yummy fall dessert—be it apple crumble, butternut squash soup, or pumpkin pie. As much as we’d like to replicate what we see in the pictures, our culinary ambitions are simply no match for the power of strategic plating and lighting. But wait, you say, pumpkin muffins in only 3 steps? Sounds too good to be true!
Well believe it folks: These semi-homemade muffins taste as good as they look. The secret? Replacing the eggs and oil with canned pumpkin saves not only extra ingredients and measuring steps, but calories and fat as well!
All you’ll need are three items to make these muffins:
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A box of pumpkin bread mix (I used Baker’s Corner Pumpkin Bread, but any dry mix will do.)
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1 can of pure pumpkin (be careful not to confuse this with pumpkin pie mix, which is different!)
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2/3 cup of unsweetened almond milk
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Combine all the ingredients in a large bowl and mix well (the batter will be thick). Divide the mix out evenly into 12 muffin tins, and bake at 350o for 15-20, or until a toothpick comes out clean. And voila! You’ve got easy and delicious pumpkin muffins.