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Dine and Dish

Food blog with family recipes

October 19, 2010

Pumpkin Muffin Confessions (Recipe: Pumpkin Muffins)

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Since I am in the mood for confessions, I wanted to share another one with you. First of all, I love Miracle Whip. That has nothing to do with the confession I am about to make…I just wanted to clear the air with that first.

My favorite pumpkin muffin is derived from a cake mix. I learned about this 2 point pumpkin muffin recipe in Weight Watchers many years ago and it is the muffin that when I take somewhere, everyone asks for the recipe. I feel so guilty telling them how simple it is… 1 spice cake mix, 1 cup water, 1 can pumpkin…mix it together and bake your muffins at 350 degrees for 20 minutes or so.

When my 4 year old asked to take pumpkin muffins for the snack for her class, I was happy to do it. It’s so easy to make pumpkin muffins this way. But, at 10pm the night before she was supposed to take them to class, I looked in my pantry and discovered that I accidentally bought a carrot cake cake mix instead of the spice cake mix. Ooops. My first reaction was “Shoot…well, we won’t be taking pumpkin muffins to preschool for snack.” My second reaction was “I’ll just run to the store and get a pumpkin spice cake mix.” Finally my third reaction was the sane reaction…”Ummm, Kristen, don’t you know how to cook? You do make your side dishes from a box most of the time, but the majority of your baked goods are from scratch. Seriously, you don’t need a box cake mix for your muffins. Find a recipe and just make the darn muffins from scratch.”

So that’s what I did. Not 2 points with Weight Watchers muffins. Not just dump three ingredients into a bowl, mix and go muffins. But really delicious, super simple and pretty much just as easy muffins. From Smitten Kitchen. Need I say more?

Pumpkin Muffins from Smitten Kitchen

Pumpkin Muffins
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

(Deb had some * next to the vegetable oil and sugar of some changes she discovered…of course, I didn’t notice that until AFTER I made the recipe. This is the recipe the way I used it and they turned out perfect! I did change and made them into mini muffins, which just required a baking time of approximately 9 minutes)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

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Filed Under: Breakfast, Previous Tagged With: baking, Blog, Breakfast, food, Muffins, pumpkin, recipe

Reader Interactions

Comments

  1. Jessica @ How Sweet says

    October 19, 2010 at 2:04 pm

    Many of my favorite baked goods come from a boxed mix too, even though I soup it up a bit. But I do love some good homemade pumpkin muffins!

    Reply
  2. Amber says

    October 19, 2010 at 2:44 pm

    Haha, I hate it when I get stuck in rut like that and can’t use my own sense to realize there’s more than one way to skin a cat. Mama Kristen to the rescue! And why is it those darn kids always wait until the night before to tell you about a *baked* good that needs to be in class the next day? Can’t they ever just eat salad?!

    Reply
  3. Pat Wogan says

    October 19, 2010 at 3:32 pm

    I wonder what it would have tasted like if you had used the carrot cake mix…my thought is it would be worth a try.

    Reply
    • Kristen says

      October 19, 2010 at 7:03 pm

      I agree, mom, but was worried about taking that chance with 3 and 4 year olds! Pickiest audience ever 🙂

      Reply
  4. Estela @ Weekly Bite says

    October 19, 2010 at 3:45 pm

    My favorite brownies ever are from a box! No matter how many from scratch recipes I’ve tried… nothing beats the Giradelli box 🙂

    On another note… Miracle Whip started following me on twitter today.. so random 🙂

    Reply
  5. Joanne says

    October 19, 2010 at 3:50 pm

    First of all, I am SOOO trying those 2 point muffins. I could use something that’s 2 points in my baked goods repertoire.

    Second of all, I am also SOOO trying these not-2-point muffins. For the exact same reason.

    Reply
  6. patsy says

    October 19, 2010 at 5:08 pm

    They sounds like perfectly wonderful muffins to me! But, I’ve heard about those 2 point muffins as well… and may try making those soon!

    Reply
  7. Heather I. says

    October 19, 2010 at 5:46 pm

    I’ve always wanted to try that cake mix recipe! It almost sounds too easy and good to be true. These muffins look and sound delicious as well!

    Reply
  8. Debbi Does Dinner Healthy says

    October 19, 2010 at 5:59 pm

    I LOVE the 3 ingredient muffins! They rock! I’m sure these are good too!

    I LOVE miracle whip. Are you in the midwest? It seems like it’s a midwest type of thing. 🙂

    Reply
  9. Terri says

    October 19, 2010 at 6:45 pm

    These muffins sound great. But I’m with your mom–I think the carrot cake mix would have made great muffins. You could have added some pumpkin pie spice and cinnamon, if necessary.

    Reply
    • Kristen says

      October 19, 2010 at 7:04 pm

      Completely agree, Terri, but since it was for 3 & 4 year olds I thought I’d better not take the chance! Ella would have my head if they weren’t good 😉

      Reply
  10. Amy from She Wears Many Hats says

    October 19, 2010 at 6:49 pm

    yummy! love those 2pts muffins – but these i’ll have to try too!

    Reply
  11. the urban baker says

    October 19, 2010 at 7:10 pm

    I am so into pumpkin anything right at this very moment! I love these muffins. I have pumpkin in the fridge left over from a roll cake. I am going to have to whip a batch of these up for my kids teachers (all 12 of them!)

    Reply
  12. Maria says

    October 19, 2010 at 7:12 pm

    I am in love with all things pumpkin right now! Going to add these to my list!

    Reply
  13. Johnna says

    October 19, 2010 at 7:25 pm

    I can’t wait to try your non-Weight Watchers pumpkin muffins! I love this time of your specifically because of the pumpkin recipes. Your recipe looks divine.

    I make the Weight Watchers version with a gluten-free Betty Crocker white cake mix, just like your directions plus an egg and pumpkin pie spice. Delicious!

    Reply
  14. Crystal's Cozy Kitchen says

    October 19, 2010 at 7:40 pm

    My mom makes a spice cake mix and pumpkin puree cookie that is delicious… I’m going to have to try the muffins! The ‘real’ recipe also looks delicious and I’m going to have way too many pumpkin muffins!
    I love how it was your 3rd reaction that told you to make them from scratch! 😉

    Reply
  15. Stephanie {Clockwork Lemon} says

    October 19, 2010 at 8:12 pm

    smitten kitchen is my go-to site for a lot of recipes too! Deb can really pick them!

    Those looks delicious.

    Also, I like miracle whip too

    Reply
  16. Robyn says

    October 19, 2010 at 8:22 pm

    Oh my goodness, Kristen. Both sound delicious, but I am definitely going to make the 2 point muffins THIS. WEEK! I need some low point, fall recipes and this one sounds perfect.

    Reply
  17. marla {family fresh cooking} says

    October 19, 2010 at 8:24 pm

    You go girl! Making these real deal pumpkin muffins from scratch. You are a great cook, bake & mom ’cause I said so 🙂 xo

    Reply
  18. Michelle (What's Cooking) says

    October 19, 2010 at 10:09 pm

    How funny – I was expecting you to say that you added the pumpkin to the carrot cake mix! But of course, making them from scratch turned out to be nearly as easy! I couldn’t believe how fast I whipped together some banana bread with the rapidly blackening b’nanas on my counter this evening…

    Reply
  19. SMITH BITES says

    October 20, 2010 at 3:22 am

    MMMmmmmm what’s not to love about a pumpkin muffin?? Not a ding-dang thing! I’ve been playing around with a pumpkin recipe in my head for about a week – guess this gives me motivation to try it out!

    Reply
  20. Daryl Callahan says

    October 20, 2010 at 3:54 am

    I am an on again off again weight watcher and am definetly going to try these muffins. Perfect for 10:00AM snack at work

    Reply
  21. Paula says

    October 20, 2010 at 6:31 am

    MMMM those look YUMMY

    Reply
  22. Wendi @ Bon Appetit Hon says

    October 20, 2010 at 6:40 am

    So how did you know I bought an extra can of pumpkin puree at the store? Dang, now I need to make pumpkin muffins.

    Reply
  23. Lana @ Never Enough Thyme says

    October 20, 2010 at 7:55 am

    Super simple, easy and quick. What else could you want? Seriously – I would probably have just used the carrot cake mix, added the pumpkin and called it muffins 🙂 You’re such a good mommy!

    Reply
  24. Jennifer @ Maple n Cornbread says

    October 20, 2010 at 10:15 am

    I adore pumpkin muffins but love that these are bite sized!

    Reply
  25. Keri says

    October 20, 2010 at 10:35 am

    I’ve been craving pumpkin and these look sooo good!

    Reply
  26. Lori @ RecipeGirl.com says

    October 20, 2010 at 6:25 pm

    Well, I’m gonna go w/ the 2 point pumpkin muffins recommendation!!! Gotta lose this indulgent blogger poundage asap 🙂

    Reply
  27. Megan Gordon says

    October 20, 2010 at 6:35 pm

    I haven’t done any pumpkin baking this season! Eek, what’s wrong with me. I really wanted to comment about Miracle Whip though…made me think of when I was growing up and my little sister became obsessed with the stuff and decided she’d make a whole meal using Miracle Whip in each dish: fried chicken with miracle whip glaze, miracle whip potatoes, miracle whip glazed carrots. Ya, a little overkill but thought you might appreciate 🙂

    Reply
  28. Paula says

    October 21, 2010 at 8:55 am

    what a great blog!
    everything here looks so delicious!

    have a nice time!
    Paula

    Reply
  29. Melanie says

    October 21, 2010 at 11:50 am

    Way to go the extra mile at 10:00 at night! Seriously, you win major Mother of the Year points for that one. And the muffins look absolutely delectable.

    Reply
  30. Liz @ The Flowering Dogwood says

    October 22, 2010 at 7:18 am

    Kristen, I made the three ingredient pumpkin muffins this morning! The boys have a teacher work day and are home and they requested them. They love them, and I love how easy they are. But I do break out the real recipe every once in awhile ! Have a great weekend! ~Liz

    Reply
  31. Leah says

    October 29, 2010 at 8:54 pm

    Making these right now for a baby shower tomorrow!

    Reply
    • Leah says

      July 19, 2011 at 11:08 pm

      No way! We have the same name-thats so cool

      Reply
  32. valerie says

    October 16, 2011 at 2:46 pm

    so are the pumpkin muffins (mini ones) from scratch recipe a 2 pointer muffin?
    Please advise.

    Thanks

    Reply
  33. Mary-Walker Hall says

    October 17, 2011 at 9:10 pm

    Have them in the oven!! They smell delicious.

    Reply
  34. Neel says

    May 1, 2013 at 10:28 am

    Thank you so much for the ‘from scratch recipe’ , we just don’t get the spice cake boxes out here and this one is a Savior!!

    Reply

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If you’re interested in the recipe you can find the link currently in my profile. Enjoy!!
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This time of year especially, food photography (and I guess all photography actually) is a tug of war with time and light. I had planned on making and photographing a delicious pasta recipe, but my grocery delivery ran a couple of hours late because of snowstorm. So, at the eleventh hour I decided to make a cake...that took over an hour to bake and I had about 90 minutes of natural light left...leaving me with about 30 minutes of ok light to work with.
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Anyway, this wouldn't work for a client shoot because the cake, although delicious, didn't turn out looking so great. But it will work great for today's F photo for the @kimklassen_innercircle A-Z photo project:) Lemon Citrus Yogurt Cake from this weeks @cabotcheese newsletter. So good!
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#eatcake #eatcaptureshare #eatcakebehappy #lemoncake #cakecakecakecake #foodiegram #yahoofood #dessertsofinstagram #sweettooth #kimklassen_innercircle #fisforfood
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