Thanks to one of our contributers, Grace Carrin, we have this absolutely delicious vegan recipe. These muffins are moist, and freeze up well. They make a good breakfast on the run or anytime snack.
Makes about 15 muffins.
- 16.5 oz yellow cake mix (vegan brand such as Duncan Hines)
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 15 oz can pureed pumpkin
- Preheat oven to 350 degrees F and grease or line 15 muffin cups.
- In a large bowl, whisk the cake mix, cinnamon, cloves and nutmeg together until well blended and there are no large lumps. Add the pumpkin and stir to mix well.
- Spoon into prepared muffin cups until they are about 2/3 full of batter. Using a spoon, even out the tops a bit. Bake for 25 min. Cool 10 minutes before turning out to cooling rack to fully cool.