Tis the season…….for pumpkin! If any of you are members of Pinterest, you have probably seen the pin for muffins with 2 ingredients, just pumpkin and cake mix. Yes. It does work and I love the thought of not adding oil or fat, but I found the muffins to be slightly crumbly and pretty bland in flavor. It was time to experiment! I do a lot of baking with ground flax to replace eggs and thought this would be the perfect solution to the average pinterest muffins. I am also always trying to get fiber into my son’s breakfast, so I decided to include a little bit of bran as well. The results were fabulous. It was everything I wanted my fall muffin to taste like. Tender, hearty, full of warm pumpkin and spice flavor and the best part is that it took less than 10 minutes to prepare. The aroma of these baking in the morning is sure to bring plenty of curious tummies to the kitchen! Enjoy!
Quick Pumpkin Bran Muffins
- 1 – 15.5 box of yellow cake mix (I used a super-moist butter yellow mix)
- 1 – 15 oz can of pumpkin (not pumpkin pie mix)
- 1/2 cup unsweetened applesauce
- 1/2 cup wheat bran
- 3 tbsp ground flax seed
- 1 tbsp pumpkin pie spice
- 3/4 cup water
- 1 tbsp vanilla extract
- Powdered sugar for dusting
Preheat oven to 350 degrees. Place all ingredients in bowl of mixer. Blend on low/medium speed until combined. Do not over mix. The batter will be thick. Fill lined muffin tins 2/3 full and bake for 20-25 minutes or until tester (toothpick) comes out clean. Let cool slightly and dust with powdered sugar. Enjoy!