A happy little breakfast treat…

August 1, 2012

Woah- Sounded like Bob Ross there for a minute with “Happy Little Trees”.  Sorry about that- rest assured, although my hair is big, it is NOT Bob Ross big, and I am not making anything close to trees.

These are, however, deliciously tasty and easy.  Today I give you variations on the OH SO POPULAR, Pinterest Pumpkin Muffins.  (See here- http://www.sprinklebakes.com/2009/11/healthy-2-ingredient-pumpkin-spice.html)

Alright, so here we go!  Spray a muffin tin down with cooking spray- I like my square muffin tin- something about them just looks fancier, but hey, use what you got!  Then go ahead and set your oven to 350, and if you are me… get that first cup of coffee and your mixing bowl.

Literally- 2 ingredients.  A lot of the versions of this recipe don’t specify what kind of cake mix, so I will just tell you through my trials and tribulations with making this as tasty as possible, USE THE SPICE CAKE MIX.  I’ve done chocolate, I’ve done yellow, I’ve done angel food (which turned out REALLY wrong) – use the spice cake mix.

Alright so you dump your boxed spice cake- DRY- into a bowl. Then you dump 1 15 oz of canned pumpkin in, and you stir like hell.  If you want to avoid dry little lumps, I recommend dumping 1/2 the pumpkin, then half the cake mix, STIR LIKE HELL, and lather, rinse, repeat with the second half of both the pumpkin and the cake mix.  When it’s good and mixed, it will be really thick and kind of sticky- thats why we sprayed the tin, my friend… make it easy on yourself and spray your big spoon before you scoop these into the muffin tins- helps the batter slide off easier! Pop them in @ 350 for 22 minutes. 

That’s it- thats all you do. 

While I’m waiting and my house is filling with the glorious aroma of spice and pumpkin, I usually think about how I want to top these bad boys.  Here are 3 favorites:

1) Cream cheese frosting and chopped walnuts.
     1- 8 oz package of cream cheese
     1/4 cup butter, room temp. (soft)
     A spash of vanilla
      1 cup confectioners’ sugar

Cream the cream cheese and butter, add in the vanilla and gradually add the sugar…  pretty easy. Then slather onto the muffins- there’s no point in piping it because the muffins wont have a smooth surface. Top w/ chopped walnuts- gorgeous.

2) Sprinkle w/ confectioners’ sugar- UM hello, easy.  If you dont have one of those sprinkling containers, a small sifter/ collapsible strainer  works just as well. (Hey- a girl’s gotta do what a girl’s gotta do)

3) Glaze- as shown in the picture!
There’s no real science to this glaze- I usually start with confectioners’ sugar and add in a bit of water until it gets to  the right thickness that I like… sometimes I have to add more sugar, sometimes more water- eventually you get it JUST right.  Then you can spoon, drizzle, or dunk your muffins.  I do a “dunk, twist, swirly flip” – dunk the tops of my muffins, twist for full coverage, swirl the excess off as I flip it back over.   Now- full disclaimer- glazing this way, and in general, is the messiest of the options.   However, it is mighty tasty.

And there you have it!  That’s really it.  If I make these in the morning for breakfast that very day… I usually just hit them with the powdered sugar- it’s quicker.  OR, I keep some canned frosting on hand- just in case I really need the combo of muffin and frosting- it’s nowhere near as good as homemade, but it works in a pinch.

Until next time, Happy Eating!

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