Baking in Arizona: Baking Muffins with Canned Pumpkin

While wandering the internet, I have found a bazillion blogs and recipe sites with recipes for baking cakes using alternative ingredients to lower calories and fat content.

When I found "healthy" Pumpkin Muffins made with just a can of pumpkin and a cake mix, I decided I had to try it!

I only have the larger 29 oz cans of pumpkin from my Costco shopping and all the recipes I found online used the smaller 15 oz. cans, so I decided to try two recipes at once and split the 29 oz can in half. Half the can was used to make Pumpkin Muffins and the other half was used to make Chocolate Chocolate Chip Muffins.

First, the Pumpkin Muffins:

I went very simple on these – just 3 ingredients: about 15 oz of Pumpkin, 1 box of Duncan Hines Classic Yellow cake mix and 2 tsp Pumpkin Pie Spice.

I only mixed for 1 minute, and should have gone for 2 minutes instead, because my batter was a little lumpy which made for muffins with little yellow lumps.

I baked the muffins at 350 F for 20 minutes and I used the remaining batter to bake a mini loaf pan of pumpkin bread (350 F for 35 minutes).

To be honest, I wasn’t expecting anything too spectacular… and I’ll admit, I think it would have benefited from a little extra sweetness, but overall they were pretty dang good! I was pleasantly surprised! Some cream cheese frosting would probably make these amazing (but would totally destroy the whole "low fat" aspect!)

Second, the Chocolate Chocolate Chip Muffins:

I used about 15 oz of Pumpkin, 1 box of Duncan Hines Dark Chocolate Fudge cake mix, ¼ cup of milk, ¼ cup of unsweetened applesauce, and ¾ cup semi-sweet chocolate chips. I only intended to do ½ cup of chocolate chips, but accidentally grabbed the wrong measuring cup… whoops!

This time I mixed for 2 minutes and the batter was very smooth and a little fluffy.

The dozen muffins/cupcakes needed 25 minutes at 350 F. Once cooled, these muffins were very rich and decadant. Honestly, I think that they probably are more like cupcakes than muffins. If you want a chocolate-y treat and are on a diet, I totally recommend these!

My mini loaf pan of batter overflowed and started to burn, so I had to very carefully scrape the bottom of my oven while everything was baking… not fun! After 35 minutes, I pulled the loaf out of the oven… unfortunately, it was pre-mature, but my house was getting hot and I was getting worn out so I gave up. The loaf looks more like a canyon than a hill.

I guess that’s what I get for being impatient. See, patience really is a virtue… especially in baking.

The Recipes:

Pumpkin Muffins

1 - 15 oz can 100% Pure Pumpkin
2 tsp Pumpkin Pie Spice
1 box Yellow Cake Mix

Preheat oven to 350 F. Mix together the pumpkin and pumpkin pie spice. Add yellow cake mix and stir until combined. Beat on medium speed for 2 minutes. Scoop batter into a lined muffin pan or greased and floured bread pan. Bake at 350 F for 20 - 25 min. for muffins or 35 - 40 min. for mini loafs. After baking, let cool in pan for 5 - 10 minutes before transferring to a cooling rack.

Chocolate Chocolate Chip Muffins

1 - 15 oz can 100% Pure Pumpkin
1/4 cup milk
1/4 c applesauce (unsweetened)
1 box Dark Chocolate Fudge Cake Mix (or other chocolate cake mix)

Mix together the pumpkin, milk and applesauce. Add chocolate cake mix and stir until combined. Beat on medium speed for 2 minutes. Scoop bater into a lined muffin pan or greased and floured mini loaf pan. Bake at 350 F for 25 - 30 min. for muffins or 35 - 45 min. for mini loafs. After baking, let cool in pan for 5 - 10 minutes before transferring to a cooling rack.