Jenny’s Pumpkin Muffins

Haven’t written for a while — amazing how working fulltime absorbs the hours and focus of one’s life. This morning, Peter suggested I be sure and do something for myself, as I expect the afternoon to be stressful… so I decided to share a favorite new recipe from my neighbor Jenny.

These muffins are something quick and easy if you want to impress your friends and warm up their tummies! It’s become my “go to” item over the last couple months, for when I want to whip up something for an early-morning meeting or feel the need for comfort food that’s not as caloric as macaroni or brownies.

Enjoy!

Jenny’s pumpkin muffins

Spice cake mix
1 small can (15 oz. size)  pumpkin
A little vanilla (I use about a teaspoon)
1/2 cup water
1 cup chocolate chips (optional)

Mix the first four ingredients together well; the pumpkin will lose its briliant orange and become a more mellow color when well blended with the cake mix. Fold in the chocolate chips; the batter will be smooth and creamy but on the thick side. You can fill the muffin cups fairly full.

Bake at 350 degrees for 18-22 minutes. I have always had enough batter for 12 regular-size muffins and a small Pyrex bowl.

I’ve seen similar recipes online that don’t add the water; we may need the extra moister for our high altitude, I’m not sure. You could also start with a yellow cake mix and add spices — but golly, that makes it more work 🙂