Thursday, July 8, 2010

Food Storage Meals and Menu Planning - Breakfast: Pumpkin Muffins!

Today's Breakfast Menu: Pumpkin Chocolate Chip Muffins
This was supposed to be posted last Saturday . . .
Just catching up!
Here's the Recipe:
1 box Spice or Carrot Cake Mix
1 (15 oz) can Libby’s 100% Pure Pumpkin
3 large Egg Whites
1/3 cup Water
2/3 cup Milk Chocolate Chips or Cinnamon Chips
Preheat oven to 350 degrees.
Grease or line 24 muffin cups.
Combine cake mix, pumpkin , egg and water until moistened.
 Beat for 2 minutes.
Stir in chocolate chips and spoon into muffin cups (2/3 full).
The batter will be thick, Use a large cookie scoop to fill muffin tins or cups.
Bake for 18 to 22 minutes.
Cool in pan for 10 minutes then remove to cool completely.
Here's the PDF:
These are really moist and super good!


Stephanie said...

I cannot find canned pumpkin any where- do you know where I can find some?

Tricia Smith said...

I usually find mine on the top row in the baking isle. Ask the store clerk just to make sure that's where they store it.
Any canned pumpkin will work as long as it's 100% pumpkin!
Hope that helps.
I usually buy my pumpkin by the case in the fall, but it is available all season.