Pumpkin Mini Muffins

I know what you're thinking.......you've had your fill of pumpkin this year already, but I had to try to get this one in before you have moved on entirely. Do you remember when I made that Pumpkin Spice Crunch Cake? Well if you recall, or just cheat and go to the link :), I only used half of a box of spice cake mix because I only made one cake. I had been searching and searching for another recipe that would help me use up the other half when I stumbled across this recipe. The original does call for a whole box of spice cake mix and a 15 ounce can of pumpkin, but I found a 7 3/4 ounce can pumpkin and used the half of the mix I had left and made these little wonders! They stayed nice and moist until I ate the last one (about a week?) and had so much flavor! Another bonus, the website said it was 5 calories per muffin (I didn't do the calculations to see if it was correct)! That's right you read that correctly.......5 CALORIES!! Perfect for this time of year when we are all eating a ton of calories we shouldn't! If you need a fast treat or have leftover ingredients to use up, try these! You won't believe how good they taste!

Pumpkin Mini Muffins

Ingredients

Half a box of spice cake mix (you can do 1 whole box)

7 3/4 ounce can of pumpkin (15 ounce if using full box)

Preheat oven to 350 degrees. Prepare a baking sheet with a Silpat or aluminum foil.

Mix ingredients together. Using a cookie scoop, place on sheet an inch a part. Bake for 15 minutes. 

Pumpkin Spice Crunch Cake

If you haven't noticed from previous posts.......I just love fall! The weather is perfect and the colors of the leaves outside are absolutely gorgeous! Now I don't go over the top crazy with making or getting pumpkin everything, but I do like a taste here and there. I made this recipe, found here, because I hadn't seen my husband eat anything pumpkin and actually he wasn't even sure if he liked pumpkin so I thought this would be a good start. The verdict......he liked it enough to eat it. It wasn't a love, but I'll still take it! I thought it was really great and the spice cake helped dull the pumpkin flavor slightly. Plus, can you really go wrong with cream cheese frosting and toffee? So if you have picky pumpkin eaters, or are looking for a different pumpkin recipe, try this one out! Enjoy!

Pumpkin Spice Crunch Cake
(for 2 9x13 pans)

Ingredients

29 ounce can pumpkin, unsweetened 
1 box spice cake mix (plus ingredients indicated on box)
8 ounce bag of toffee bits
1 container cream cheese frosting

*If you want to make one cake simply use half of what is stated. Everything is easy to half, except when it came to my cake mix, it indicated to use 3 eggs. I halved it and used only 1 egg and it turned out just fine.

Preheat oven to 350 degrees. Spray 1 or 2 (depending on how many cakes you want to make) pans with spray. 

*See note above if making one cake. Mix the cake batter according to box directions. Add the toffee bits, reserving about 1/4 cup for the topping. Add the pumpkin and combine. 

Pour the mixture into your pan(s) about 1/2 to 3/4 full. Bake for about 45 minutes or until a cake tester comes out clean. 

Let them cool. Frost with the cream cheese frosting and sprinkle with reserved toffee bits.