Wednesday, November 23, 2011

2 Ingredient Pumpkin Muffins/Cake/Cookies

I first heard about this recipe from my friend Jess at A Few of My Favorite Things. When I went to find the recipe on Pinterest I found so many different pins on it that it was hard to choose. It's a little healthier than your average cake because you don't use oil or eggs, and it's so incredibly easy! Not to mention super yummy! These are the two blogs that I used.

The Big Red Kitchen:

Two Ingredients Pumpkin Cake with Apple Cider Glaze

You heard me. Two ingredients. Count them. One. Two. When my friend Bobby told me about this cake and that I would loooove it, I had to try it right away. It starts out with a cake mix *gasp* beat with a can of pumpkin filling. That's it. The batter color was beautiful and since it had no raw eggs I got to taste that thick and creamy batter without fear. Delish. Bobby said that I could use any cake mix I wanted and that chocolate was delicious. I still needed to bake this up before I could say for sure that it would be a success. I have done all those fat free cakes in the past with apple sauce in place of oil and had to swallow tough and gummy cakes, pretending (hoping) each bite improved. When I removed this cake from the oven I was pleased with the beautiful color and texture. After it cooled I wanted a nice glaze, something with spunk. I thought to make up a glaze with apple cider to enhance the pumpkin flavor. The cider glaze was over the top good and I will make it again for other Fall-time cakes. After dinner last night, I served this cake and it was a hit with my family. It had the texture of a sponge cake and was not chewy at all. The taste was nice and I could not really distinguish a distinct pumpkin flavor but a nice flavor all the same. If you are in a hurry and need a quick, pretty, and tasty cake, try this one.


Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.

Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.


Thanks Bobby!

UPDATE- Read through the comments and see how others are making this cake. Carol made hers into soft cookies! Cathy from Noble Pig loved this cake too!

Update 9/28/11- Just made these the other day baked up in 8 (8 ounce) wide-mouth mason jars for my kids' lunchboxes. Under baked them a few minutes so they would be a bit puddingy and kept it really simple by sprinkling them with powdered sugar. They loved these!

Sweet Verbena:
Back to school means cooking for myself again. I've been pinning all kinds of recipes to my "yum" board in preparation. This one was first on my list.

This lovely recipe is from the Big Red Kitchen.

source
There's only two ingredients. That's right, just the cake mix and the pumpkin (15 oz.). No oil, no eggs, no water, nothing else. The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor.


It felt kind of strange not to add any liquids to the mix but it came together nicely into a thick batter.

Bake at 350 degrees for 20-25 minutes.











Add a dusting of powdered sugar, or better yet some homemade cream cheese frosting for added awesomeness.


Yum!



*Update*

Made these with chocolate mix too. Read about how they turned out and other ways to alter this recipe here.



There are so many different variations that I heard about!
You can make a cake, muffins, or cookies.
And you can use pretty much any cake mix you've got in your pantry. I used yellow and french vanilla and they turned out great, next time I might try spice cake or devils food, or maybe a sugar free one!
You can add different spices.
And you can top it with everything from cream cheese frosting to powdered sugar to the delicious apple cider glaze the Big Red Kitchen suggests, to nothing at all.
I even read a comment that you can use a can of diet soda instead of a can of pumpkin.

Either way, if you're looking for a crowd pleaser that's super simple and super awesome this is it! Happy Thanksgiving everyone!

4 comments:

  1. these are the best. i make them as cookies with chocolate chips. and if i'm feeling really indulgent i smother them in cream cheese frosting. yumm-o.

    ReplyDelete
  2. I made these with a spice cake instead of yellow and they were really yummy!

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  3. Jewels, I ALWAYS feel really indulgent :) Sarah, I made them yesterday with a spice cake and they were awesome. Love it.

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