Last year I started making a recipe I found on Pinterest….take one box of cake mix and one can of pumpkin, mix, bake in muffin tins. I loved than recipe but added 3/4 cup of water too.
So after making that recipe A TON, I asked myself, if this works for pumpkin, why not other foods that have that consistency?
We receive a weekly produce box and usually end up with extra sweet potatoes and squash(spaghetti and acorn). We can only eat these things so many times before I’m just D-O-N-E with them. However they are so healthy for you. That’s when I decided that when we would get those items, I would cook them, and then store them in our freezer in quart glass jars.
One day, I was craving the pumpkin Devils Food cake muffins, and didn’t have any pumpkin, but I did have sweet potato…so I tried that. It turned out amazing!!!!!
I get out my mixer, pour one box of cake mix(ANY TYPE, like spice cake or devils food cake, etc), one can of pumpkin or the equivalent of acorn squash, or spaghetti squash, or sweet potato, etc. I also add 3/4 cup of water to help with consistency. I feel it’s too dry without it. The picture below is what the batter looks like when starting to mix without water.
After mixing, pour into greased muffin tins and bake. I bake at 350 for 25 minutes.
When they are done, a toothpick will come out mostly clean. You don’t have to worry too much as there is no egg;-)
Remove muffins from tin and set to cool for 3 minutes.
***HERE IS THE TRICK: while still warm, but not hot, put in a sealed container. It will cause the steam to form condensation(make it wet)in the container. This will make the muffins super crazy moist. After an hour or so, I’ll take a paper towel and wipe the extra condensation away and then store them in the fridge.
My kids LOVE LOVE LOVE these!!! I love that they get these great nutrients from the sweet potato (or whatever ingredient I use).
These are so easy, so inexpensive and a so wonderful to get kids to eat something that might not normally eat:-)
Remember…They Will Love Your Effort<3