Pumpkin Spice Mini Muffins – the easiest and yummiest, low-calorie (only 65) fall pumpkin recipe.
Don’t forget the cider though – it’s most definitely the secret ingredient you do not want to forget.
Ingredients
You only need a small handful of ingredients to make this incredibly easy recipe including:
- 1 Spice Cake Mix (I often use a Gluten-Free Mix for this)
- 1 Can Pure Pumpkin (Not pumpkin pie mix)
- 3/4 Cup Apple Cider
- 1 Handful Lily’s Baking Chips (Flavor of Choice – I usually use milk or dark chocolate)
Directions
FIRST, preheat oven to 350 degrees. Add spice cake mix to a medium bowl.
NEXT, add in 1 can of Pure Pumpkin. Add in the apple cider (DO NOT SKIP THIS STEP – the cider is the secret ingredient in this recipe)
THEN, mix all ingredients together well – use a mixer to get all the lumps out if you need to. lightly spray wells of mini muffin pan, fill each well with batter, almost to the top – I like to use a cookie scooper for this step.
FINALLY, sprinkle the tops of each with a few baking chips. Bake in the oven for about 22 minutes. Let cool for about 10 minutes and ENJOY!
Watch: How to Make
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