Tuesday, November 1, 2011

Cheater Cheater Pumpkin Eater...

I love to bake.  I love every step of the process, but as of late I feel rushed in the kitchen because life with a toddler is busy.  My friends, you will not believe what I am about to write, but believe it as truth.  The following recipe starts with a box of white cake mix and is to die for.  I give you...Pumpkin Cranberry Muffins.

    • Box of White Cake Mix (pick your poison, I have used several brands and all turn out great, just make sure the box yields a 9x13 cake)
    • 3/4 cup + 2 T Pumpkin Puree
    • 1 + 1/2 cups Fresh Cranberries (it's the most wonderful time of the year...to buy a couple of extra bags of fresh cranberries and pop them in the freezer)
    • 1/4 cup Oil
    • 1/2 cup Water
    • 2 Eggs  (or if you are weird like me, and can't handle eggs in shells, 1/2 cup liquid eggs)
    • 1 tsp Pure Vanilla Extract
    • 1 tsp Pure Almond Extract
    • 1 tsp Cinnamon
    • 1/4 tsp Nutmeg (I buy whole nuts and keep them in the freezer and just grate off what I need with a fine grate Microplane)
Scoop into paper lined cupcake pan (I use an ice cream scoop) and top with the streusel

 Streusel Topping

1 + 1/2 T Soft Butter
1/4 cup Quick Oats
1/4 cup All-Purpose Flour
1/3 cup Light Brown Sugar (packed)
1/4 tsp Cinnamon
Pinch of Sea Salt

I use a mini food processor to mix the streusel , but a fork would work just fine. 

Streusel Ingredients
Streusel Pulsed

Crumble the Streusel on to the muffin batter
Bake at 350 degrees for 19 minutes. 

Cool on a wire rack.  Enjoy!


  1. This made me, who HATES baking, feel like I could make these muffins. Simple ingredients, pictures to compare with and fun directions. I am literally a horrible baker, my cookies turn into pancakes and my cakes are mushy, but these turned out delicious and perfect! You rock like an 80's hair band!

  2. Note to self... 1.5 T of butter not 1.5 sticks for the topping. Hot mess. HAAA. The muffin still turned out great and super easy.