So it has been a really long time since I’ve posted anything here, but we tried this recipe out tonight and it was SO good and SO easy that I wanted to share. It got two big thumbs up from the kids!
1 box spice cake mix
1 can pure pumpkin
1/2 bag mini chocolate chips (12 oz. bag)
In a medium size bowl, stir spice cake mix and can of pumpkin together until well mixed. If it is too thick to mix well, you can add just a little splash of milk to help, but it should stay pretty thick. Dump in about half a bag of mini chocolate chips and stir in (half a bag really is enough). Scoop into spoon-size balls onto cookie sheet and bake at 350 degrees for about 10 minutes.
You can also easily make these into muffins, just bake a little bit longer.
Pumpkin Cranberry Bread
I picked this recipe up years ago, made it once and then forgot about it for a while. Just after Halloween this year I decided I wanted to make a batch and I’ve made it three times since then. It disappears nearly as fast as I can get it baked! I’ve made a couple of slight revisions to the recipe, but the original came from Libby’s.
2 1/4 cups all-purpose flour
1 Tbsp pumpkin pie spice
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 cups sugar
1 3/4 cups (15 oz can) pure pumpkin
1/2 cup vegetable oil
1 cup fresh, frozen, or dried cranberries
Combine flour, pumpkin pie spice, baking powder, and salt in large bowl. Combine eggs, sugar, pumpkin, vanilla extract, and oil in small mixer bowl and beat until just blended. Add pumpkin mixture to flour mixture and stir until just moistened. Spoon batter into two greased and floured 9×5 inch loaf pans.
Preheat oven to 350. Bake for 55-60 minutes (I find it takes a little less time) or until wooden pick inserted in center comes out clean. Cool in pans for 5-10 minutes. Remove to wire rack to cool completely.
I like to make this in a mini loaf pan (like a cupcake pan but loaf-shaped). Make recipe as above, then spoon into greased mini loaf pans. Bake at 350 for about 15 minutes. Makes about 3 dozen.