As the end of this pregnancy looms, and I feel my energy waning, I feel the need to prepare. See, the kids still have school/camp/activities even after this baby is born. Heck, life goes on, amiright? In addition to the fact that G has brought up his concern that our kids are stuck in a breakfast rut (all they eat are blueberry frozen waffles–so healthy–and PopTarts *covers eyes in shame*), I’ve been looking for easy, tasty breakfasts that can be tossed together and saved for an extra day or two. Bonus points if they’re somewhat healthy and nut-free!
So, I took to searching for these mythical recipes. I started on Pinterest (of course) to find muffins that would use up my insane stash of oats. Found a few tasty looking pictures, but goodness, the list of ingredients made it look so involved, and I just do not have energy for being so involved in a breakfast recipe. So, I kept searching. And searching. It’s taken days, and I’m not entirely convinced that I’m done with stockpiling recipes for the boys’ breakfast, but for now, I’ve found the easiest recipe ever. And, it’s relatively healthy. AND it’s nut-free, so the boys can take it to school! A total win in my book!
Plus, it’s only two-and-a-half ingredients! And took 25 minutes, start to finish.
These muffins are made with, get this, a box of cake mix and a can of pumpkin purée! You can add nuts or chocolate chips, or whatever else, in if you want (that’s the half ingredient), but they’re pretty damn tasty on their own.
The original recipe called for chocolate cake mix, but I used funfetti mix because it was the only box I had on hand. (I assume the chocolate mix is to hide the pumpkin-orange color, which was a concern to me… I even considered adding food coloring to trick my boys. In the end, the I left it and the boys didn’t mind.)
Without further ado, here’s the recipe. (Forgive the lack of pictures. The boys scarfed them all down immediately! I plan to make these again, and again, and again, and pinky-promise to take pictures.)
- 15 oz can of pumpkin purée (usually in the pie filling aisle)
- Box of cake mix (whichever flavor you want)
- Tasty additions (chocolate chips, nuts, raisins, etc)
- Preheat oven to 400.
- Mix pumpkin purée and cake mix. Add in additions.
- Scoop into lined/greased muffin tins. (I got 18 muffins.)
- Bake for about 20 minutes, or until toothpick comes out clean.