It is rare that I post a recipe I have not yet made or tasted, but these just sounded good. A friend here in Amarillo got the recipe from her daughter-in-law in Houston. She said these are really good with just a enough bite to makes your tongue tingle and taste kinda like it was made with red hots! I can't wait to make this and I want to make a second batch using gingerbread instead of white cake mix.
Mini Muffin pans
1 can (15oz) solid pumpkin
1 Box white cake mix
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp cayenne pepper
powdered sugar
1. Heat oven to 350F. spray muffin tins with no-stick cooking spray and set aside.
2. Combine pumpkin, cake mix, cinnamon, ginger, cayenne pepper in mixing bowl. Beat with electric mixer on medium speed for 2 minutes.
3. Spoon 1 1/2 tablespoons of muffin batter into each cup. Bake on center rack for 15 min. Dust with powdered sugar if desired.
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