I’ve seen these pumpkins all over Pinterest and even though I’m not a fan of making cake from a box instead of the good, old-fashioned way, I was too curious to pass these up.
Turns out they were delicious! Moist, light, and fluffy all at the same time.
1. 15oz can of pumpkin puree (not pumpkin pie filling)
2. 1 box of yellow cake mix (I used Betty Crocker yellow cake for one batch and Duncan Hines butter golden cake for the other batch and the Duncan Hines was tastier)
I decided to be a rebel and add a 3rd ingredient:
3. Chocolate chips! (I just tossed a few handfuls in)
All you have to do is mix ingredients 1 & 2 with a hand mixer at medium speed till thoroughly combined and fluffy. Then fold in ingredient #3 (which you could also substitute with nuts, dried cranberries or any other chip that suits your fancy).
Drop by the heaping spoonful into a muffin pan that is greased or filled with paper muffin cups. Be careful not to fill them too full. I eyeballed about 2/3 to 3/4 full.
Bake them according to the box (mine baked at 350 for 15 minutes and came out cooked through but indulgently moist) and enjoy!