Easy Pumpkin Muffins

These are super easy...and delicious. I got these from a MOPS cookbook. We even made them with a group of 20 preschoolers! (And surprisingly, everyone tried them. More surprisingly, all but a few LOVED them!) Such an easy, fun, fall treat.

1 Spice Cake box mix
1 can pumpkin
1 c chocolate chips

Disregard preparation instructions on cake mix box and ONLY add the can of pumpkin to the dry mix. (This was a perk for me, as I have mentioned before that we have an egg allergy in our family...)

Once cake mix and pumpkin are nicely blended together, stir in 1 c chocolate chips. (We used milk chocolate chips, but I think semi-sweet would be better, personally.)

Bake at 350 degrees for about 25 minutes.

Chunky Dried Apple and Cranberry (or Cherry) Muffins

2 cups flour
3/4 c brown sugar
1 Tbsp. baking powder
1 tsp cinnamon
1/2 tsp. salt
1 c milk
1/2 c oil
1 egg
1 c dried apples (chopped)
1/2 c dried cranberries (I used dried cherries)

Combine first 5 ingredients. Stir in milk, oil and egg until just moistened. Stir in apples and cranberries (or cherries). Spoon into muffin cups. Bake at 400 degrees for 18 to 24 minutes.

These were really good. The cherries added a nice tartness. This recipe was found on the back of my dried apples.

Blueberry Oat Muffins

These were really tasty, quick & easy, and low in fat/cholesterol free. (This recipe came from a Taste of Home cookbook)

1 1/4 c flour
1 c oats
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 egg whites (or 1 egg if you don't mind a little cholesterol)
1/2 c water
1/3 c oil
1 c blueberries (if using frozen, don't thaw)

TOPPING (I didn't add the topping)
2 tbls sugar
1/4 tsp cinnamon

In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined muffin cups. Combine sugar and cinnamon; sprinkle over muffins. Bake at 400 degrees for 18 to 22 minutes. Makes 1 dozen.

Chocolate Chip Banana Muffins

So, this morning when Ellie was figuring out what she wanted for breakfast, she insisted on banana bread. I assured her we didn't have any and she assured me that we did (we didn't). When she finally realized that I was right, she had another idea..."Let's just make some". Well, knowing how long bread takes to bake, I made these instead.

SOOOOO quick and easy. I have been making these since we first were married. Today, I made a few variations. Hope you like them.

2 c flour
1/4 c sugar
1 tbls baking powder
1/2 tsp salt
1 c milk (I used skim)
1 egg
1/3 c oil (I use Canola)
2 very ripe mashed bananas
chocolate chips (I use milk chocolate)

Mix flour, sugar, baking powder and salt into a medium bowl. Make a well in the center.

Pour milk, egg, oil, and banana into well. Mix batter until moistened. Do not overmix.

Spoon batter into 12 muffin cups (greased or lined with paper liners). Sprinkle a few chocolate chips on the top of each (we used it as a counting lesson and put like 5 or 6 on each).

Bake for 15 minutes at 400 degrees.

We enjoyed them warm with a little bit of "Move Over Butter" spread on them. So quick! From batter to tummy in less than 30 minutes.