I thought long and hard about what to name these little guys.
For all intensive purposes, they look like muffins.
And more than a few people would be completely happy with just calling them that... and then calling it a day.
But when we take a step back and realize one of the main (and very few) ingredients in them is cake mix.... muffins just wasn't going to fly.
Cupcakes was definitely out. They're not iced, there is fruit in them, and they were gladly eaten for breakfast. Not that I would tell you there was anything wrong with finding reason to have a cupcake for breakfast either.
Which lead me to come up with some pretty awful alternatives, the least of which being Cupkins.
A part of me loves it and a part of me hates it.
But 100% of me adores these, regardless of what you call them.
They are absolute breeze to whip up and with a few simple ingredients and no added fat outside of dry cake mix, we can definitely call them healthy.
If you're still looking for a simple breakfast after the madness that was Thanksgiving cooking, consider these. Because really less time in the kitchen means more time with the people that matter, and it doesn't get much better than that.
If you celebrate Thanksgiving I hope your holiday was relaxing, special, and most of all filled with great food and people. Now bring on the holidays! Cheers!
Pumpkin Cranberry Cupkins
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Servings: 8-10 Cupkins
- 1/2 box Vanilla or Yellow Cake mix
- 7.5 oz pumpkin puree (not pumpkin pie filling)
- 1 egg white, beaten until frothy
- 1/2-3/4 cup fresh cranberries
- 2-3 Tbsp water (optional)
Preheat oven to 325 degrees F. Spray a muffin tin with baking spray (or line with paper cups). Stir together cake mix and pumpkin in a medium bowl. Add the water to loosen things up a bit if you'd like. Gently stir egg whites and cranberries into the mixture. Spoon into prepared muffin tin. Bake for 22-25 minutes or until centers spring back when lightly touched. Cool and enjoy.
Recipe adapted from: Bake at 350