No way! A Two Ingredient Dessert? You may have seen this recipe circulating on the web. I saw it on so many sites and blogs so that I cannot attribute it to one author or cook. I didn't think I would make it, so didn't bookmark any site. Some people rave over it and some say it's tasty. Well, I made it and want to share my results.
I have to admit that I never eat Pumpkin Pie or any pumpkin. Nor coconut, but that's another story. Anyway, back to the recipe. Buy 1 Spice Cake Mix and 1 Can 15 oz size of Puree Pumpkin, just Pumpkin not the pie mixture although that might work, didn't try it, if you do, please share. If you are very frugal, this does not fit the profile as the pumpkin was almost $2.00 per can.
Okay, I always improvise so I added Nutmeg, Cinnamon, and Ginger plus Raisins and Sliced Almonds. A sprinkle of Confectioner's Sugar, too.
I soaked the raisins to rehydrate them, about 20 minutes in hot water, then drain the water. Add the spices if you wish to the dry cake mix and blend, Add the Pumpkin and stir until well blended. The batter is very stiff and not pourable, Add raisins and blend. Spoon into paper liners, add almonds or walnuts, this will make about 18 muffins/cupcakes when filled to nearly the top of the liner. These cakes rise very little, fill the liners to at least 3/4 full and smooth out the top with the back of your spoon or your finger. Bake at 350 F for about 22 minutes depending on the accuracy of your oven.
I made 12 regular size and 12 mini size. Two missing- I ate to taste test. lol Pumpkin will not kill, I survived to write this post.
The Verdict: these are really moist, almost sodden. They were better after two days in the fridge, which kind of firmed them up. If I made them again, I would use half a can of pumpkin and add a little liquid if needed or use two cake mixes.
(This post was automatically published while I'm off the computer due to vertigo. Hoping to be back soon to visit your blogs.)