I like to think that I can do wifely things. But baking….. Yeaaaaaah I’m still working on that. I can follow a recipe but let’s be real, I’m not THAT great at following directions.
(Ladies like to do things their way am I right?!)
So usually, me making a new recipe is the result I get in mixing a bunch of shit together and praying that it resembles something edible.
Is it too early for pumpkin? I think not! If you’re like me, you’re weirdly anticipating the arrival of Fall… and everything that comes with it. AKA Pumpkin Spice ERRRTHING. Candles, lattes, and muffins.
And really effing easy ones.
These are 2, yes TWO, ingredients. But no one has to know that right?! (Unless your reading this post…)
But really, these Pumpkin Muffins are super easy to make, moist, and they aren’t THAT bad for you. Plus they’re quick!
So what are these ingredients you ask? Ok ok…
1 can of Pumpkin Puree (I always use Libby’s. It’s seriously the best one)
1 box of Yellow Cake Mix (or Spice Cake Mix if you’re THAT crazy about Pumpkin Spice)
And then just mix them together in a bowl. I won’t lie, the mixing part takes a hot minute before it starts to resemble a batter but I promise it’s worth it. Add some water if you don’t like how thick the batter is but I promise, you don’t need to!
Divide them into muffin pans (I like the jumbo ones) and pop those suckers into a 350 F preheated oven and bake them for about 18-20 minutes. Keep an eye on them though and check them with a toothpick to make sure they’re done! BAM, easy!
P.S. These are AMAZING with some powered sugar on top. Not the healthiest, but life is about balance right?!
Want to be healthy? Alright alright. We can go down that road too..
My husband likes to eat muffins, although he won’t admit it. He’s been begging for protein muffins and every recipe I make, they either look super ugly and not yummy, or they’re just not yummy. But this, this recipe is the shiz.
Plus, you don’t even need a bowl so the recipe isn’t as messy as my life is.. oops, did I say that out loud?
Behold… Blueberry Protein Muffins!
These have more ingredients, but the fact that I can just use a blender to mix them together makes up for that.
So what do you need?
3/4 cup oats
1/2 cup low fat greek yogurt (plain)
1/2 cup Stevia (I never knew about this stuff until I was in the grocery store and was like whaaaaaat is dis?)
1 tsp baking powder
1 tsp baking soda
5 egg whites
2-3 scoops vanilla protein powder
1/2 FRESH blueberries (not frozen, let’s not be that lazy eh?)
First, preheat your oven to 350 F.
Then literally throw everything BUT the blueberries in a blender and mix it. Maybe don’t throw it, but just get it in there and blend it until it’s as smooth as my husbands pick up lines when he was trying to get my attention many years ago. (Hmm ok not a good analogy since they weren’t that smooth…)
Then once it’s all blended, pour them into a greased or lined muffin pan.
Then evenly distribute your fresh (& washed) blueberries into each of the tins. Don’t be shy here, the more blueberries the yummier it tastes. Is yummier a word?
Anyways. Bake those for about 16-18 minutes. Don’t forget about these cause they do bake pretty quick, so keep an eye on them.
Make sure you let them cook for at least 30 minutes before you take them out of the pan so that they have time to set.