Pumpkin Craisin Muffins

I made these muffins for breakfast one morning and since the recipe calls for a cake mix they are super easy and quick to make. Also I made them with craisins, which meant they were pretty healthy too. Paired up with some fruit and yogurt and the kids had a nice balanced breakfast. The kids really liked them too...and that is always nice to hear. I actually split the batter into two bowls and made half of it with craisins for breakfast and the other half with chocolate chips so the kids could have the ones with chocolate chips as a snack after school. Two birds killed with one stone! LOVE IT!

{{Pumpkin Muffins}}
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1 Box Spice Cake Mix

Small can of pumpkin puree

1/3 cup applesauce

1 egg

1 cup Craisins or Chocolate Chips (or add more or less to your taste and preference)

Mix all ingredients together and spoon batter into a greased or lined cupcake tin and bake at 350 degrees for about 10 minutes, or until done. Make 24 cupcakes.

Donut Breakfast Muffins

{{Glazed Doughnut Muffins}}

For the Muffins:

1. 1/4 cup butter
2. 1/4 cup vegetable oil
3. 1/2 cup granulated sugar
4. 1/3 cup brown sugar
5. 2 large eggs
6. 1 1/2 teaspoons baking powder
7. 1/4 teaspoon baking soda
8. 3/4 teaspoon ground nutmeg
9. 1 teaspoon cinnamon
10. 3/4 teaspoon salt
11. 1 teaspoon vanilla extract
12. 2 2/3 cups all-purpose flour
13. 1 cup milk

For the Glaze:

1. 3 tablespoons butter; melted
2. 1 cup confectioners’ sugar; sifted
3. 3/4 teaspoon vanilla
4. 2 tablespoons hot water

Directions:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Yields: 12 muffins

Note: Muffins will keep at room temperature for about a day.

**I made the muffins in a mini muffin tin as opposed to a full size, as stated in the recipe. This made about 48 small, yummy almost-bite sized muffins. We all liked the flavor of the muffins, but thought they were a bit dry. The kids were skeptical as I baked them, but they were all humbled when they tried them and actually enjoyed them. My son even said I should probably make them again. I had baked them for about 12 minutes and this might have over cooked them since they were so small. Next time we will try to cook them for less, and if that doesn't work, then I will probably add a little applesauce with the oil. That should add more moisture and flavor instead of adding oil. When I try them again I will update this post.