Yields:
18-22 muffins
Chef notes
This recipe is based off of Rochelle's favorite muffin from Starbucks.
Ingredients
- 1 can (15 ounces) pumpkin puree
- 1 box spice cake mix (Try using Betty Crocker's Super Moist)
- 1 cup apples, peeled and shredded (about 3 small firm and tart)
- brown sugar and cinnamon cream cheese
Preparation
Preheat oven to 350 degrees.
To a mixing bowl add can of pumpkin puree. Whip it to make it light and airy. Fold in the shredded apples and then the cake mix.
Place paper liners in muffin tins and then fill each liner with batter. Smooth the top of each muffin with a wet spoon; the batter is quite thick. Scoop out a place in the center of each muffin, and drop in one teaspoon of cream cheese per muffin.
Bake between 18 to 22 muffins, checking them to ensure they're done.
