Thanks to my friend K, I no longer feel like I have to bake everything from scratch to have delicious homemade goodies.
She’s a big fan of Sandra Lee’s “semi-homemade” style of cooking – smart and simple! – and I’ve been following her lead in adding the convenience of prepared foods to my recipes.
What I wanted: moist pumpkin muffins with lots of spice. There are plenty of pumpkin muffin recipes on the ‘net and in my cookbook collection – how to choose?
The best pumpkin snack bars I’ve ever made came from a recipe I found on a food-service-size can of Libby’s pumpkin (128 servings!), so I decided to check out the Libby’s website to see what they had to offer the home cook.
Found it! A recipe for super easy, customizable, pumpkin spice muffins that started with a spice cake mix.
Tweaks: Two whole eggs instead of the three egg whites called for; sweetened dried cranberries from the bulk bin instead of raisins. Yum!