Believe it or not even with the hot temperatures fall is right around the corner! I always find myself dreaming about the cool crisp air, the sound of leaves crunching under foot, and the smell of fall about this time every year. School is back in session and the schedule is starting to form. I’m canning the last of the summer produce and preparing for the winter ahead. Kinda like a squirrel hiding nuts so it can have a memory of something not bitter cold with the taste of something fresh. haha
I had to cave in and make my first batch of pumpkin something a few weeks ago. You know the temptation to cheat and try and encourage fall to come a little faster by making something fallish!
Here is the recipe that I made…
Cranberry & Pumpkin Carrot Cake Muffins
Ingredients: There is only 3…Yes it really is that easy!!!
1 Boxed Carrot Cake Mix
1 sm can of 100% pumpkin
1 6oz pkg of dried cranberries
Preheat oven to 375 degrees. Prepare muffin tin by spraying lightly with non-stick spray or use muffin liners.
Mix all ingredients in large bowl until well combined.
Scoop into muffin tins until about 3/4 full. Smooth tops.
Bake for 14-16 minutes or until baked through. Cool on wire rack before removing from tin.