Hearty Tomato Basil Soup

Fall Pumpkin Muffins 

Hello blog friends!

Now that I have taken some time off to spend with Baby W (his due date is coming quickly- Oct. 22!) I am officially going to take over some of the blogging.  Tom has made a great start to this food blog, and we're excited to keep sharing the good eatin' that we do here at the Willoughby house.

I recently had my sister over to spend the night and decided to make some pumpkin muffins for breakfast (Jen is a HUGE pumpkin fan, and what better time to make something pumpkin than now!).  So, I decided I'd go online and look up easy pumpkin muffin recipes.  And let me just express how easy they were!  Two ingredients and 3 spices.  I don't think it could get simpler than that!  Because of the quantity of ingredients, it happens to be on the healthier side of muffins, too.  No eggs or oil were added!  So here's the recipe.  I modified it just a bit by putting cupcake liners in the muffin tin.  Enjoy the beginning of fall with such an easy recipe!  (Oh, and for those of you who like your caffeine, it goes great with a cup of hot coffee!)

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.