The Perfect Fall Muffins
This muffin recipe is incredibly simple, fast, and delicious. These perfect fall muffins come out moist and they are great for a warm breakfast on the go or as a simple dessert. They are easy to jazz up by adding a sprinkle of cinnamon sugar on top, or add walnuts to the mix to make them even more delicious. You could even add a dollop of Cool Whip before the cinnamon sugar and drizzle with honey.
I used Bruce’s Yams for the sweet potatoes in syrup, but any brand will do. You can drain the can a little if there is a lot of liquid on top, but definitely save a little of that sweet juice for your muffin mix. Don’t worry if you can’t find spice cake mix; carrot cake is a good substitute that I will try the next time around for comparison.
If you are looking to try a new recipe that won’t take up much of your time, this is the one. Anyone can make this easy recipe. I recommend eating these muffins as soon as you can – they are best served warm. Enjoy these tiny tastes of the fall season that has come so quickly upon us!
Fall Muffins
Ingredients
- 1 can 15 oz. sweet potatoes in syrup
- 1 box spice cake mix
- 1 oz. sour cream
- cinnamon sugar optional for topping
- whipped cream optional for topping
- walnuts optional mix-in
Instructions
- Preheat your oven to 350 degrees.
- Drain most of the juice from the can of sweet potatoes.
- Mix the sweet potatoes, dry spice cake mix, and sour cream together in a bowl until smooth (and optional walnuts).
- Spoon the mixture into muffin pan (filled with cups or buttered up).
- Bake for 12 to 15 minutes.
- Sprinkle with cinnamon sugar and enjoy!
Remember, calories don’t count when eating these delicious muffins!
