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Do the Can Can & Pumpkin Spice Muffins

Posted by , January 17th, 2011
PATSY-Pumpkin-Spice-Thumbnail

Every year around this time, we hear the familiar tune that goes with the classic Can Can Sale. It requires a bit of strategic planning though if you are not one for big crowds while shopping. My usual trip to ShopRite is in the morning on the weekend, however, when the sale just begins this can be a bad time to shop, since everyone thinks they have to go the first day of the sale.

Thankfully, ShopRite keeps the items on sale well-stocked throughout the sale period and you can go at other times and take your time to look for those items that you really need in your pantry. This time of year, I tend to pick up pantry staples that I’ll use throughout the colder months such as the three different types of beans I add to my chili — pinto, canellini and kidney. I also like to pick up cans of chicken broth for various uses between adding flavor to different weeknight meals to a quick and easy chicken noodle soup.

ShopRite was nice enough to send me a large assortment of canned goods that are featured products during the sale to cook with and sample. Of course, this time of year I don’t always think of making pumpkin pie so when I saw the large can of pumpkin I was a bit stumped on how to use it. Then, I remembered a recipe I’ve heard about from friends and from a local Weight Watchers leader that uses pumpkin and a spice cake mix.

This is something you can make so easily with products that you can keep in your pantry. The muffins turn out so moist and flavorful, such a wonderful surprise for something so easy to make. You can even make a batch of these muffins and freeze them for a quick and easy breakfast or snack later in the month. Just pull out of the freezer the night before and reheat in a toaster oven or in the microwave for a few seconds.

Pumpkin Spice Muffins

Ingredients
15 ounces ShopRite Pumpkin
1 box Spice Cake Mix
1/4 cup water

Directions

Preheat oven to 350 degrees. Add paper muffin liners to a muffin tin and set aside.

Mix all ingredients together in large bowl. Once thoroughly mixed, spoon into muffin liners – about 3/4 full. Bake for 25 minutes. Allow to cool slightly before taking your first bite!

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received ShopRite Canned Pumpkin from ShopRite for free.





Leave a Reply

4 Responses

  1. Christina January 30, 2011

    Sounds so good, yet so easy! I will have to try this! Thanks for the idea!

  2. Lisa S January 30, 2011

    Patsy, these sound great, easy and look very moist. Thanks for sharing. I’ll have to look for a ShopRite when we move back to the states in May.

  3. Sandie {A Bloggable Life} February 3, 2011

    This recipe is deceptively yummy—it’s so easy, you’d never imagine how good it really is! Great use of canned pumpkin, Patsy!

  4. Rose September 20, 2011

    Did you add the ingredients required by the box mix or just the water?

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