Makes 12 jumbo muffins, 24 regular muffinsor 1 bundt cake
1 (18.5-oz.) box spice cake mix
1 (15-oz.) can pumpkin
1 (8-oz.) package of cream cheese, softened
3 large eggs
1/3 c. orange juice
1 t. cinnamon
1/4 c. vegetable oil (not necessary)
1/4 c. brown sugar, packed
Coarse raw sugar, to dust tops of batter
Preheat oven to 350 degrees. Line muffin tins with paper liners, or coat a Bundt pan with cooking spray and dust with coarse sugar (do not dust muffin liners). Set aside.
In a large bowl, combine spice cake mix, pumpkin, cream cheese, eggs, orange juice, cinnamon, vegetable oil, and brown sugar; beat until smooth. Fill muffin cups about 2/3 full with batter, or pour batter into prepared Bundt pan.
For the muffins: Sprinkle tops of each muffin with coarse raw sugar. Bake the jumbo muffins 20 minutes, regular muffins 15 minutes. Let muffins cool on a wire rack for 10 minutes, then invert onto a wire rack to finish cooling.
For the cake; Bake Bundt cake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling.
(Michele Culton, in The Kansas City Star, 11/19/03)
She's thankful for:"precious family members who choose to love God, and love pumpkin."