Pump Up Your Cup...cake, that is.

If you could taste what I'm tasting right now, you would be a happy, happy panda. These are seriously yumeroo.

I came across this on a blog somewhere last week and now I can't find it (even though I could have SWORN I saved it in my favorites), so I sort of had to wing the details. Luckily, it's so simple, there was little opportunity for disaster. I still made a pretty good sized mess. So here it is: A pumpkin cuppy recipe.

Ingredients: (get ready, the list is long)

• yellow cake mix (1 box)
• pumpkin goo (1 15oz can)

Procedure:
Pour the goo in a bowl.  Add the mix.  Pour into cupcake pan.  Bake at 350ish for 20ish min. Tada.
30 minutes after you crack open the can of goo, you should be chowing on pumpkin delight.

I know you're saying to yourself "WOAAAAAH!  Slow down!  That was intense!"

Since I can pretty much guarantee that you're going to try and complicate matters, allow me to elaborate on what is not required:

-Do not add the eggs, oil, or whatever else they tell you to on the box.  Unnecessary.
-Do not buy pumpkin crap.  You want pumpkin goo.  The ingredients list should look like this: "Pumpkin."
-If you want to use cupcake paper, you'll have cupcakes.  If not, they look like little cornbread muffins.  I did half with, half without.  Powdered sugar is nice on top. (Warning:  it's super messy and presents a choking hazard if you're trying to take a big whif before biting in.)
-Would this be delicious with spice cake or other mix?  OF COURSE IT WOULD!  I just wanted in and out of the grocery as quick as you please, so I nabbed the plain-ole yellow and bolted.

These muffin/cupcake things are seriously delish.  The best part is that you can lick the bowl risk-free (no raw eggs)!  I am so pleased with myself that I see this becoming a regular feature in my kitchen AND you family members will be seeing this number at Christmas.  Prepare your tastebuds now!

Linked up on: Muffin Monday,