Sometimes it really is this easy.

Aside from the soda-pop cake, though, it’s usually not this easy in the world of egg-free baking. That’s why I eyed the recipe my mom had clipped from a magazine suspiciously.

Take a chocolate cake mix and add pumpkin. That’s it.

I don’t see how that possibly works, I said. There’s just not enough leavening.

She shrugged. “Would they print it if it didn’t work?”

Even though I’ve run across a slew of printed egg-free recipes that never worked for me, I gave up arguing and headed for the kitchen.

Much to my astonishment, it did work. I guess there’s just enough leavening in the cake mix for it to rise, as well as enough structure in the pumpkin to keep it that way.

The only complication I ran into is that it’s a little hard to mix. I blame that on wrists weakened by years of typing and cake decorating. It probably won’t be a problem for most people.

Egg-free brownie muffins

• 1 box of chocolate cake mix – I’m going to try it with a spice cake sometime, too.
• 1, 15 ounce can of pumpkin

Combine in a bowl and mix well. Beware: Clumps of cake mix will try to hide at the bottom of the bowl, so be sure to track it down.

Divide batter into a muffin pan. I treated mine with cooking spray and didn’t use papers. The muffins slid out easily. Bake for 20 minutes at 400 degrees.

Copyright 2010 Debra Legg. All rights reserved.

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