1 Head of Cauliflower
1 Box of yellow cake mix (vanilla bean cake mix would be yummy too!)
2 Teaspoons Pumpkin Pie Spice
1 1/2 cup of Sugar divided
3/4 cup of Canned Pumpkin
4 Large Fresh Eggs
1/2 cup of Canola Oil
1 Cup White Chocolate Chips
1/2 cup Melissa's Dried Cranberries
1/2 cup Melissa's Dried Blueberries
1 cup Water
1 9 oz. Jar of Cranberry Apple Butter (You can use any kind of yummy fruit gourmet butter you can find! Pumpkin Butter works well too!!!)
For a hearty treat this holiday season, make Melissa’s Holiday Cauliflower and Pumpkin Pie Spice Muffins! This simple recipe not only has Melissa’s delicious Dried Cranberries and Blueberries, but it is even made with a simple store bought cake mix! Easy to make and easy to keep, these muffins are the perfect holiday treat from Thanksgiving all the way through the New Year.
Pre-heat oven to 350 degrees, line muffin pans with paper cupcake liners.
Cut cauliflower into small florets. Rinse, and microwave in plastic baggie for 15 minutes or until fork tender.
In bowl of electric mixer, or a big bowl if you are using a handheld mixer, sift together Cake Mix, Pumpkin Pie Spice, & 1/2 cup of sugar. (All of your dry ingredients!)
Add in canned pumpkin. Mix on low speed until dough-like batter forms; about 2-3 minutes. Don't forget to scrape down the bowl sides!
In a separate bowl, add eggs, check for shells, then add the canola oil; blend.
Slowly add egg oil mixture to pumpkin batter with electric mixer. Mix at medium speed for 1 minute. Scrape down bowl sides and continue mixing at medium speed for another 2-3 minutes, or until batter is combined.
Fold in cauliflower.
Fold in Melissa's Dried Cranberries, Melissa's Dried Blueberries, and white chocolate chips.
Fill muffin cups 3/4 full. (I like to use an ice cream scooper for even muffins.) Bake for 20 minutes or until inserted toothpick comes out clean.
Meanwhile, in a small saucepan, bring water to a boil, and add remaining sugar and gourmet butter to make a simple syrup. Don't stir! Once mix starts to boil, remove from heat and let sit for 10 minutes. Right before the muffins come out of oven, give the syrup a quick stir!
Remove muffins from the oven and brush simple syrup over the hot muffin tops.
Let cool, and ENJOY!
Refrigerate leftover syrup in an airtight container to use later… Just think, you can put it on top of pancakes, waffles, French toast, and even reheat it and serve on top of ice cream. Yum!