TWO INGREDIENT PUMPKIN MUFFINS
Delectably moist pumpkin muffins made with only two ingredients? YES! So easy, you’ll make them again and again.
Ingredients
- 1 15 to 16 ounce box cake mix standard size
- 1 15 ounce can pumpkin puree not pumpkin pie mix
Instructions
- Preheat your oven to 350° degrees.
- In a mixing bowl, using a hand mixer, blend your dry cake mix with the pumpkin The batter will be stiff. If your mixer is complaining, you can add a few tablespoons of milk or water to moisten the batter, but it really doesn’t need it.
- Use cooking spray or place cupcake liners in a regular muffin tin and spoon the batter into the wells. This makes 18 to 24 muffins depending how you divide the batter. Fill the wells about ¾ full as they don’t rise very much.
- Bake for 18 to 22 minutes. Your kitchen will smell heavenly.
- They’re done when a tooth pick inserted into the muffin comes out clean. Dust with powdered sugar or drizzle with powdered sugar glaze if they last long enough to top. Enjoy!
Notes
What kind of cake mix? You can use different cake mixes to vary the flavor.
Spice cake mix is out-of-this-world good and the usual companion. Carrot cake mix is divine made with pumpkin, and butter pecan mix is amazing. Chocolate is wonderful with pumpkin.
If you use white or yellow cake, you might want to add a generous teaspoon of pumpkin pie spice because we love “fall” spices.
Using the muffin mixture above you can also make mini muffins; just bake for 10 to 12 minutes, test for doneness with a tooth pick.
To make cookies; use an ice cream scoop for consistent size and place on baking sheet to make cake-like cookies. Bake 8 to 10 minutes depending on size. These make great whoopee pies.
To make a loaf cake; bake for 50 minutes.
These muffins freeze beautifully stored in an airtight container or a zip-top bag and can be made with gluten free cake mix, too.
Tried this recipe?Let us know how it was!