‘Two Ingredient’ Pumpkin Muffins

It is that time of year…  Moni will be adding pumpkin in what will feels like “everything,” so get ready.  I got this idea from my Cousin-in-Law, Katie.  I have done this idea before with great success, remember my Peanut Butter, Pumpkin, Fudge Brownies (using brownie mix) and my Crunchy Cereal Fudge Cookies? Same idea here but this is just slightly different. Check it out.
Pumpkin Muffins – only 2 ingredients. That’s right, just the cake mix and the pumpkin. No oil, no eggs, no water, nothing else needed (unless you want to, I add pumpkin spice and vanilla.) The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor. If you like this you will also enjoy my Pumpkin Protein Bars, soooo good and good for you too.
I add a few extra ingredients such as vanilla extract and pumpkin spice seasoning just to spice it up a bit more and viola! Done.  I love the topping ideas too, check them out below. I like mine with whipped cream and a dash of cocoa or cinnamon too. Enjoy~
Check out all my other Pumpkin Recipes, all Moni Muffin Recipes, and also all My FALL Recipes too.

Ingredients

  • 1 15 oz Can of Pumpkin
  • 1 Box of Natural Spice Cake Mix or Yellow Cake, (no preservatives try Whole Foods)
  • 1 tsp pure vanilla extract
  • 1 tbs pumpkin spice
  • (I top mine with whipped cream and a dash of cocoa and/or cinnamon)

TOPPING IDEAS

  • cream cheese frosting
  • whipped cream
  • vanilla ice cream
  • sprinkles of powdered sugar, or cocoa powder, or cinnamon

Directions

  1. Preheat oven to 350 F.
  2. Mix all ingredients in a med bowl and put into muffin tins (or  paper cups).
  3. Bake for 20-25 minutes at 350 degrees (until tooth pick comes out clean.) Enjoy!

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Comments

  1. says

    More pumpkin, please! Trying your protein bars is on my list of things to make. I’m more of a savory vs. sweet girl, but I’m down to try a little baking once in awhile!

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