Two Ingredient Pumpkin Muffins

Sharing is caring!

This is the simplest muffin recipe I’ve ever come across and it results in soft, fluffy, mosit, delicious muffins! These two ingredient pumpkin muffins are super quick to make and absolutely delicious!

If you’ve hunt out with me for a while you know I love muffins, whether they are high fiber, or full of delicious fresh berries, I’ve never really met a muffin I don’t like. These muffins are at the top of my list for two reasons, one they are incredibly quick and easy to make, and two they are super super tasty!

These muffins start out with a spice or carrot cake mix that makes them easy with all the ingredients and spice included. But if you want to make different variations you can!

What other cake mixes work with these muffins?

You can use vanilla or white cake mix for a more pure pumpkin flavor, if you want to season them yourself you can add in pumpkin pie spice, apple pie spice, or cinnamon to creat a flavor you love.

You can also use a chocolate cake mix, for chocolate pumpkin muffins. The chocolate flavor is pretty dominant but you get the delicious moist fluffy effect.

You can also top these with your favorite icing to create delicious cupcakes, they are amazing with cream cheese icing!

Here’s how to make these two ingredient pumpkin muffins

1-Cake Mix. – Carrot or Spice (Mine was Duncan Hines, I suppose any would work but it has pudding in it and these ended up nice and moist, so I’m voting for it)

1- Can of Pumpkin (not pumpkin pie filling)

Preheat the oven to 350

Using  a mixer blend them together thoroughly. The batter will be pretty thick.

Line your muffin pan with liners or grease.

Using an Ice cream scoop, (or other utensil of choice) Scoop equal amounts into 12 prepared muffin tins.

Unlike when you’re making cupcakes with a mix, this only yields 12. They don’t rise a whole lot, so you want to fill them almost to the top.

Bake for 20-25 minutes.

Let cool, and enjoy!!

Super easy right??

Sharing is caring!