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!
It is that time of year where pumpkin spice flavor is in the air! Everywhere you turn there is pumpkin everything and I for one LOVE it! This is also a crazy busy time for a lot of people, school is back in session, they have fall sports starting, and not to mention fun fall activities so no one has a ton of time to spend in the kitchen. That is where these come in! These are the easiest muffins you will ever make, they turn a boxed cake mix into a flavorful moist muffin that is a great addition to your pumpkin spice recipe collection!
Now I don’t often think of cake mix and healthy in the same sentence however this was originally a recipe for weight watchers muffins! With only about 90 calories per muffin these are actually pretty healthy pumpkin muffins and a great recipe for anyone who is counting their calories or weight watcher points! These are a great way to sneak in a little bit of extra veggies into any diet!
These make the perfect breakfast or a great afternoon snack! You’ll want to whip these up all the time!
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Here’s how to make these two ingredient pumpkin muffins
Box of Spice Cake Mix- I used Duncan Hines, Betty Crocker also makes one. You can use any brand that your grocery store has, just pick your favorite. By starting with a box of cake mix all of the ingredients you need for muffins are in one place!
Can of Pumpkin Puree- It is important that you get canned pumpkin puree not pumpkin pie filling. The puree is just pure pumpkin with nothing else added. You can also use homemade pumpkin puree if you’d like.
First you’ll want to preheat the oven to 350.
Next prepare your muffin pan by placing paper liners in the muffin cups or spray them with non stick cooking spray.
Now in a large mixing bowl using an electric mixer mix together the cake mix and pumpkin puree. This creates a very thick batter so don’t be alarmed that it isn’t normal cake batter consistency.
Once the batter is finished scoop equal amounts into 12 prepared muffin tins. I like to use an ice cream scoop to get even amounts. You’ll want to fill the muffin cups about 3/4 full. These muffins don’t rise a lot in the oven so I fill mine a little more than with regular muffins.
Now bake in the preheated oven for 20-25 minutes or until the top springs back when lightly pressed. Baking time may vary depending on your muffin pan so watch carefully!
Let them cool completely before eating!
Additions & substitutions
This is a great basic muffin recipe and there are several different ways that you can dress up this easy pumpkin muffin recipe to create different flavor combinations!
Use a different cake mix– You can use vanilla cake mix or white cake mix. With a vanilla base you’ll taste more pumpkin flavor. If you want to season them yourself you can add in pumpkin pie spice, apple pie spice, or cinnamon to create a flavor you love. A carrot cake cake mix will result in almost the same flavor as a spice cake mix but it is a great swap if you can’t find the spice cake mic.
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, and the super easy muffins!
Add some frosting– You can also top these with your favorite icing to create delicious cupcakes! I love these with a cream cheese frosting , they taste a lot like carrot cake! You can also add a drizzle a little bit of glaze across the top, or sprinkle the tops with powdered sugar!
Add Ins- There are lots of things you can add into these muffins to give them a little more flavor or texture. About 1/2 a cup of whatever you choose is a good amount! Chopped pecans or walnuts, chocolate chips, white chocolate chips, dried cranberries or raisins all make great additions to your muffins!
- 1-Cake Mix. – Carrot or Spice (
- 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.