2-Ingredient Pumpkin Muffins

2 ingredient pumpkin muffins 2 Ingredient Pumpkin Muffins

Alright, fess up all you pumpkin junkies. I see you everywhere drinking your Starbucks Pumpkin Spice Lattes and  swirling your Pumpkin Spice coffee creamer and eating your Pumpkin Pie ice cream. We are only 9 days into the month of September and you’re  already in full swing.

If only seeing a pumpkin meant that the weather automatically got cooler!

Now, I think one of the smartest inventions was pumpkin in a can. Gone are the days of needing to cut open a pumpkin and scrape all of the insides to create a puree for recipes.

Your can of pumpkin is one of only TWO ingredients that you’ll need to make these Pumpkin Muffins!

I also wanted to mention, for you healthy folks like myself, there are only about 140 calories per muffin! Because you’re not adding a lot of extra calories with oil and eggs, these are actually pretty healthy!

Simple Pumpkin Muffins 2 Ingredient Pumpkin Muffins

The other ingredient is cake mix. Can you say cheap? I think I paid a total of $2.25 for these muffins. My kinda treat, cheap and sweet.

Pumpkin Muffin 2 Ingredient Pumpkin Muffins

It takes a whirl in the mixer or about 50 strokes by hand to whip the muffin batter up.

Muffins in the Oven 2 Ingredient Pumpkin Muffins

Put your muffins in the oven!

Pumpkin Muffins 2 Ingredient Pumpkin Muffins

These are probably some of the fluffiest most light and airy muffins that I make.

And heavens, if you crack one open when it’s still warm and slather it with butter, you will be in heaven y’all.

Pumpkin heaven…

Pumpkin or cinnamon cream cheese would be so incredible with these I’m sure. I enjoyed warming them up with butter and sprinkling a little cinnamon on them!

Though you don’t exactly need much instruction because these are so dang easy, here’s the recipe.

2-Ingredient Pumpkin Muffins
Recipe Type: Breakfast, Snack
2 simple ingredients come together to make the ultimate fall snack- Pumpkin Muffins.
Ingredients
  • 1 Box Yellow Cake Mix
  • 1 (standard) Can Pumpkin Puree
Instructions
  1. Preheat oven to 350°.
  2. Grease a couple muffin pans.
  3. Mix cake mix and pumpkin puree together.
  4. Fill muffin cup about 2/3 the way full. (Should make about 15 regular size muffins)
  5. Bake for 15-18 minutes.
  6. Allow to cool and eat!
Serving size: 1 Calories: 140
Notes

These would be super tasty with the addition of 1/2 cup chocolate chips!

Recipe courtesy of Melissa at This Girl’s Life Blog.

This post may contain affiliate links. You can read more about this in my disclosure policy.

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Comments

  1. Ronda S says:

    Making them right now….I held out a whole two days after you posted the recipe! 🙂

  2. Tami says:

    I’m not sure how I messed up a 2 ingredient recipe?! I used a large can of pumpkin and a white cake mix because that’s all I had. I had to bake them for about 45 mins, and they are still really dense. How much pumpkin did you use? Any ideas?
    Thanks

    • amy says:

      Hey Tami! Hmmm, that sounds like something I would do! lol The standard cans are 15 oz so maybe close to 2 cups of pumpkin puree? Did you use a 28 oz can?

  3. Anna Church says:

    Question- I use real cooked pumpkin instead of canned, therefore how many cups should I use?
    Hug-A-Bug hugs to you and your great blog!

    • amy says:

      Hey Anna! Thanks for the kind words! I would use close to 2 cups pumpkin. Since a standard can is 15 oz, that is 1 oz away from 2 cups. Kudos to you for making the real thing! 🙂

      Amy

  4. Jennifer says:

    These are SO good! I just tried it and also added about a half cup of unsweetened applesauce and 1.5t of pumpkin pie spice. They turned out delicious and so moist!

  5. Cori says:

    I just popped these in the oven. Except I used a box of spice cake mix instead..I added a tad bit of water because I thought the batter was too thick lol. Oh well I’m sure they will be fine. But I also mixed up a block of cream cheese with a 1/2 cup confec sugar (could use real sugar if you wanted just might want to use a bit more than 1/2 cup and just whip it longer with a blender) and a tiny drop of vanilla and dropped a small spoonful on top of the batter and pressed it down a bit. I can’t WAIT to eat them 🙂

  6. Lisa says:

    My kids hated these- so easy but too good to be true

    • amy says:

      Lisa, if you try the same recipe with different types of cake mix you get rid of the pumpkin-y taste. My family liked the chocolate cake mix with these better so I know what you mean!

  7. Linda says:

    I have made these with the big can of pumpkin (28) oz. chocolate cake mix and a cup of chocolate chips. Make two dozen and they freeze well. Also used spice cake the same way.

  8. Leighanna says:

    These are soo easy to make and absolutely delicious! And pretty much guilt free, however, I want to eat all of them right now.

  9. Chris says:

    These are fabulous. I used Betty Crocker super moist spice cake mix with the 100% pure canned pumpkin. I did whisk the cake mix to break up clumps before I folded the pumpkin into it. They came out perfect baked 16-18 minutes. My picky husband loved these!! Me too.

  10. E says:

    I made these today. 2 cups of pumpkin and some milk. I only had confetti GF cake mix, so I added cinnamon, nutmeg, ginger, cloves, and 1/3 cup melted butter along with some vanilla and cocoa powder and chocolate chips. It took about 20 min to bake.
    They were ok. If I was out of eggs and needed something quick I might make these. It’s good to have a flexible recipie.

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