2 Ingredient Pumpkin Muffins
User Reviews
4.8
2 Ingredient Pumpkin Muffins
Description
The recipe features a straightforward blend of a spice cake mix and canned pumpkin puree, mixed thoroughly to a consistent batter. Muffins are baked in lined tins or silicone pans for ease of removal, forming about 20 to 24 muffins depending on portion size. Baking at 350°F for 18-20 minutes allows the muffins to set and develop a soft crumb texture with aromatic spice notes from the cake mix.
Muffins are easily enhanced by a light dusting of powdered sugar after cooling, which adds a decorative touch and a hint of sweetness. The minimal ingredient list makes this a quick option for pumpkin-flavored baked goods without measuring multiple spices or leavening agents.
Ingredients
- 1 spice cake mix
- 1 15 oz pumpkin puree canned
Instructions
- Preheat oven to 350 degrees.
- Line 24 muffin tins with paper muffin liners. (if you want fuller size muffins, then only do 20 muffins) You can also skip the paper liners and use a silicone muffin pan. I use mine all the time and love it.
- In a large bowl mix pumpkin and the box of cake mix. Mix well with an electric mixer.
- Spoon into your cupcake pan using a large ice cream scoop. I personally have this 3 pack of cookie scoops and they are on sale right now. If you do not have a scoop you can also use a 1/4 cup measuring cup to scoop the batter.
- Bake for 18-20 minutes. Test for doneness with a toothpick.
- Sprinkle with powder sugar (optional).
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 142mg | 6% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 2942IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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