A few posts before this one, I shared one of my all time favorite recipes for Pumpkin Muffins. Since then, my daughter told me about a recipe she had seen online for “2 Ingredient Muffins.” It’s so easy. And they actually taste good. (Not as good as my family recipe, of course! But still very good.) So, if you want a quick and simple fall treat, this recipe for 2 ingredient pumpkin muffins should make you happy.
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Here’s the “recipe” for 2 ingredient pumpkin muffins:
1 Box Spice Cake Mix or Gluten-Free Option – I used Betty Crocker Gluten Free Yellow Cake Mix instead of spice cake and added my own cinnamon and cloves, about 1/2 teaspoon each. You could also use Pumpkin Pie spice.
1 Can Pumpkin (15 oz.) NOT pumpkin pie filling
That’s it – Those are the only 2 ingredients.
Note: You will NOT be following the instructions on the box.
Combine the dry cake mix and the pumpkin in a large bowl. You can mix the batter by hand or with an electric mixer. (The batter will be THICK.) Spoon into a greased and floured (or spray with Baker’s Joy) cupcake pan or specialty treats pan (this one is perfect for fall) until about 2/3 full.
If you are using a specialty pan with a lot of little crevices, like the one I’ve shared here, be sure to spread the oil or Baker’s Joy into the crevices, so that the muffins will come out easily.
Bake at 350 degrees. In my oven, regular size muffins are done in about 17 minutes, but check a bit before that, as ovens vary.
I made a few with paper baking cups in a regular cupcake pan, but the muffins stuck to the paper, so I preferred not to use them for the rest. Of course, you could probably spritz the paper baking cups with a little cooking spray. They came out great when I just sprayed the cupcake pan with Baker’s Joy.
Give them a try and let me know how you like them.
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