2 Ingredient Pumpkin Muffins
These 2 Ingredient Pumpkin Muffins are soft, warmly spiced, and incredibly easy with just pumpkin puree and boxed spice cake mix. They bake into a full dozen cozy muffins with no eggs, oil, or extra measuring required.
Ingredients
- 1 (15-ounce) can pumpkin puree plain puree, not pumpkin pie filling
- 1 box spice cake mix dry mix only; do not add the eggs, oil, or water listed on the box
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners, or grease the pan well with nonstick spray or butter if not using liners.
- Add the dry spice cake mix and the entire can of pumpkin puree to a large bowl, without adding eggs, oil, or water.
- Beat with an electric mixer just until well combined, scraping down the sides of the bowl once or twice, until no dry streaks of cake mix remain.
- Divide the thick batter among the muffin liners, filling each about three-quarters full, then gently smooth the tops with the back of a spoon.
- Bake for 18 to 20 minutes, starting to check at 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely or mostly completely before serving.
Notes
Store cooled muffins in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week if your kitchen is warm. Warm individual muffins in the microwave for 10 to 15 seconds. To freeze, place fully cooled muffins in a zip-top freezer bag and freeze for up to 6 months; thaw in the refrigerator for about 24 hours before eating.
Nutrition
Calories: 170kcal
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