Muffins made with pumpkin are a hit with the masses. They’re delicious and the ideal autumnal snack.
You are not alone in your devotion to pumpkin muffins. They are delicious, convenient to take along, and perfectly capture the essence of autumn.
But what if you’re the type that despises going to the store to pick up a long list of materials and then spending an eternity putting it all together? You have company.
This dish is perfect for that! Everyone who enjoys pumpkins will appreciate this because it requires only two ingredients and can be made with those two components immediately.
If you love pumpkin as much as I do, then this recipe is for you. These two-ingredient muffins will have you feeling not overwhelmed, but rather exhilarated at the prospect of making delicious muffins with minimal effort.
2-Ingredient A can of pumpkin puree and a box of spice cake mix are all you need to whip up a batch of these tasty muffins. After thoroughly combining the cake mix and pumpkin puree, the mixture is spooned into muffin tins and baked. The resulting muffins are light as air and packed with toasty spices, making them ideal for the next autumn season. These muffins are a great alternative to traditional muffins because they don’t call for any refined sugar, oil, or butter. Quick and simple, these muffins can serve as either breakfast or dessert. To make them extra tastier, you can add your choice of nuts, chocolate chips, or dried fruit to the batter.
Pumpkin muffins made with just two ingredients are an easy and satisfying autumn treat. A box of spice cake mix and a can of pumpkin puree are all you need to whip up a batch of these quick and simple muffins. They’re a better choice for your health because you don’t have to use any extra sugar, oil, or butter to make them. Here, we’ll walk you through the steps of making these muffins and give you some pointers on how to adjust the recipe to your liking.
Ingredients
Cake mix for one, spiced
Pure pumpkin puree, one 15-ounce can
If you like, you can add 1/2 cup of raisins or chopped nuts.
Combine the pumpkin puree with the dry spice cake mix.
The cake mix and the purée need to meld into one cohesive whole. No eggs, milk, or anything else of the sort is required.
Grease a muffin tin, scoop out a small amount of the mixture, and drop it into each of the prepared cups.
For about 18-22 minutes in a preheated 350 F oven, or until a knife inserted comes out clean.
You can use that location to serve it. Some prefer to add a dollop of whipped topping for an extra touch of decadence.
For this recipe, what kind of cake mix should I use?
While the recipe suggests using spice cake mix, feel free to play around with other tastes. But, if you use a different flavor, the muffins may end up tasting less pumpkin-y.
Can I substitute fresh pumpkin for pumpkin puree from a can?
You can, although it can be trickier to maintain uniformity. Pumpkin puree from a can is convenient because it doesn’t require any additional cooking or mashing before use.
How about some sugar in this?
Since the spice cake mix already contains sugar, there is no need to add any to the recipe. Sugar can be added if you want a sweeter muffin.
Can you tell me how long these muffins will keep?
These muffins will keep for up to a week in the fridge, or two days at room temperature. They will keep for up to three months in the freezer.
Can I frost these muffins with cream cheese?
These muffins would be great with cream cheese frosting, right? Simple frosting can be made by blending together softened cream cheese, powdered sugar, and vanilla extract.
How many muffins can I expect to get out of this recipe?
The number of muffins you get from this recipe will depend on the size of your muffin tin.
Is a gluten-free cake mix an acceptable substitute?
If you need to avoid gluten, you can use a gluten-free cake mix. You must use a gluten-free cake mix that has been specifically labeled as such.
What if I wanted to make these muffins vegan?
Using a vegan cake mix and a vegan egg alternative (applesauce or mashed banana) will allow you to make these muffins suitable for vegans.
How about some chocolate chips or other mix-ins?
Absolutely, you may alter the flavor of these muffins to your preference by adding your favorite mix-ins, such as chocolate chips, nuts, or dried fruit. It’s important to keep in mind that the muffins’ final texture and baking time may be affected by the addition of extra ingredients.
How far in advance can I bake these muffins?
These muffins can be made in advance and kept at room temperature or refrigerated if stored in an airtight container. When frozen, they keep for a very long time.
Can I substitute another sort of canned fruit for the pumpkin puree?
Instead of pumpkin puree, you might try other types of canned fruit, such as applesauce or mashed bananas. But, you should expect a possible shift in muffin flavor and texture as a result.
What size muffin tin would you recommend for these?
These muffins work great in a mini muffin tin for individual servings. If you use a mini muffin tray, you may need to reduce the baking time.
Is a muffin tin necessary for this recipe?
Answer: You can bake these muffins on a greased baking dish and then cut them into squares if you don’t have a muffin pan.
Can I reduce the fat and calorie content of these muffins?
The recipe as stated has few calories and fat, but you may cut those further by using a low-fat or sugar-free cake mix and replacing the eggs with a lower-calorie egg replacement, such as egg whites.
How can I increase the moisture in these muffins?
If the muffins turn out dry, try stirring in a tablespoon or two of oil or applesauce to the batter. Muffin texture and baking time might be altered if too much liquid is added to the batter.