2-Ingredient Pumpkin Muffins
Quick and easy 2-ingredient pumpkin muffins made with canned pumpkin and spice cake mix — moist, tender, and perfect for a fall snack.
Ingredients
Main Ingredients
- 15 ounce canned pumpkin puree Use plain pumpkin puree, not pumpkin pie filling
- 15.25 ounce spice cake mix Use spice cake mix for warm flavor, or yellow cake mix for a milder taste
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, combine the canned pumpkin puree and the spice cake mix. Stir until a thick, uniform batter forms.
- Spoon the batter evenly into the prepared muffin cups, filling each about three quarters full.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Optional: top with a light dusting of powdered sugar or cream cheese frosting.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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