Description
These simple 2 Ingredient Pumpkin Muffins combine smooth pumpkin puree with spice cake mix for an incredibly easy, flavorful fall treat. Perfect for busy mornings or quick snacks, these moist muffins bake up soft and tender with warm autumn spices and a hint of natural sweetness.
Ingredients
Scale
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 box spice cake mix (approximately 15.25 ounces)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large mixing bowl, combine the entire box of dry spice cake mix with the pumpkin puree. Using an electric mixer, beat the mixture just until it is well combined, avoiding overmixing to keep the muffins tender.
- Fill Muffin Cups: Using a cookie scooper, evenly distribute the thick batter into the prepared muffin liners. Smooth the tops with the back of a spoon to ensure even baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and improves texture.
Notes
- If you prefer a sweeter muffin, consider adding a small amount of brown sugar or honey.
- For added texture, mix in chopped nuts or chocolate chips before baking.
- These muffins freeze well; store in an airtight container for up to 3 months.
- You can substitute pumpkin puree with sweet potato puree for a different flavor twist.
- Ensure the spice cake mix does not contain any additional ingredients like nuts or frosting mixes to keep the recipe simple and quick.
