2-Ingredient Mini Pumpkin Muffins
These 2-ingredient mini pumpkin muffins are the easiest fall treat! All you need is a box of spice cake mix and a can of pumpkin puree, no oil, eggs, or butter required. The result is soft, moist little muffins with warm fall spices that taste like you spent hours baking. Perfect for school lunchboxes, quick snacks, or cozy fall mornings with coffee!
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Servings: 48 muffins
INGREDIENTS
- 1 box spiced cake mix
- 1 (15 oz) can pumpkin puree
INSTRUCTIONS
- Preheat oven to 350°F. Line mini muffin pan with liners and spray with non stick spray and set aside. In a large bowl, mix together the spice cake mix and pumpkin puree with a wooden spoon until all lumps are gone. Batter will be thick.
- Spoon batter into prepared muffin tins, filling them all the way to the top.
- Bake for 15-18 minutes or until a toohpick inserted in the center comes out clean.
- Allow to cool or serve warm. Store in an air tight container for up to 5 days or in the freezer for up to 3 months.
Notes
Storage:
- Room temp: Store in an airtight container up to 3 days.
- Fridge: Lasts up to 1 week.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temp or warm in the microwave.
Nutrition
Serving: 1muffin | Calories: 47kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 71mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 1mg
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