Two-Ingredient Pumpkin Muffins
You're only two ingredients away from these soft and delicious pumpkin muffins! They're so easy and a lighter version of a classic.
Servings: 48 mini muffins
- 1 box spiced cake mix
- 1 (15 ounce) can of pure pumpkin puree
- 1 bag of mini semi sweet chocolate chips optional
Preheat then oven to 350°F. Line mini muffin tins with parchment liners and spray with non stick cooking spray. See notes for larger muffins.
Add the cake mix and pumpkin puree to a medium bowl and use a wooden spoon or rubber spatula to mix them together. Do your best to get all of the lumps out.
Fill the prepared mini muffin tins with batter almost all the way full then bake for 10-12 minutes, or until the muffins are set.
To make larger muffins: line and grease a normal muffin tin and fill almost all the way full. Bake in the preheated oven for 20-22 minutes.
Make them gluten free: use a gluten free yellow cake mix and add 1 tablespoon of pumpkin pie spice (they will be three ingredients then!).
Serving: 2mini muffins | Calories: 80kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1.5g | Sodium: 121mg | Fiber: 0.5g | Sugar: 8.5g