Get ready to revolutionize your baking game with the most ridiculously simple and delicious Two Ingredient Pumpkin Spice Muffins that will make you look like a culinary genius! Imagine whipping up moist, perfectly spiced muffins with just TWO ingredients and minimal effort. Whether you're a baking novice or a seasoned pro looking for a quick breakfast or dessert, these muffins are about to become your new obsession. Prepare to wow your family and friends with a recipe so easy, it almost feels like cheating!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 can pumpkin puree
- 1 box spice cake mix
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Open the can of pumpkin puree and pour it into a large mixing bowl. Ensure you're using pure pumpkin puree, not pumpkin pie filling.
- Add the entire box of spice cake mix to the pumpkin puree. Using a whisk or electric mixer, blend the ingredients thoroughly until completely combined and smooth. The mixture will be thick and dense.
- Use a large spoon or ice cream scoop to evenly distribute the batter into the prepared muffin tin. Fill each cup about 2/3 to 3/4 full to allow room for rising.
- Smooth the tops of the muffins with the back of a spoon to create an even surface.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin - it should come out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely. They can be served warm or at room temperature.
- Optional: Dust with powdered sugar, add a cream cheese glaze, or top with chopped nuts for extra flavor and texture.
Tips
- Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and texture of your muffins.
- For extra moisture, ensure you mix the cake mix and pumpkin puree thoroughly until completely smooth.
- Don't overfill your muffin cups - stick to 2/3 to 3/4 full to allow proper rising.
- Check doneness with the toothpick method - a clean toothpick with just a few moist crumbs means perfectly baked muffins.
- Let muffins cool slightly in the pan before transferring to a wire rack to prevent breaking.
- Get creative with toppings! Try a dusting of powdered sugar, a cream cheese glaze, or sprinkle of chopped nuts for added flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories: 140kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
