Two Ingredient Pumpkin Muffins
No eggs, no oil, no water. Two. Ingredients. That’s it.
If you are looking for a quick and easy recipe to make this weekend, then look no further! They are light, fluffy, and incredibly moist for a low fat muffin. Best of all, these pumpkin muffins are Pinterest proven!
I love anything and everything pumpkin and these muffins were no exception.
Mmmmm... Fresh out of the oven!
While they were amazing on their own, feel free to add chocolate chips, cream cheese frosting, nuts, blueberries... anything you want! Fill these babies with whatever your heart (or belly!) desires.
They were delish with some icing sugar!
- 1 Box Yellow Cake Mix
- 15 oz. Canned Pumpkin or Pumpkin Pie Filling (for more spice)
1. Preheat oven to 350 F.
2. Line a muffin/cupcake tin with liners. Combine cake mix and canned pumpkin together. Spoon into prepared tin.
3. Bake for 20-25 minutes (until tooth pick comes out clean).