Description
These 2 Ingredient Pumpkin Muffins are a quick and easy fall-inspired treat that requires minimal ingredients but delivers deliciously moist and flavorful muffins. Perfect for a cozy breakfast or snack, they combine pumpkin puree with spice cake mix for a simple, no-fuss recipe.
Ingredients
Scale
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 box spice cake mix
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners to prevent sticking and ease cleanup.
- Combine Ingredients: In a large mixing bowl, combine the dry spice cake mix and the pumpkin puree. Use an electric mixer to beat them together just until the mixture is fully combined, being careful not to overmix.
- Fill Muffin Cups: Using a cookie scooper or spoon, divide the thick batter evenly among the prepared muffin liners. Smooth the tops gently with the back of a spoon to ensure even baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them set properly.
Notes
- You can substitute the spice cake mix with a pumpkin spice cake mix for an extra boost of seasonal flavor.
- Do not overmix the batter to keep the muffins tender and fluffy.
- Check muffins a few minutes before the baking time is up to avoid overbaking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
