When the leaves turn and the temperature drops, we only have one thing on the brain for fall baking: pumpkin.
You can’t go wrong with any one of these cozy bakes with canned pumpkin. But sometimes you want pumpkin and you want it now. In those moments, turn to these 2-ingredient pumpkin muffins. Seriously, the recipe has only two ingredients.
Made with nothing more than a can of pumpkin and a box of spice cake mix, these simple pumpkin muffins are not only easy, but they are perfectly moist, fluffy and endlessly versatile.
How to Make 2-Ingredient Pumpkin Muffins
This recipe makes 12 standard muffins.
1 can (15 ounces) canned pumpkin1 packagespice cake mix
Step 1: Mix
Preheat oven to 400F and lightly grease a standard-size muffin pan with cooking spray (or use cupcake liners).
In a large mixing bowl, combine the canned pumpkinand cake mix, then stir until no streaks of dry ingredients remain.
Editor’s Tip: Not all canned pumpkin is created equal. If your pumpkin is on the drier side, then add water to the batter 1 teaspoon at a time to help the muffins come together.
Step 2: Scoop and bake
Divide the batter into your prepared muffin pan and bake for 5 minutes. Reduce your oven temperature to 350, and bake for 10 more minutes. The muffins are done when they are fully set and spring back when gently pressed on top with your finger.
Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Enjoy or freeze the muffins for later enjoyment.
Tips for Making 2-Ingredient Pumpkin Muffins
While these 2-ingredient wonders are delish as is (like this 2-ingredient soda cake), what we love most about the recipe is its endless potential for variation. Try incorporating up to 3/4 cup of the following mix-ins into the batter:
Raisins and chopped walnutsWhite chocolate chipsDark chocolate chunksToasted pumpkin seeds (or pepitas)
The post This Recipe for 2-Ingredient Pumpkin Muffins Only Calls for Canned Pumpkin and Cake Mix appeared first on Taste of Home.