Let me try it out.|. We also use third-party cookies that help us analyze and understand how you use this website. Any ideas on how to make them with gluten free mixes? I used the new Sugar Free Pillsbury cake mix- can’t wait to see how they turn out. I like to crumble a bit of brown sugar, a tablespoon of the dry cake mix and some chopped pecans and add to the top before baking sometimes…but they are great plain too. I make these muffins but add 1 egg and a bag of cinnamon chips. 2-Ingredient Pumpkin Muffins. Pin 181K. They are so good. Quick, easy, and tasty. For ALL moms trying to figure this parenting thing out. You also have the option to opt-out of these cookies. I like to use liners for easy clean up. Just the dry cake mix and the pumpkin puree???! I added 2 eggs and 1/3 cup oil before it became what I Friday was the proper texture for muffin mix. Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined. Tips for the Best Pumpkin Muffins. As Rachel mentioned, the pumpkin puree replaces the oil/water/eggs. Adapted from sparkpeople.com. The best way was this: CARROT cake mix, a can of pumpkin, 1/4 cup of applesauce and 1/4 cup of water. Mix in 1/2 cup raisins or chopped nuts if desired. bread, cake mix, chocolate chip, muffins, pumpkin. But when I’m not doing that, you can find me here trying to help you figure out the easiest ways to feed your family, live on one income, or make some of the millions of decisions moms tackle every day. These cookies do not store any personal information. 181K Shares. Short but very accurate information… Appreciate your sharing this one. for a bit longer turned out SO MUCH better!! All you need is a box of cake mix and a can of pumpkin puree to make a batch of deliciously autumnal muffins… Its like you read my mind! Each serving has 110 calories, 3 grams (g) fat, 2 g protein, 19 g carbohydrate, 1 g fiber and 160 milligrams sodium. Bake for 18 to 22 minutes, until a knife or toothpick comes out clean. I can’t wait to try this. No extra spices are needed either as the spice cake mix has plenty of spice. With a box of cake mix and a can of pumpkin, you can have muffins in no time! Just my own preference. This is a great substitution in for those avoiding dairy. Prepare. Spice cake mix is sometimes hard to find, but no worries if you can’t find it- use this recipe that calls for yellow cake mix and spices instead. I’d probably buy a gluten free mix and add the eggs as directed, just use the can of pumpkin to sub for the oil. I use my mini muffin tins and get about 38 muffins out of the mix. Our daughter would have them at school at lunch and her friends would fight over them. A tub of Duncan Hines cream cheese frosting is great to spread on the top when done if you want. AMAZING! It can also be baked in a 9” x 9” pan as a cake. All you need is a box of Spice cake mix and a can of pumpkin puree. Just the plain pumpkin is the one we’re talking about. I have three awesome sons and an amazing husband. Required fields are marked *. I’ve been making this for many years. Make regular muffins for breakfast or mini-muffins to snack on. Required fields are marked *. Just the two ingredients – dry cake mix + the pumpkin puree. 1 box spice cake mix; 1 (15-ounce) can pure pumpkin puree; Tips; Mix in 1/2 cup raisins or chopped nuts if desired. I added 2 eggs and 8oz of soy milk (with 1 tbsp of lemon juice in – to make it like a buttermilk but keep the recipe nondairy). I definitely loved every little bit of it. Im grateful for the blog. What about for high altitude baking? I needed to thank you for this excellent read!! I added 2 eggs and 8oz of soy milk (with 1 tbsp of lemon juice in – to make it like a buttermilk but keep the recipe nondairy). 1 can of pumpkin (15 oz)InstructionsPreheat the oven to 350 degrees.Mix together pumpkin and cake mix.Prepare your muffin tin. I made this in a loaf pan added chocolate chips….Oh my goodness it was so delicious and so simple!!! (At this point you may also want to throw in some nuts or raisins, if you like.). and super easy – made some changes – and that would change the name of the cake – but it worked out so well!!! Have synthesized the various suggestions here to nail it down spot on. Great when frosted with your favorite cream cheese frosting. Preheat oven to 350 F. Place ingredients in a bowl and mix thoroughly with an electric mixer for about two minutes or beat by hand. ","url":"https:\/\/www.themomsatodds.com\/2-ingredient-pumpkin-muffins\/#mv_create_3_2"},{"@type":"HowToStep","text":"Prepare your muffin tin. Let use know how it goes if you try! It's actually an old Weight Watcher's recipe and a very good one. They taste awesome either way. Take out and let rest for 5 minutes before removing papers and eating. The batter is thicker than usual and you can thin with a little water if you want, but its not necessary. I just use a standard cupcake pan. This muffin recipe is an awesome one. Research Institution. Hi I’m wondering which pumpkin puree to use. Two-Ingredient Pumpkin Muffins. Yes two! I brought these to my kiddos teacher appreciation day last year, and they loved them (there were no left overs). It allows for all kinds of different ingredients that can be added or not, add a frosting or not. Simply mix the pumpkin and the spice cake mix powder together and drop by heaping tablespoons into greased muffin cups. I add some almond milk to make the muffins lighter and a bit fluffy. Pumpkin spice lattes (my favorite! That sounds amazing! Thanks. We'll assume you're ok with this, but you can opt-out if you wish. minutes, until a knife or toothpick comes out clean. ), pumpkin cupcakes, pumpkin soup, pumpkin cake – pumpkin everything! Super Easy 2-Ingredient Pumpkin Muffins […]. I use just the box mix and pumpkin puree, no other ingredients needed. I just used these exact two ingredients and added butterscotch chips and made cookies with it and they turned out awesome! Land Grant. It’s been around for years. Appreciate this post. Share 342. Finally, if you want to take it over the top, put a dollop of whipped cream then a sprinkle of pumpkin pie spice to cap it … I can’t remember exactly. 1 (15-ounce) can pumpkin (not pumpkin pie mix). If desired, sprinkle the top of each muffin with ½ teaspoon of sugar. I tried this method with Spice cake and Carrot cake, and they were both really good, but the Carrot cake was incredible! You don’t need anything else. serving has 110 calories, 3 grams (g) fat, 2 g. Your email address will not be published. Try the change! Mix in 1/2 cup raisins or chopped nuts if desired. Fill muffin cups 3/4 way full (they don't rise as much as cupcakes so you can add a bit more than "normal"). Grease 2 regular size muffin tins with cooking spray or line with parchment/cupcake liners. Spoon into paper lined small muffin/cupcake tins, 2/3 full. We’re here to explore different parenting methods and decisions, weigh the pros and cons, and ultimately help you decide on the best option for your family. Multiple teachers wanted the recipe. You can also make them without liners, just be sure to grease your pan first.Spoon prepared batter into muffin tin and bake for 20-25 min.Noteswww.themomsatodds.com© Rachel Category: Recipe. Just two ingredients and you have a moist delicious cake. Did not look anything like picture. If adding pumpkin pie spice and/or chocolate chips, fold them in now. They are sooo good and easy. After several trials, that was the easiest and tastiest method. Privacy Policy | Terms and Conditions | Contact us | Disclaimer. Bake A must read post!|. These 2 ingredient pumpkin muffins keep really well in the freezer, so stash some away for easy breakfasts or snacks throughout the fall. Preheat oven to 325 degrees F. Put muffin papers in pan, this will make 16 when filled 3/4 full in cups. With GF I have issues with rising sometimes, so I wouldn’t cut the eggs completely. This healthy recipe comes from NDSU Extension Service. Preheat oven to 350 F. Place ingredients in a bowl and mix thoroughly with an electric mixer for about two minutes or beat by hand.