I love this time of year. I love it all…the weather, the colors of the changing leaves, pumpkins, scarecrows, fires in the fireplace, and don’t even mention pumpkin spice. There are so many fall festivals and gatherings and I love to have simple go-to recipes to whip up something yummy to eat or share with neighbors. I love to bake these 2 ingredient pumpkin spice muffins.
I was skeptical about this recipe at first…no oil? no eggs? How could the muffins possibly be tasty and moist? Moving forward we gave it a try and this was the perfect recipe to get my helper in the kitchen.
The house smelled so good while these were baking. The spices permeated the house and filled it with a sense of the season. Twenty minutes later – we had golden brown goodness.
We decided to make a batch of muffins but there is a lot of flexibility with this recipe so go ahead and experiment. You could also spread the mixture into a cake or loaf pan and just adjust your baking time, cooking until a toothpick inserted in the center comes out clean.
Simple and delicious with only 2 ingredients, these pumpkin spice muffins are a hit every time I make them.
2 Ingredient Pumpkin Spice Muffins
- 1 box spice cake mix
- 1 can (15 ounces) canned pumpkin puree
Position an oven rack in the center of the oven.
For mini muffins, preheat the oven to 400 degrees and line the mini muffin cups with paper liners or coat them with non-stick spray. (You can also use a regular muffin pan)
Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. The mixture will be very very thick!
Divide the batter evenly among the muffin cup tins.
Bake at 400 degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins.