What We’re Eating: Two-Ingredient Pumpkin Spice Mini Muffins

Yes, you read that right.  Two ingredients!  A busy mom’s dream, right?

I definitely cannot take credit for this little “recipe,” since it seems to be a fairly well-known way of lightening up a boxed cake mix.  That said, I’m still excited about these sweet, tasty Two-Ingredient Pumpkin Spice Mini Muffins!  They are the perfect breakfast or snack for kids (or for adults), since they taste great and still manage to sneak in some extra veggies.

2-Ingredient Pumpkin Spice Muffins

This is really just a method, which can be tailored any number of ways to suit your family’s tastes.  My kids love the pumpkin spice flavor, but you could also use a yellow cake mix or a chocolate cake mix instead.  Want to make cupcakes?  Just dollop these pumpkin spice muffins with a bit of cream cheese frosting, or cover chocolate muffins with chocolate frosting.  You get the idea…the combinations are endless!

C eating muffin

Snacking on the run.  Please notice the dogs in the background, anxiously awaiting a dropped crumb.  They follow this kid around like his shadow!

I used my mini muffin tins because they make a perfectly bite-sized snack for little fingers.  If you prefer, you can obviously use regular muffin tins instead – just increase the baking time.

These could not be faster or easier!  True winners in our book. C eating muffin 2

On to muffin #2, while saying, “more, more, more.”

Two-Ingredient Pumpkin Spice Mini Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 1 (15 ounce) can pumpkin (just plain pumpkin -- NOT the canned pumpkin pie filling)
  • 1 box (about 15.25 ounces) spice cake mix
  1. Preheat oven to 350 degrees F.
  2. Spray a miniature muffin tin with cooking spray or line with baking cups.
  3. In a large bowl, use a spatula to fold together pumpkin and cake mix until completely combined, forming a relatively thick batter.
  4. Using a small spoon, fill prepared muffin tins with batter.
  5. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for about 5 minutes and then remove muffins to a wire rack to finish cooling.
  6. These freeze really well, so store in an airtight container or a zip-top bag in the freezer and just thaw as necessary.

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