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
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 1 (15 ounce) can pumpkin (just plain pumpkin -- NOT the canned pumpkin pie filling)
  • 1 box (about 15.25 ounces) spice cake mix
Instructions
  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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Comments

  1. This recipe sounds delicious but I just want to make sure I’m reading it correctly. I’m a bit stumped on step three. Do I follow the cake mix instructions and make the cake batter and then mix the cake batter with the pumpkin or do I just mix the contents of the cake box in powder form with the pumpkin to form a batter? Thank you for taking the time to reply :)

    • Hi, Crystal! Thanks so much for your note! I know it sounds odd, but trust me — these turn out great! You do NOT follow any of the instructions on the box of cake mix. Instead, just mix the contents of the cake box in powder form with the pumpkin to form a batter. After a bit of folding the ingredients together with a spatula, I promise that you will end up with a batter. :)

      • Thank you for taking the time to clarify. My son is a very picky eater and I think he will love these muffins :)

        • You’re welcome, Crystal! I actually just made another batch of these this morning to send to preschool for snack time with the other kids. They’re always popular. :) I will say, though — make sure that you whisk your dry cake mix powder before adding the pumpkin…that will just help to break up any big clumps of mix so that the batter is smooth throughout. Enjoy!

Trackbacks

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