Two-Ingredient Pumpkin Muffins
These two-ingredient pumpkin muffins are so easy and a delicious fall treat! If make them once, you'll make them again and again!
Ingredients
- 1 box Duncan Hines spice cake mix
- 1 15 oz. can 100% Pumpkin Puree (Do not use pumpkin pie filling.)
- 1 bag Semi-sweet chocolate chips (If desired)
Instructions
- Preheat your oven to 350 degrees.
- Dump ingredients into a large mixing bowl. Blend with a mixer for two minutes on medium speed or until well mixed. The batter will be thick.
- If desired, use a spatula to fold in chocolate chips.
- Scoop batter into lined or greased muffin tins. (I like to use paper liners and coat them with a spray of Pam to make them release easier.
- These muffins won’t rise like traditional cupcakes so fill them with more batter than usual. If you like smooth rounded tops, use a spoon to even out the batter. These will not settle like normal muffins or cupcakes unless you add an egg.
- Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
- Let muffins cool before removing from the muffin tins.
- You may choose to top them with powdered sugar or creme cheese frosting, but I thought they tasted delicious plain!