By: Jingle Bell Junction
I recently came across the easiest recipe for pumpkin muffins that I’ve ever tried. With just two simple ingredients you can whip up a dozen pumpkin muffins, and probably have them gobbled down, in less than half an hour. Since they are so easy to make, you might want to whip up several batches to give as gifts to friends and neighbors.
All you need is a yellow cake mix, I used Betty Crocker Super Moist Yellow Cake Mix 15.25oz and 1 can of Pumpkin, I used Libby’s Pumpkin: 100% Pure, 15 Oz.
Just those two things are all you need for some great tasting pumpkin muffins. Don’t worry what the directions on the cake mix box says. Trust me. No oil, no eggs, no nothing, just the pumpkin and the cake mix.
I decided to add ½ a tablespoon of pumpkin pie spice to mine, for an extra zing!
To make them, preheat your oven to 350°, and line 12 muffin cups with paper liners.
Just mix all ingredients together with a large fork. I used an ice cream scoop to fill my muffin cups. Bake them for 22 – 25 minutes. These are great right out of the oven, and just as good the next day. They have a wonderful pumpkin taste, they are super moist and have a ‘banana bread’ like consistency. These are a great breakfast treat – or any other time of the day – my whole family loves them, and I’m sure yours will too.
Christy Carol from over at Talk Christmas suggested I try this with a spice cake… oh boy! It’s even better, and no need to add the pumpkin pie spice!
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