A few posts back, I posted one of my all time favorite recipes for Pumpkin Muffins. Since then, my daughter told me about a recipe she had seen online for "2 Ingredient Muffins." It's basically a cake mix, a can of pumpkin and some water. EASY. And they actually taste good. (Not as good asmy recipewith the fat, of course! But still very good.)
3 Ingredient Pumpkin Muffins
1 box spice cake mix (I used Betty Crocker Gluten Free Yellow Cake Mix instead of spice cake, and added my own cinnamon and cloves, about 1/2 teaspoon each. You could also use Pumpkin Pie spice.)
1 can pumpkin
1/2 cup water (One recipe I've seen called for one cup of water, and another didn't call for water at all, so I compromised.)
Combine ingredients and spoon into greased and floured (or spray with Baker's Joy) cupcake tins until about 2/3 full. Bake at 350 degrees. Check in about 17 minutes for regular size muffins.
(I made a few with paper baking cups, but the muffins stuck to the paper, so I preferred not to use them for the rest. They came out great when the tins were sprayed with Baker's Joy instead.)
Give them a try and let me know how you like them.
Welcome! I'm, Pam, a reading tutor and near empty nester with a full life and a Yorkie in my lap. Paper art, crafts, photography, books, and baseball make me happy. I prefer my food organic and my coffee hot. I hope you will leave here inspired and encouraged to be creative in all that you do!
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