Two Ingredient Mini Pumpkin Muffins Recipe

Hey y’all! If you’re craving a quick and scrumptious treat, these Two Ingredient Mini Pumpkin Muffins are just what you need. With their moist and fluffy texture, they’re perfect for breakfast, brunch, or an afternoon snack. Plus, they’re so simple that you can whip them up in no time for any impromptu gathering. Let’s get cooking!

Why You’ll Love This Recipe

• It’s incredibly easy with only two ingredients!
• These muffins are perfectly moist and fluffy.
• They’re a versatile treat, great for breakfast or dessert.
• Perfect for fall or any time you crave a pumpkin delight.
• Ready in under 30 minutes, making them a quick go-to option.

Ingredients

• 1 box (15.25 oz) of spice cake mix
• 1 can (15 oz) of pumpkin puree

Directions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly spray with non-stick cooking spray.

Step 2: Mix Ingredients

In a large mixing bowl, combine the spice cake mix and pumpkin puree. Stir until the mixture is smooth and well combined. No need for eggs, oil, or water!

Step 3: Fill the Muffin Tins

Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.

Step 4: Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

• Ensure the pumpkin puree is pure and not pumpkin pie mix, which contains added sugars and spices. Learn more about pumpkin puree.
• For a different texture, try adding a handful of chocolate chips to the batter.
• If you prefer a stronger spice flavor, add a teaspoon of pumpkin pie spice.

Variations

• Chocolate Chip Pumpkin Muffins: Stir in 1/2 cup of mini chocolate chips for a sweet twist.
• Nutty Pumpkin Muffins: Add 1/2 cup of chopped walnuts or pecans for a nutty crunch.
• Cream Cheese Swirl Muffins: Swirl in a bit of sweetened cream cheese for a tangy contrast.

Required Equipment

• Mini muffin tin
• Mixing bowl
• Spoon or spatula

Storage Instructions

Store these mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.

Suggested Pairings

Pair these delightful muffins with a hot cup of coffee or a glass of milk. They also go wonderfully with vanilla yogurt or fresh fruit for a balanced breakfast.

Pro Tips

• Use a cookie scoop to evenly distribute batter into muffin cups, ensuring even baking.
• Let them cool in the pan for 5 minutes before transferring to a wire rack to continue cooling.
• To make cleanup easier, use silicon muffin liners that can be reused. Learn more about muffin liners.

FAQ

1. Can I use a different cake mix? Yes, try using yellow or chocolate cake mix for a different flavor combination.
2. Can I make regular-sized muffins? Yes, just adjust the baking time to about 25-30 minutes.
3. Are these muffins gluten-free? They’re not, but you can use a gluten-free cake mix as a substitute.