2 Ingredient Pumpkin Muffins

2 ingredient pumpkin muffins

For me, October kicks off the beginning of the holiday baking season.  The weather has finally cooled down to a temperature where you can tolerate turning on the oven and cute, cozy recipes are everywhere you look.  I decided to start Skinny Saturday to offer a treat with a few less calories then my normal fare.  Don’t get me wrong, what I present on this blog are sweets and treats.  I am not a nutritionist or anything close, just a girl who sometimes needs a tasty treat that won’t set her back a days worth of calories.

These muffins couldn’t be easier, they are just two ingredients.  One of the ingredients being yellow cake mix makes one wonder if these are actually muffins and not cupcakes, but, I didn’t frost them so I fell they fall firmly in the muffin camp.  I first saw these on Pinterest and after clicking a million times, the original recipe is from The Big Red Kitchen (who, for the record, believes it is cake) and makes a tasty looking apple cider glaze to go with.

Pumpkin Muffins (or Cupcakes)

  • 1 box yellow cake mix (I used Pilsbury)
  • 1 15 ounce can pumpkin (I used Libby’s)

Dump ingredients in bowl.  Scoop large tablespoons full into muffin pan prepared with cupcake wrappers.  Bake at 350 degrees for 15-17 minutes.  Allow to cool in pan for 5 minutes and then pull out of pan and place on cooling rack to finish cooling.  Enjoy.