Pumpkin Muffins with only 2 Ingredients

This recipe only uses 2 ingredients to get the most delicious Pumpkin Muffins!

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(I wrote about these delicious Pumpkin Muffins last year, but I wanted to update the post.)

My Papa loved these Pumpkin Muffins so every year for our Thanksgiving dinner I would make them for him. He would eat a few after dinner and take whatever was left home with him.

Sadly, last Friday my Papa passed away. He lived an amazing 90 years as a farmer, then as a great golfer after retiring. Thanksgiving will be a lot harder this year, but I will still make these Pumpkin Muffins just for him.

2 Ingredient Pumpkin Muffins

What you need:

• Yellow cake mix
• 100% Pure canned pumpkin

What you do:

Step 1:

Preheat the oven to 350 degrees Fahrenheit.

Pour both ingredients into a bowl and mix together. I start out using a mixer, but switch to a spoon to get it all scraped off the bottom and sides of the bowl. The mix gets really thick and sticky!

Step 2:

Line a muffin tin with cupcake liners and fill the liners with the pumpkin muffin mix a little more than halfway full. (This recipe makes about 24 muffins.)

Step 3:

Bake the muffins for about 20-25 minutes.

(Excuse my stained muffin pan. It’s about 100 years old!) 

That’s it! It feels really weird to not add any eggs or oil after putting in the cake mix. However, these muffins come out incredibly moist with just a hint of pumpkin flavor. And because they are called “muffins” I’m pretty sure they are safe to eat for breakfast! 

What’s your favorite fall dessert?

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Check out these other great recipes, too!

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