2 ingredient pumpkin muffins

Halloween basically starts now in our house. Mainly because fall is perfect, Halloween and horror movies are fun and pumpkin tastes yummy in everything. It is the first weekend in September, which means it’s time to start baking fall treats!

I discovered these bad boys about 3 years ago online. If my memory serves me right, I believe they claimed to be a weight watchers recipe. At the time, that meant it was healthy.

I’ll admit, my version of healthy from 3 years ago and healthy as I now know it are very different things. These muffins may be made with processed cake mix, but coming in at under 170 calories for one delicious muffin that tastes like fall and heaven, so be it. They will remain a breakfast favorite for Mike and I. You can use gluten free cake mix if that makes you feel better. But it was either $6 or $1. I preferred to save the $5. 🙂

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So yes, there is cake mix in this recipe. It is 1 part of the 2 part recipe! But to make you feel better about eating this low calorie treat, I have combined a short and sweet fact list of why pumpkin is so good for you! Even the canned kind!

-Pumpkin is filled with fiber. And because it’s low calorie, it can aid in weight loss by keeping you fuller for longer!

-You know how bananas are known for their potassium count making it an ideal post workout snack? Well, pumpkin is JAM PACKED with potassium. Turns out, pumpkin has more of the refueling nutrient potassium, with 564 milligrams to a banana’s 422. This makes pumpkin an amazing choice of post work out snack to restore electrolytes and to keep muscles functioning at their best!

-It also contains beta-carotene which is known to potentially ward off cancer. And it also is said to prevent wrinkles by keeping skin supple and moisturized. Basically what I’m saying is, these muffins do more good than they do harm! And isn’t that more than enough to have a yummy fall treat?! To me, yes. I mean, come on, they’re delicious.

You will need:
-One box of white cake mix. Yellow cake mix. Butter cake mix. Any cake mix you choose. Get creative. But yellow, butter and white are all so great! If you want something extra special, try carrot cake mix with the pumpkin. It tastes like a holiday explosion right in your cakehole.
-One 15oz can of pure pumpkin

Makes 12 muffins

Guys… That’s. It. People always asked me for the recipe and thought it was a joke. I assure you it is not.

The fun thing about these muffins are that you can literally add WHATEVER you want. White chocolate chips, chocolate chips, nuts and raisins are all great options!

Preheat oven to 350 degrees.

Combine the can of pumpkin and the cake mix until there are no more big chunks of cake and the batter is smooth. After it is combined, if you plan to add anything to the muffins, now is the time!

Take a muffin tin and fill with cupcake liners. I gently spray the liners with Pam to ensure they won’t stick to the liner. If you don’t have cupcake liners, no worries. Just spray the tins with cooking spray!

Fill each muffin tin 2/3’s of the way full. These don’t rise like CRAZY like regularly cupcakes or muffins so if they are full, it’s all good!

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Bake for 20-25 minutes. Mine almost always take about 25 minutes!

Take out of the oven and let them cool! Then eat up! If you want to be extra indulgent, put a warm one in a bowl and add in some ice cream. OMG yes.

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My favorite thing in the world is a muffin for breakfast with my morning coffee. And another one maybe at 9 pm after dinner. Hehe

I hope you guys love these as much as we do! I’m so happy it’s fall. Best time of the year.

Enjoy!

Xo

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5 thoughts on “2 ingredient pumpkin muffins

  1. A version of these may be the first pumpkin baked goods I make this season! I’ve been trying to hold out for pumpkin food until it’s officially fall since I went a little overboard last year, but I’m not sure I’m going to last much longer!

    • Oh do tell! What is your version?! I make them with carrot cake too. And it tastes like Christmas, thanksgiving and Halloween in your mouth. All at once. Mmmmm. All we do from now until thanksgiving is eat pumpkin things and watch horror movies. So fun!

  2. We tried to make these and the batter was incredibly thick. I couldn’t imagine using a wire whisk like in your pic to stir it up. Even with the beaters, the beaters were totally clogged with the batter. I mean, it was just soooooo thick. I’m having a hard time describing. Thicker than mashed potatoes, but slightly less thick than play-doh.

    So let me ask a question that is about as dense as the batter we ended up with: When you say can of pumpkin and cake mix, I hear can of pumpkin and the powder that comes in the box, and nothing else. No eggs or oil or water or whatever else you would add if you were just making a regular cake, just the powder alone, and the can of pumpkin. Is that correct? The batter we ended up with went against every experience of cakes or cupcakes or muffins I’ve ever made.

    I admit it. I chickened out and added an egg just to get it a little bit less thick. It didn’t help much at all, but I gulped and went ahead to cook them. It took forever to cook, probably close to 30 minutes. The toothpick finally came out clean, but even so, when we ate them, they all tasted, well, kinda raw or undercooked. I understand these are supposed to be super moist and all, so maybe this is the way they are supposed to be, but every time I ate one, I felt like I was eating semi-raw muffins.

    So at the batter stage, is that the way they are supposed to be? At the eating stage, is that the way they are supposed to be? I can’t help but feel like I must have done something wrong

    • Oh my gosh I’m so sorry to hear how these turned out for you! I make them this way every time and they are always great! I will say, they are extremely moist and that can be hard to get used to but I appreciate it. The only thing I can think of is maybe the box of cake you used was too big? What kind of boxed cake did you buy? I’ll help you figure this out! Also, some cake mixes can be different so if the batter is too thick for me, I add a tablespoon or so of melted butter and that helps!

      • First I should say we really liked the flavor and do want to try again. I was just worried about what I was doing wrong.

        I can’t remember for certain, but i think we just used regular sized boxes of Pillsbury white cake mix. Rather than one box and a 15 oz can of pumpkin, we used two boxes and a 30 oz can.

        Apart from that, we’ll be trying again soon. We might just try a different brand of cake mix and see how that works out. We’ll try one box at a time this time. Maybe that will help too.

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