2 Ingredient Pumpkin Muffins
October 17, 2011
Yes, you heard that right, 2 ingredients. I too was shocked when I first saw this recipe and even more shocked when I tasted one – it was the moistest cupcake I’d ever tasted despite the fact that I hadn’t added any water, oil or eggs! This is a great breakfast muffin, a delicious afternoon treat with your coffee, and an easy dessert — basically, it’s good any time of day!
Pumpkin Muffins
- One Yellow Super Moist Cake mix
- 1 -15 ounce can 100% pumpkin puree (not pumpkin pie filling
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. DO NOT ADD ANY OTHER INGREDIENTS – NO water, NO eggs, NO oil – just simply the cake mix and the pumpkin! Beat on medium for 2 minutes. Fill cupcakes about ½ full. Bake for 16-20 minutes or until tooth pick comes out clean. Cool completely before frosting. Makes 20 cupcakes. You can make this as a cake too – just bake a little longer.
Apple Cider Glaze
- 1 cup powdered sugar
- 2 T. apple cider
- 1/2 t. pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour over pumpkin cupcakes. Let set before covering.
