Looking for a simple and delicious fall treat? These 2-Ingredient Pumpkin Muffins are perfect for any occasion. With just two ingredients and a few minutes of prep time, you can whip up a batch of moist, spiced muffins that are sure to impress. Ideal for busy days or when you need a quick homemade snack, this recipe combines the warmth of pumpkin and the comforting flavors of spice cake mix into delightful muffins.
Ingredients:
1 box spice cake mix (15.25 oz)
1 can pumpkin puree (15 oz)
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin to prevent sticking.
Mix Ingredients: In a large bowl, combine the spice cake mix and pumpkin puree. Stir until the mixture is well blended and smooth. The batter will be thick but should blend easily.
Fill Muffin Tins: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. This will help the muffins rise properly and have a nice dome shape.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when the muffins are ready.
Cool: Allow the muffins to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. This step ensures the muffins don’t become soggy and helps them maintain their texture.
Serving Tips:
Warm or Room Temperature: These muffins are delicious either warm or at room temperature. For a cozy treat, warm them in the microwave for 10-15 seconds before serving.
Toppings: Enhance the flavor by adding a sprinkle of powdered sugar, a drizzle of maple glaze, or a dollop of whipped cream cheese. For added texture, try a light dusting of cinnamon sugar.
Pairings: Serve these muffins alongside a hot cup of coffee, tea, or apple cider for a perfect fall snack or breakfast. They also make a delightful addition to brunch spreads.
Storage Tips:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This will keep them fresh and prevent them from drying out.
Refrigeration: If you need to keep them longer, store the muffins in the refrigerator for up to 1 week. Make sure they are in an airtight container to maintain their moisture.
Freezing: For longer storage, freeze the muffins. Place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. To thaw, simply leave them at room temperature for about 1 hour or microwave them for 20-30 seconds.
Reheating: To bring back their freshly-baked texture, reheat muffins in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes. Alternatively, microwave them for a few seconds until warmed through.
Related Recipes:
- Easy Sausage Breakfast Muffins
- Mini Meatloaf Muffins with Mashed Potato Frosting
- White Chocolate Pumpkin Truffles
FAQs:
Can I use a different cake mix flavor?
Yes, you can experiment with different cake mix flavors to create variations of these muffins. While spice cake mix pairs perfectly with pumpkin for a classic fall flavor, you might also try chocolate cake mix for a chocolate-pumpkin twist or vanilla cake mix for a milder taste. Adjust baking time if necessary, depending on the mix you use.
Can I add mix-ins to the muffins?
Absolutely! Feel free to stir in mix-ins like chocolate chips, nuts, or dried fruit into the batter before baking. Add about 1/2 cup of your chosen mix-in to the batter to enhance the flavor and texture of your muffins.
How do I know when the muffins are done baking?
To check for doneness, insert a toothpick or cake tester into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done. If the toothpick has wet batter on it, continue baking for an additional 1-2 minutes and check again.
Can I make these muffins ahead of time?
Yes, you can make these muffins ahead of time. Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For longer storage, freeze the muffins. They can be frozen for up to 3 months. Thaw at room temperature or reheat in the microwave or oven before serving.
Conclusion:
These 2-Ingredient Pumpkin Muffins are perfect for those who want a quick and tasty treat without a lot of fuss. Whether you’re enjoying them for breakfast, a snack, or a sweet addition to your fall gatherings, these muffins are sure to become a favorite. The spice cake mix adds just the right amount of flavor, while the pumpkin puree keeps the muffins moist and delicious.
📖 Recipe:
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2-Ingredient Pumpkin Muffins
- Total Time: 25 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These 2-Ingredient Pumpkin Muffins are a quick and easy fall treat, combining just a box of spice cake mix with canned pumpkin puree. Perfect for a simple and delicious snack or breakfast, these muffins are moist, flavorful, and ready in just 25 minutes. Ideal for busy days or when you need a homemade treat with minimal effort.
Ingredients
1 box spice cake mix (15.25 oz)
1 can pumpkin puree (15 oz)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin.
- In a large bowl, combine the spice cake mix and pumpkin puree. Stir until well blended and smooth.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
For added flavor, consider mixing in chocolate chips, nuts, or dried fruit.
If using a different cake mix flavor, adjust baking time as needed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Baked Goods, Muffins, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 150 kcal per serving
