Cooking for a family, while making family time

Two Ingredient Pumpkin Muffins

Two Ingredient Pumpkin Muffins

Baking made easy, like unbelievably easy! These two ingredient muffins are a fall staple in our house and for good reason. They are so simple even the kids can make them! My favorite part about these muffins is how customizable they are. We love to play around with toppings, letting everyone choose their own or eating them plain. Bake them plain and top with powdered sugar or icing once they’re finished. Or top with nuts, chocolate chips, raisins or pumpkin seeds before baking.

Ingredients:

1 can pumpkin purée
1 box spice bake mix

Optional additional topping ingredients:

Nuts
Chocolate chips
Butterscotch chips
Raisins
Icing
Powdered sugar
Pumpkin seeds

Makes 12 muffins

Method:

Preheat your oven to 350 degrees and line a muffin pan with 12 silicon or paper muffin cups. Next, in your stand mixer dump in your cake mix and your pumpkin. Mix together on low speed until fully combined. The batter is going to be thick and sticky. Carefully spoon the muffin mixture into your lined baking cups. Fill each cup about 75% of the way, as these muffins won’t rise too much and you don’t need to worry about them overflowing.

These muffins are going to look lumpy, for a smoother texture and nicer appearance I have a little trick. Get a small glass of water and place a spoon in it. Take the back of the wet spoon and smooth out the top of each muffin, dipping your spoon back into the water between each muffin. Once the tops of your muffins are smoothed out, feel free to add toppings. A few of our favorites are chopped walnuts and chocolate chips. Get creative, top these with whatever you like.

In this first picture, you can see the difference in the one row I smoothed out with the wet spoon, compared to the back two rows.

Now it’s time to bake them, into the oven the muffins go for 22 minutes or until a toothpick inserted into the middle of the muffin comes out clean. If you’re wishing to add your toppings of choice after baking be sure to let your muffins cool completely. Once cooled, top muffins with powdered sugar or icing, flavors we like are vanilla or maple. Seal muffins in an air tight container and enjoy within 5 days.

The pumpkin purée holds a lot of moisture, so whereas these muffins might seem dense in their texture, they’re not dry. For more richness you can add an egg or two to your batter, but they’ll be delicious even without it. If you’ve got a kiddo interested in cooking this is a great beginner recipe that they can start with. Even get your toddlers and younger kids involved. My little one always loves to line the muffin cups for me with the muffin liners. It’s a little step that helps to make them feel involved but also safely keeps them away from the oven.

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