Wednesday, September 17, 2014

3 Ingredient Pumpkin Spice Muffins


Well, I can't deny it anymore.  Fall has come here to the midwest.  I had been hoping it was maybe just a bit of a cold snap and we would warm back up to a few more weeks of summer.  I don't think that is going to be the case.   I bought my first jug of apple cider and have been dunking my tea bag in it all week.


I guess that means it's okay to crack out the pumpkin and start some fall baking.  Remember these two ingredient muffins?  These are a variation my aunt told me about.  I realized it was totally brilliant and had to share.


3 Ingredient Pumpkin Muffins


  • 1 box spice cake mix
  • 1-15 ounce can pumpkin puree (not pumpkin pie filling)
  • 1 cup chopped walnuts


In a large bowl stir together cake mix and pumpkin puree.  Fold in the chopped walnuts.  Line a muffin pan with cupcake liners or spray generously with cooking spray.  Fill liners 2/3 full with batter.  If desired, sprinkle with raw sugar.  Bake at 350 degrees for 30-35 minutes.  Be sure to test for doneness with a toothpick.  Baked goods with pumpkin are notorious for staying raw in the middle.

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