These muffins are easy to make and require only two ingredients. That’s right, no oil, no eggs, just two ingredients!
What You Need For ‘Pumpkin Spice Muffins’?
Pumpkin Puree- I used store-bought canned pumpkin puree. If you’re not a fan of pumpkin, swap it out for sweet potato puree.
Pumpkin Spice Cake Mix- I used Betty Crocker’s Super Moist Spice Cake Mix, but any brand should work.
Cream Cheese Icing – If you’re looking to cut calories, skip my cream cheese icing. But if not, you can find my cream cheese icing recipe HERE.
Storage Use For Pumpkin Spice Muffins
Muffins can be stored at room temperature in an airtight container or a large zip-top bag for up to 2-3 days. However, if you plan on storing them in the fridge, it can sometimes slightly change the texture and dry out muffins, but it will extend their shelf life. Be sure to warm them briefly in the microwave before eating.
Easy ‘Pumpkin Spice’ Muffins
Description
Here’s an easy, 2-ingredient ‘Pumpkin Spice Muffin’ recipe that’s perfect for the fall.
Ingredients
Instructions
-
1.Preheat your oven on 375°F
-
2. In a medium sized bowl, combine cake mix and pumpkin puree. Stir until the mixture is well combined.
-
3. Pour the pumpkin spice mixture in an oiled cupcake pan.
-
4.Place in the oven for 18-20 minutes.
-
5. Allow to cool before eating. Enjoy!