These muffins are easy to make and require only two ingredients. That's right, no oil, no eggs, just two ingredients!
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.
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.
Here's an easy, 2-ingredient 'Pumpkin Spice Muffin' recipe that's perfect for the fall.