Let’s hear it for a delicious recipe that only has TWO ingredients!!!
This is one of my most favorite recipes in the fall, and it is by far the EASIEST recipe I could ever share with you! There are TWO ingredients! TWO! I’m sure most of you know about this little treat, but for those that don’t, you need to try these. They’re simple and delicious and they just taste like fall!
Pumpkin Spice Muffin Recipe
What you need:
Brace yourself…
A box of Spice Cake Mix and a can of Pumpkin. That’s all, folks!
Place the spice cake mix and the pumpkin in a bowl.
Mix well.
Place a large spoonful in each muffin cup. I filled 9 cups pretty full. They don’t expand too much, and I like large muffins. You know, because no matter how large they are they’re all the same amount of fat and calories, so you might as well make them large…right?!?! :)
You could stretch it out to 10-12, but 9 was a good number for me.
Cook at 350° for 15-20 minutes.
Eat and enjoy!
My intention was to cut the Pumpkin Muffin, put a little butter on it, and then take a picture. However, I cut it, buttered it, and that stinkin’ muffin was SCREAMING at me to eat a little bite.
I have no self-control.
NONE!
I just had to have a little bite before I took the pic. I thought maybe you wouldn’t notice, but when I went back to upload these pics I felt the need to confess…just in case you DID actually notice.
The maniacs LOVED the muffins! LK said, “Mama, those are delicious! Can I have another one?”
I said “NO! The rest are for me!” :)
Preston enjoyed his muffin so quickly I only got a pic of it stuffed in his mouth…with a little milk mustache.
Recipe for Pumpkin Spice Muffins
Ingredients:
- 1 Box Spice Cake Mix
- 1 (15 oz) Can Pumpkin
In a large bowl combine Spice Cake Mix and Pumpkin. Mix well. Put a large scoop of mix in 9-12 muffin cups. Cook at 350° for 15-20 minutes or until the little peaks on top start to brown slightly. Enjoy!
Refrigerate any muffins that aren’t eaten within 24 hours. They’re so moist that they tend to mold quickly…or so I hear. They never last that long at my house.
I hear these go well with a side of Halloween candy from your children’s Halloween buckets (or Easter baskets.)
.
Well, what do you know?! I just happen to have BOTH of those ingredients sitting in my pantry right now! Guess what is for breakfast?! :-)
It is bad that I am making these right now, like at 4:10 in the afternoon with roast, green beans, and mashed potatoes on the dinner menu…the batter is YUM-O…
HI, I WOULD LIke to know if they can be put in the freezer if you have any left. THank you.
Have you ever thought about piping no bake cheese cake filling into the center?