2-Ingredient Pumpkin Muffins

Fall is my favorite season and I’m so thrilled that it’s finally here!
My Pinterest has been blowing up with soups and stews, apple cobblers and pies, and pumpkin everything. Y’all know what I’m talking about. You’re probably even guilty for a few of those pins! I know I am!

That’s why, when it comes to Fall baking, sometimes it’s nice to have a simple but delicious recipe to fall back on.
Enter: 2-ingredient pumpkin muffins. I’ve been making these the exact same way since college and they never fail to impress and get gobbled up. I normally make all my recipes from scratch, but this is just one that shouldn’t be messed with — it’s too perfect the way it is!

These muffins are huge and fluffy and suuuuper moist. They practically belong behind the display case at Starbucks.
Oh, and did I mention they’re only two ingredients??
Make these now; thank me later. 😉

2-Ingredient Pumpkin Muffins
Makes 1 dozen (gigantic and delightful) muffins.

Ingredients:
1 can pumpkin puree (not pumpkin pie filling)
1 box spice cake mix

Preheat oven to 350*. Prepare muffin pan.
Mix ingredients in large bowl until fully combined.
Plop large portions of mixture into muffin pan.
–The muffins will bake in exactly the shape they’ve been plopped, so if you want them flat, be sure to round out the tops. I love the organic, whimsical look of leaving them like I’ve spooned them out, so I don’t bother rounding them.
Bake for 15-18 minutes.

Enjoy!

What is your favorite Fall flavor? Mine might be a tie between apple cinnamon and pumpkin! Mmm.
-e.