This Easy Pumpkin Muffins Recipe is a two ingredient cake recipe that’s easy and yummy! It’s a quick and easy treat especially great for this time of year!

2 Ingredient Pumpkin Muffins Recipe

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This Easy Pumpkin Muffin Recipe is a two ingredient recipe starting with cake mix that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!

Author: Sarah D.

Ingredients

1 cake mix (any flavor works, but chocolate is our hands down favorite!)
1 can pumpkin or 2 cups mashed cooked pumpkin
1 cup mini chocolate chips (optional)

Instructions

Preheat oven to 350°.
Beat the ingredients together with an electric mixer until smooth. (It will be really thick.)
Add 1 cup mini chocolate chips and stir.
Line muffin tins with paper muffin cups and spray with non-stick spray.
Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.)
Bake for 20 minutes, until a toothpick inserted in the center comes out clean.
Cool and frost if desired.

Notes

My family likes these muffins just as they are when they are hot from the oven.
Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips.
I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.
This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.

Homemade Pumpkin Whoopie Pies Recipe

1 cup brown sugar

1 cup sugar

1 cup vegetable oil

1 – 15 oz. can of pumpkin

2 large eggs

1 tsp. vanilla

3 cups flour

1 Tbsp.cinnamon

1 tsp. baking soda

1 tsp. baking powder

1 tsp, ground ginger

½ tsp. salt

½ tsp.ground nutmeg

¼ tsp. ground cloves

Preheat oven to 350 degrees.

Beat together sugars, oil and pumpkin. Add eggs and vanilla. In a separate bowl, shift together the dry ingredients. Add to wet ingredients.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling For Whoopie Pies

1 – 8 oz. package of cream cheese, softened

1 stick butter, room temperature

1 – 16 oz. package of powdered sugar

1 tsp.vanilla

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. Enjoy right away or chill overnight. Makes 12-14

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