Pinterest Proven: Two Ingredient Pumpkin Muffins

17 Oct

No eggs, no oil, no water. Two. Ingredients. That’s it. Ok, three if you have a chocolate craving and four if you can’t say no to cream cheese frosting. There are two things I love in the kitchen: easy recipes + anything that involves pumpkin. After seeing this on Pinterest, I decided I needed to give it a go and it was totally worth it. The below recipe makes a little less than 2 dozen muffins since you need to fill the tins with more batter than you usually would (they won’t rise as much as “normal” muffins). I made half of mine without chocolate chips and then added them in to the remaining batter – both muffins were absolutely delicious so just do whatever your heart/belly desires! What are your favorite pumpkin/Fall-inspired recipes?

Two-Ingredient Pumpkin Muffins

Makes about 18 muffins


  • 1 box spice cake mix
  • 1 15 oz. can of pumpkin (not pumpkin pie filling)
  • 1 bag mini chocolate chips (optional)
  • Cream cheese frosting (optional)


  1. Preheat your oven to 350 degrees.
  2. Combine spice cake mix and pumpkin puree into a mixing bowl.
  3. Blend by hand or with a mixer for two minutes until well mixed – doing this by hand is somewhat difficult because the batter gets pretty hard.
  4. After mixing, add chocolate chips if desired.
  5. Scoop batter into lined or greased muffin tins. Since you’re forgoing traditional cupcake ingredients, these will not rise as much so go ahead and fill the entire muffin tin with batter.
  6. Bake muffins for 20 minutes and let them cool before removing from the tins.
  7. Enjoy plain or with a little cream cheese frosting on top!

Really feeling in the Fall spirit? Check out these Fall-inspired coasters and trivets in the Lauerland Boutique!


5 Responses to “Pinterest Proven: Two Ingredient Pumpkin Muffins”

  1. Holly McCleary September 2, 2013 at 10:14 am #

    I just made them and used my pampered chef muffin pan. You’ll need to either bake at 400 or bake aroun 30 minutes at 350. Otherwise, these were delicious. Also, I sprinkled brown sugar on top to give them a little sweet crunch.

  2. auntyvonne April 9, 2013 at 4:43 pm #

    They are in the oven right now. I’m using a mini-muffin tin though. I’ll keep an eye on the time since they may not need as much time since they’re smaller.

  3. Mom October 17, 2012 at 8:46 am #

    It’s nice to have a “taster” in house!!

  4. wbuckingham October 17, 2012 at 8:45 am #



  1. Fall Bucket List | one happy designer - August 21, 2013

    […] – Apple Butter, 14 – Movember Campaign, 15 – PA Conference for Women, 16 – Sweet Potato Muffins (I use sweet potato puree in place of pumpkin), 17 – City Fun, 18 – Soup Night, 19 – Fall Fest, 20 – Armchair Traveling, 21 […]

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