Recipe is subjective, though. I feel pretty silly even sharing this one. It's all over Pinterest, though, so I had to give it a try... and what kind of blogger would I be if I didn't share my results with you? ;-)
I'll admit it. I thought they were going to be dry and dense... and not very good. Luckily, that was not the case! The canned pumpkin turned these bad boys out just right!
This recipe made 12 muffins for us. We ate them ALL within a few days. I totally meant to freeze some for easy snacks for after Baby Cookie gets here... but that went out the door when we tasted how good these are. Plus, they're so easy, I'm sure I can whip up another batch soon!
2 Ingredient Pumpkin Muffins
• 1 package cake mix (any kind - I used butter pecan here, but I've heard spice, carrot, and yellow all work really well!)
• 1 15 oz. can pure pumpkin (NOT pumpkin pie filling)
• OPTIONAL: chocolate chips / cream cheese frosting
1. Preheat oven to 350º.
2. In a large bowl, combine the cake mix and the pumpkin.
3. Use a beater to mix until batter is consistent.
4. Add chocolate chips if you are using. (I used the mini ones in mine!)
5. Scoop the mixture into muffin liners.
6. Bake for 20-25 minutes (mine needed 22 minutes exactly).
7. Try to let them cool before digging in... but we couldn't wait that long!
Are you a 'pumpkin' person?
What's your favorite kind of muffin?