A few days ago a recipe came across my Facebook news feed, and I just knew it was my kind of recipe. Sadly I cannot seem to locate the origin of the recipe.

First, it has pumpkin in it. And I’m a HUGE fan of pumpkin. Like, love the stuff more than I should.

Second, it has two ingredients. Just two. Even I can’t screw that up.

As a side note, what’s up with all the recipe shares on Facebook lately? Don’t those people know that’s what Pinterest is for? I’ll never find a recipe on my wall to make later.

Anyway.

Since yesterday was Zadey’s first day of school, I wanted to make her a special treat when she got home. This was it. And they are delicious!

Two Ingredient Pumpkin Muffins

1 Box Yellow Cake Mix (I used Betty Crocker)
1 Can (15 oz) Pumpkin Purée

Preheat oven to 350*.

Combine pumpkin and cake mix until completely moist.

Drop by spoonfuls in to greased muffin tin, or muffin liners.

Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out clean.

Alternative: When I shared this recipe on my wall, one of my friends suggest using spice cake mix, instead of yellow. This would make it taste more like pumpkin pie. YUMMY! While I have not tried the spice cake mix, yet, I did pick it up to give it a shot.

As an added treat, my girl loves some frosting. So I also grabbed Betty Crocker cream cheese frosting and added it to the top.

This was really good. However, the pumpkin flavor is really so light that I think the frosting takes something away from the muffin.

These are so very moist, and dense. They’d absolutely make a great mid-morning snack for the kids at school. A little protein powder in these could go a long way to pack them with punch.

If make these up, let me know what you think! And if you really love them, please share them on Pinterest!

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Kathryn Rawson