I love pumpkin, but it seems the retailers are busy stocking their seasonal shelves with EVERYTHING pumpkin. I enjoy pumpkin flavored coffee, pie, and cakes, but now there are marshmallows, cheerios, yogurt pretzels, and even alcohol? Every fall season that passes, there seems to be a new food group that has incorporated pumpkin hoping someone will buy it before it goes on the half off sale between Halloween and Turkey Day.
But now that it’s October and it’s time to get into the fall spirit, I do love a simple fall pumpkin muffin. And this one is dairy free and only has two ingredients! The best part about this treat is that that they won’t give you a muffin top when you eat half the pan.
Two-Ingredient Pumpkin Muffins
Ingredients:
1 (18 oz.) boxed spice cake mix (like this one here)
1 (15 oz.) can of pumpkin
Cupcake liners
Directions:
Preheat oven to degrees 350 degrees
Mix ingredients together in a large bowl.
Bake for 20-25 minutes
Tips:
Sometimes I like to add mini chocolate chips to a few of them! If you want to turn your breakfast into dessert, put a dab of cream cheese frosting on top. Is your mouth watering yet?
*The chocolate chips and cream cheese frosting are NOT dairy-free, because I buy Hershey’s semi-sweet chocolate chips and a can of cream cheese frosting. If you have dairy allergies in your house, don’t offer them the “extra version” unless you are up for helping clean up explosions. (Or check out some substitutions here!)
This is one of the easiest and quickest recipes I have in my book that my family asks me to make over and over. No one will know that you made them from a box, except for me, now everyone will know my treats are all made from pre made mixes, and my frosting comes from a can, but hey . . . my name is not Betty Crocker, and I own it.
