2 Ingredient Pumpkin Spice Muffins
You will be shocked at how easy these 2 Ingredient Pumpkin Spice Muffins are to make. Two ingredients to mix together and bake then they are ready to serve.
Servings: 12 Muffins
Ingredients
- 15 oz Pumpkin puree
- 15.25 oz Spice cake mix (dry)
Instructions
- Preheat oven to 350 degrees F. Prepare a muffin tin with nonstick cooking spray or cupcake liners and set aside.
- Mix your two ingredients together and place in a muffin tin 3/4 the way full. Bake for 18-20 minutes or until a tooth pick comes out clean.
Notes
How to store and freeze these muffins:
These muffins can be easily stored for a quick breakfast before heading out to work or school. Store them in an airtight container on the counter. If you have a large batch separate the layers with wax paper. They should last on the counter for about 5 days.
You can freeze these muffins also. Once the muffins have cooled place them in an airtight freezer safe container. If you have multiple layers separate the layers with wax paper. They will last in the freezer for about 3 months. When you want to eat some pull them out and place them in the refrigerator for 24 hours to thaw. You can warm them up in the microwave for about 15 seconds each muffin.
Nutrition
Serving: 1muffin | Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 238mg | Potassium: 196mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5516IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg