3 Ingredient Pumpkin Muffins
With just a box of spice cake mix, a can of pumpkin puree, and a few eggs, you'll have delicious pumpkin muffins on the table in no time. These are some of the easiest pumpkin muffins you will ever make, and they aren't overly sweet and be served as a side to complement soups and salads.This recipe is perfect for busy mornings, a cozy afternoon snack, or even a quick dessert. The best part? These muffins are simple to make but taste like you spent hours in the kitchen!
Ingredients
- 3 large eggs
- 1 15.25- ounce box spice cake mix I used Duncan Hines
- 1 cup pumpkin purée
Optional Topping :
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 375 ℉. Line a standard-size muffin with cupcake liners and spray baking spray. Set aside.
- In a large mixing bowl, lightly beat eggs with a whisk or fork.
- Add the spice cake mix and the pumpkin purée and combine with a rubber spatula.
- Using a large cookie scoop, fill each muffin well ⅔rds full with muffin batter.
- Bake for 13-15 minutes or until a toothpick inserted into the muffins comes out clean.
Notes
Storage and Freezing:
Store any leftover muffins in an airtight container at room temperature for up to three days. They can be stored in the refrigerator for up to seven days. I think these get better the second day because the moisture from the pumpkin has time to soak in overnight, making the muffins extra tender and flavorful.
These muffins freeze really well. To freeze, place the cooled muffins in a freezer bag or wrap them in plastic wrap and store them in the freezer for up to three months. When you're ready to enjoy, just let them thaw at room temperature or pop them in the microwave for a few seconds.
Notes:
Many cake mix companies have recently reduced the size of their cake mixes from 15.25 ounces to 13.25 ounces. To get the best results with this recipe, make sure you're using a 15.25-ounce box of cake mix, or you might end up with muffins that are a little too dense.
The Cinnamon Sugar topping can be sprinkled on before baking or be added after baking by dipping the tops of the muffins into melted butter and then in the cinnamon sugar mixture.
Nutrition
Serving: 1muffinsCalories: 170kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 35mgSodium: 230mgPotassium: 162mgFiber: 1gSugar: 18gVitamin A: 2.776IUVitamin C: 1mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!
