Pumpkin Spice Muffins
2 ingredient Pumpkin Spice Muffins
If you are in your fall baking era, you need to put these 2 ingredient Pumpkin Spice Muffins on your list! Not only are these so delicious….moist and sweet, I’ve snuck some flax, chia and protein, making these muffins a powerhouse of nutrition, all in a cute little mini muffin package!
You’ll want to make these simple and delicious pumpkin spice muffins again and again….here’s why:
Easy and very few ingredients
No need to drag out the mixer
Extra soft & moist
Deep pumpkin spice flavor, especially if you grab a spiced cake mix
Dairy Free
And adaptable! Add chocolate chips, nuts, or dried cranberries; sprinkle with coarse sugar; or leave plain
These little pumpkin spice muffins will be a lifesaver for school lunches, an afternoon pick-me-up, or breakfast on the fly!
Pumpkin Spice Muffins
Ingredients:
1 box of spiced cake mix, such as Krusteaz Pumpkin Spice bread mix
14 oz pumpkin puree
3 tbsp granulated sugar
1.5 tsp cinnamon
Optional, but worth it (to me)
flax seed
ground chia seed
vanilla protein powder
Directions:
Preheat the oven to 350F, or whatever the cake mix instructions outline.
In a large bowl, ix the boxed cake mix with the pumpkin puree. Don’t over mix, a few streaks of the cake mix is fine.
Add in the optional add-in, if using, and mix to combine.
Spray a muffin tin with non-stick spray or line with muffin liners. Divide the batter evenly in the muffin cups.
In a small bowl, mix together the sugar and the cinnamon and sprinkle generously over the tops of the muffins.
Bake for 12-15 mins for mini muffins, 20-25 for regular sized muffins. Check the boxed instructions.
Remove from the oven and allow to cool for 5 mins in the muffin tins before enjoying.
I love hearing from you! If you have any questions or comments about this recipe, leave them here! And definitely let me know if you tried this recipe! You can tag me on instagram @christies.lovestory.