2 Ingredient Pumpkin Spice Muffins

It's technically 3 ingredients if you include the pumpkin seeds on top, but they are optional! It really doesn't get any easier than this. These Pumpkin Spice Muffins are delicious! 

I saw somewhere that the canned pumpkin mixed with devil's food cake works out to be like a brownie. I'm definitely trying that next time! I LOVE brownies! Don't you?

I froze the rest of the canned pumpkin. You can measure it out first and write it on the bag. The recipe called for a 15oz can, but I couldn't find that size. That works out to a little less than 2 cups, but I wasn't about to try and measure 1.875 cups.

Pumpkin Spice Muffins
Adapted from Allrecipes.com

Makes 22 servings

Ingredients

• 1 box spice cake mix
• 2 cups canned pumpkin (not pumpkin pie filling)
• 4 teaspoons pumpkin seeds (optional)

Directions

1. Preheat the oven to 350F and line 22 muffin tins with paper liners. I suppose you could make your muffins a bit larger, but then your points value will go up of course.
2. In a large bowl, mix the cake mix and pumpkin together. At first I was unsure about this recipe, because the pumpkin seemed a little thick. I was mixing and it really wasn't coming together. But after mixing some more, it finally turned into a thick batter.
3. Use a large cookie scoop to divide the batter among the paper liners, then flatten it in the middle a little. Sprinkle a few seeds on top and bake for 15 minutes. Don't over cook these, they may end up dry. Test them after 13 minutes and if the tester comes out clean, remove them from the oven. They're nice and moist on the inside despite looking a little dry on the outside.

LINKING TO

Creative Thursdays

at Michelle's Tasty Creations and Crafty Ideas

&

Gooseberry Patch : Pumpkin Recipe Roundup