Pumpkin lattes, pumpkin bars, pumpkin pies and now two-ingredient pumpkin muffins all signify that fall is here. Not only does pumpkin conjure up thoughts of fall, but it is healthy too. Pumpkin puree is full of fiber, vitamin A, vitamin K, and potassium. This recipe is an easy way to satisfy a pumpkin fix and get a little nutrition at the same time.
15 oz. can of pumpkin puree (not pumpkin pie filling)
1 box of spice cake mix
Preheat oven to 350°F.
Stir the pumpkin puree into the dry spice cake mix until fully mixed together.
Fill 12 lined muffin cups 2/3 full. The muffins do not rise much in the oven, so the finished product will be similarly sized to the unbaked muffins.
Bake the muffins at 350°F for 18-22 minutes until a toothpick comes out clean.