Who knew that this post would be such a hit? It seems many of you loved the idea of the two-ingredient pumpkin muffins.
It's such a quick, easy make that I decided to whip up another batch, this time using Duncan Hines devil's food cake mix. And again, I wasn't disappointed. In half an hour from start to finish, I had delicious, moist muffins. Here are my notes on using chocolate cake mix:
I added about 1/4 c. of milk to thin the batter just a little.
No pumpkin flavor detected this time. Just tastes like a delicious, chocolate treat!
Chocolate chips, nuts or dollop of peanut butter in each cup would make excellent additions.
As before, mix your 15 oz. can of pumpkin puree with one box cake mix (ignore any ingredients the cake mix calls for) with an electric mixer until you have a well-blended batter. Bake at 350 degrees for 20 - 25 minutes (may vary with different cake mixes)
Many of you shared your own experience with this recipe. Thanks so much! I loved reading all of your tips and suggestions. If you're considering making these be sure to go through the comments on my original post to see what worked and what didn't work for others.
Here's some of the ones that I found particularly interesting:
Lots of you experimented with different cake mixes, and extra ingredients...
Gluten Free? Cindy may have the answer to make this recipe work for you and your loved ones...
Heather from Pinfluence blogged about her results with 3 different cake mixes. Read about her experience here.
And doesn't cream cheese frosting make everything better?
1 8 oz. package softened cream cheese
1 stick of softened unsalted butter
2 cups of powdered sugar
Mix all ingredients until well combined. Have a taste and add more sugar if you like!
Don't feel too guilty about indulging. According to Weight Watchers, each muffin is less than 100 calories!
And as always, I'd love to hear any of your other tips or experiences with this recipe as well (: