Pumpkin Muffins- Two Ingredients, Three Ways

One thing I look forward to most in the Fall is this recipe. Growing up my mom made these pumpkin muffins all the time and that is a tradition I am more than happy to continue. If this recipe looks a little familiar, it’s because it is! I’ve shared it here as double chocolate brownie bites and here as pumpkin cookies, but each one is a little different and worth checking out!

Today these pumpkin muffins are getting a little makeover, well three little makeovers to be precise. I am sharing how to create White Chocolate Pumpkin Pie Muffins, Walnut Streusel Pumpkin Muffins, and Dark Chocolate Cherry Pumpkin Muffins. A trio of delightful, fall, pumpkin muffin goodness!

I was trying to pick a favorite out of these three, but I cannot! I think pumpkin muffins are my ultimate weakness. I keep them in the fridge and heat them up for about 25 seconds before I eat, pure heaven. The streusel pumpkin muffins remind me of a breakfast crumb cake, but healthier! The other two are a delicious dessert option. You really cannot go wrong.

Two Ingredient Pumpkin Muffins (Three Ways!)

September 18, 2018

by yespleasedaily

Category breakfast dessert fall food kitchen Yum

Persons

12

Serving Size

12 Muffins

Cook Time

13 minutes

Notes

To make Streusel: mix walnuts, butter, flour, brown sugar and pumpkin pie spice together until well combined with a fork, top muffins before baking. It should create a crumbly mixture, if yours is runny add more flour until it crumbles. To make White Chocolate Pumpkin Pie: Mix chips in before spooning into the batter before spooning into the muffin tin, top white chocolate mixture with pumpkin pie spice. To make Dark Chocolate Cherry: Mix chips and cherries in the batter before spooning into a greased loaf pan, bake for 17-20 minutes or until firm to touch.

Ingredients

• 1 Box of Spice Cake Mix
• 1 Can of Pumpkin
• Coconut Oil Spray (Or Something Similar to Keep from Sticking to Pan)
• For White Chocolate Pumpkin Pie:
• Handful of White Chocolate Chips
• Pumpkin Pie Spice
• For Walnut Streusel:
• 1/2 Cup of Walnuts
• 1/2 Stick of Butter, Softened
• 3 TBSP Brown Sugar
• 6 TBSP Flour
• 1 TBSP Pumpkin Pie Spice
• For Dark Chocolate Cherry:
• Handful of Dark Chocolate Chips
• Handful of Dried Cherries

Instructions

1. Combine cake mix + can of pumpkin **ONLY THESE TWO. Do not add oil, eggs, water etc. that is called for on the back of the box
2. Spoon into a greased muffin tin, about 2/3 way full
3. Bake at 375 F for 10-13 minutes, until slightly firm to the touch
4. Let cool in pan for at least 5 minutes

Nutrition Facts

Two Ingredient Pumpkin Muffins (Three Ways!)

Serves: 12 Muffins or 1 Loaf Cake

Amount Per Serving: 12 Muffins
Calories		100 Calories (without add ons or toppings)
% Daily Value*
Total Fat		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate		0
	Dietary Fiber	0
	Sugars
Protein

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Yes, Please

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*A few tips: I like to let them be a tad undercooked and finished in the pan. They should be slightly firm to the touch. Baking time can vary, from 13-20 minutes depending on your oven, toppings, etc.. 

I love baking these for friends and family as Fall rolls around, is there a better way to win someone over than pumpkin muffins?! I think not! Soft, gooey, moist- this is a recipe everyone will love and so, so simple.

There are a million different ways you can tweak this recipe! It also works well with cream cheese frosting and caramel sauce. I cannot wait to bake up another batch, they are seriously my favorite things ever! Don’t forget to share if you try them, tag me @RileySitton and #OhYesPlz, so I can see and repost! XO