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.
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
- 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
- Spoon into a greased muffin tin, about 2/3 way full
- Bake at 375 F for 10-13 minutes, until slightly firm to the touch
- Let cool in pan for at least 5 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.
Nutrition Facts
Two Ingredient Pumpkin Muffins (Three Ways!)
Serves 12 Muffins
| Amount Per Serving | ||
|---|---|---|
| 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
*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
I can’t wait to try these!!!! My mom always makes pumpkin muffins for me but now that I’ve moved far away I can’t have them as often 🙁 I can’t wait to make these soon!!! Also so interesting that it’s literally only two ingredients!
You have to let me know how they turn out! Thank you so much for reading 🙂
I guess if you add the toppings, it’s a little more than two but even just the plain muffins are SO yummy and easy. XO