The Limitless Two-Ingredient Muffin Recipe

July isn’t the traditional season for pumpkin flavored anything but I know more than a few people who can’t wait for fall and its flavors…including my daughter.  If you’re not a fan of pumpkin, there are variations  you’re bound to love including dark chocolate blueberry and pineapple carrot cake, which you’ll find directions for below.

These muffins freeze well: cool and store in freezer bags, then thaw and eat.

This recipe isn’t mine – it was shared with me – though whoever came up with this is genius.

What you’ll need:

  • 1 package (15-17 ounces) spice cake mix
  • 1 – 15 ounce can of 100% pumpkin


  • Preheat oven to 350 degrees
  • Stir ingredients together in a large bowl with a wire wisk
  • Portion mixture (3/4 full) into muffin tins sprayed with non-stick spray
  • Bake muffins for 30-35 minutes

These make filling snacks and are great to grab from the freezer and throw in a lunchbox or purse. Cool the muffins before transferring to the freezer. I find it easier to make a double or triple batch so we have a stash.

Before baking, you can sprinkle any of these muffins with:

  • granulated sugar
  • chopped nuts
  • pumpkin seeds
  • crumb topping  (1/2 cup each flour and brown sugar, 3 T softened butter, 1/2 t ground cinnamon)
  • nutmeg
  • pumpkin pie spice

Now let’s switch up our ingredients, though oven temperature and baking time remain the same:

Dark Chocolate Blueberry

  • Dark chocolate cake mix + 15oz. can of pumpkin + 1/2 C fresh blueberries

(fold in blueberries after cake mix and pumpkin are combined)

Pineapple Carrot Cake

  • Carrot cake mix + 15oz. can of pumpkin + 8oz. can crushed pineapple

(drain and press pineapple with paper towel before adding to muffin mixture as too much moisture will cause muffins to fall apart)

The combinations for altering this recipe seem limitless. What do you want to try? Share your favorites, blunders, and stories in the comments.


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