Two-Ingredient Pumpkin Muffins
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In a surprise that comes to no one (especially if you have followed me on Instagram since about September,) I love all things pumpkin. I also love to bake. I used to show up at meetings in college with all kinds of baked goods, and I love my birthday because it’s an excuse to whip up some treats for my friends. Pumpkin muffins are definitely some of my favorites, and even though pumpkin is not in “season,” I still crave it.
Since my birthday was last week, I whipped up some pumpkin muffins to snack on during the game tonight. While I’m not opposed to baking challenges, sometimes quick and easy is the way to go (like last night – a week of travel plus four events at work makes this recipe a winner.)
- One box of yellow cake mix, any brand
- One can of pumpkin (15 ounces)
- 1/4 cup chocolate chips (I know it says two-ingredient – these are optional! but very yummy 🙂)
Preheat the oven to 350. Whip up the cake mix and pumpkin in a big bowl. Dump in the chocolate chips if you’re adding them. (Would also be yummy with cinnamon, nutmeg, or pumpkin pie spice!) Dump into the muffin pan and bake for 15-20 minutes.
In addition to being super yummy, they’re also pretty healthy since there is no added sugar or oil. Myfitnesspal figures them to be 308 calories each with the chocolate chips, and they are great for me for breakfast as well.