It has been way to long since I have posted a recipe and today I’ve got a perfect one for the fall season! I was re-introduced to these delicious pumpkin cupcakes (or you can call them muffins if you want to munch on one in the am!) after I gave birth to Lily from my Cousin Kim. As a mom I am in constant search for easy recipes that actually taste good that I can whip up in a flash. I was shocked that I had this recipe all along in my family cookbook that my mom used to make as a weight watcher’s recipe (I’ve been told they are only 2 points).
This is a easy recipe…only takes two ingredients (you can add fat-free Cool Whip if you want)…is toddler approved (especially with the Cool Whip!)…they melt in your mouth…they’re quick…and there is little clean up (worth it just for this factor alone!).
(I had a toddler hovering so taking more photos was a little difficult!)
Two Ingredient Pumpkin Cupcakes (or muffins!)
1 box Spice cake mix (I like the Duncan Hines brand)
1 can of pumpkin
Preheat oven to 350 degrees and fill muffin tins with liners.
Using a hand mixer, blend the pumpkin & spice cake mix for about 2 minutes.
Spoon the mixture into the lined muffin tin and bake for 19 minutes.
Pop the cupcakes out of the tin and let cool on the counter.
You can eat these as is, or apply a small dollop of fat-free Cool Whip. You can step it up another notch by sprinkling crunched Health bits over the Cool Whip (your inner fatty will thank me!).
Have you heard of the blog Picky Palate??? Well head over there for her take on using these two ingredients with two others for some super cute (& delicious) pumpkin spice cookies! (Click Here)