Pumpkin Muffins

Yesterday I wrote about our crazy messy front yard and the water pipe. You’ll be happy to know that my husband got the water fixed yesterday afternoon. I was so happy to hear that water running through our pipes! Thank you all for your prayers! 

I promised I would post the recipe for the Pumpkin Muffins I make every Thanksgiving. They are super easy to make and taste so good! You are not going to believe how simple they are. So let me tell you how! 

You only need two ingredients. Yep! Just two!! Cake mix and a can of 100% pure pumpkin. I use yellow cake mix, but I’m sure you can use any. I think I’m going to try chocolate cake mix, too. 

Mix the cake mix with the pumpkin. I start out using a mixer, but switch to a spoon to get it all scraped off the bottom and sides of the bow. The mix gets really sticky. 

Put the mix into a muffin tin lined with cupcake liners. It makes about 24 muffins. 

Bake the muffins at 350 degrees for about 20-25 minutes. (Excuse my stained muffin pan. It’s about 100 years old!) 

That’s it! It feels really weird to not add any eggs or oil after putting in the cake mix. However, these muffins come out incredibly moist with just a hint of pumpkin flavor. And because they are called “muffins” I’m pretty sure they are safe to eat for breakfast! 


37 thoughts on “Pumpkin Muffins”

  1. So glad you got your water back, Michele. These muffins look really yummy! Last week I made vegan ginger pumpkin cupcakes (w/ no dairy) but they had 1/3 cup oil – yours are fat free! Blessings & hugs! ๐Ÿ’ฆ๐Ÿค—๐Ÿ’ฆ

    Liked by 4 people

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