Pumpkin Muffins

Made from two ingredients.

Yes, you read me right!

I think this recipe has been around for awhile, in fact I seem to remember it from my Weight Watcher’s days which were back when Maddie was born, so that’s a good 11 years ago.
Also, these are delicious.  Words cannot describe how moist these muffins are, in fact, if I were to try a word, it would probably have to be “creamy”.  I’m not sure how a muffin can be creamy, but these come pretty darn close.

Here are your two ingredients:

The original Weight Watcher’s recipe I used was a box of angel food cake mix and a can of pumpkin (because angel food cake is fairly low in fat and calories), and the recipe that’s traveling around blogs right now calls for any cake mix (red velvet, chocolate, yellow, etc.) and a can of pumpkin, but when I went to the grocery store to pick out my cake mix (I was thinking a spice cake would be good) I saw this muffin mix.  First of all, it’s made with Cinnabon cinnamon which I just love.  Second of all, it comes with a streusel topping, which just sounded better than a bare muffin.  I was worried, however, that the recipe would only work with a cake mix, not a muffin mix, but I gave it a try anyway
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ALSO, did you know that there’s a pumpkin shortage right now?  The first two stores I went to had signs like these:

But I found some at Walmart.  I bought six cans, and I may go back and buy more, because these muffins were such a hit with my kids, and with a whole can of pumpkin in there, I think they’re a little bit healthy too, right?  By the way, Walmart’s pumpkin was only priced at $1.68 a can instead of Giant’s $2.19—BONUS!)

So basically, mix together your muffin or cake mix and your can of pumpkin (not canned pumpkin pie mix though…just plain pureed pumpkin), then dump it into your muffin tins.  I found this box only made 11 nice sized muffins.  I wonder if a cake mix would make more, because a cake mix usually makes 24 cupcakes. 

This came with streusel topping, so I also patted that onto the top of each muffin.  Bake the muffins in a 350 degree oven for about 20 minutes, or until a cake tester comes out clean.  Mine took about 22 minutes.


These were seriously delicious, made of two ingredients you can keep on hand (if you can find the pumpkin), and a little bit healthy (lots of pumpkin and no oil in there!)

I hope you like them as much as we did!


Pumpkin Muffins
1 – 15 oz. can pumpkin
1 muffin or cake mix (I used Betty Crocker Cinnamon Streusel Muffin Mix)

Mix together.  Fill muffin tins almost to top.  Bake for about 20 minutes until cake tester comes out clean.  Allow to cool for a few minutes, and then remove muffins to a wire rack to cool completely.

I am linking this recipe with Foodie Friday!