But even my husband can make these pumpkin muffins. They are so easy it's embarrassing. I got this recipe from a friend and have made it a hundred times since then. People always ask for the recipe and I try to make it sound like they are something really fancy. No. They are not. They have only two ingredients.
Seriously, TWO INGREDIENTS!
These can be made into muffins by adding a simple glaze, maple glaze, orange glaze, etc. or streusel topping. Add in pecans if you like. Or you can top 'em off with a little cream cheese frosting and call them cupcakes.
I really like them with the pecans mixed in the batter and the maple glaze on top (just mix real maple syrup into powdered sugar slowly until a good glaze consistency). I make them mini size and they just pop right in your mouth all on their own. Make them as bars with cream cheese frosting and they'll be a huge hit at your next church potluck. I even made it as a bundt cake once and drizzled orange glaze over the top for a little get together with friends. (Don't tell them how easy it is.)
Start with the basic two ingredients and jazz it up however you like. I made mine tonight with a pecan streusel topping. I spent 4 minutes prepping and 20 minutes playing on facebook while these baked. And now they are all ready for a quick breakfast in the morning, which is good since my husband needs to leave early for a work meeting and I'm on my own to feed the kids.
These are vegan--the cake mix I used contains no egg or dairy products. Be sure to read the label if you are concerned about either of those ingredients. I used a vegan butter in my streusel.
All vegan. All yummy. All easy. It's all good!
One note: These are actually better if you make them ahead and let them sit overnight or for a few hours. They are a little dry right out of the oven but get more moist as the day goes on.
2 INGREDIENT PUMPKIN MUFFINS or CUPCAKES
1 (15 oz.) can pumpkin
1 box spice cake mix
Mix together well and cook according to directions on box for cake, muffins, etc. Normal size muffins usually take about 18 minutes at 350 degrees.
PECAN STREUSEL TOPPING
1/4 c. chopped pecans
1/4 c. whole wheat flour
1/4 c. oats
1/4 c. brown sugar
1/4 c. vegan butter
Stir together the pecans, flour, oats and brown sugar. Cut in butter until mixture is pea sized crumbs. Sprinkle over muffins or cakes before baking. (Also good with a drizzle of maple syrup added in.)