Pumpkin season is here again, which means the base of this recipe will be popping up all over the internet in the next few weeks. It’s called “Easy Pumpkin Muffins”, “Cake Mix Pumpkin Muffins”, or “Two Ingredient Pumpkin Muffins”, and people swear by it. I’ll admit, I was curious. Two ingredients for delicious muffins? Sounded too good to be true…
I made the muffins, and even before popping them in the oven, I knew they weren’t right. The batter was thick. Really thick. One recipe barely made 12 muffins, and after they came out of the oven, they didn’t even look like muffins. They looked pretty much the same as the batter did before baking. I’ll admit, they were tasty, but they weren’t muffins. I missed the tender crumble of a muffin, the lovely domed top that says “Hi! I am not a cupcake or a mini tart. I am a muffin!”
So I did something radical. I added a third ingredient to “Two Ingredient Muffins”. I know, I know, it seems crazy, like that would defeat the purpose of even attempting to make Two Ingredient Muffins. I just couldn’t help myself; they needed help. Oh, and the third ingredient? Water. It’s just plain ol’ water. Adding much-needed water to this famous quick and dirty muffin recipe makes them larger, lighter, fluffier, and more moist, all with less calories than the original AND you get an extra six muffins out of the recipe.
Let’s go over that one more time: Adding a (nearly) free ingredient that you already have in your house makes these muffins LARGER and have LESS CALORIES and you can even get more muffins for your baking troubles! It also makes them much, much prettier. You look at these babies and you’re like, “Those are muffins”. Even my reluctant-to-use-shortcuts self had to admit they were awesome, and substituting 18 ounces of my homemade Yellow Cake Mix and two tablespoons of Pumpkin Pie Spice for the pre-made Spice Cake Mix is a great way to know exactly what is going in to your muffins.
- 1 box ( 18 oz ) Spice Cake Mix
- 1 can ( 15 oz ) pureed pumpkin
- ¼ cup of water
- Preheat oven to 350 degrees.
- Mix all ingredients until combined and smooth.
- Grease ( or put cupcake liners in ) your cupcake pans.
- Equally distribute the batter between 18 cupcake wells.
- Bake for 25 minutes.