I love easy recipes. Don't you? Especially those that can be made in a jiffy. I think we started these last night at 8:15pm and had a scrumptious treat by 8:40. I can't take credit for this one (thank you Beth Pemper for sharing it) but I did add a few additional ingredients to her original creation. If you want to keep it simple, just do the canned pumpkin and cake mix recipe below. I opted for a 1/4 tsp of both vanilla extract and pumpkin spice for a bit more flavor. Verdict from Walt? Two thumbs up!
I can't wait to make these again and add some walnuts or craisins into the mix. I also think a cream cheese frosting would be DELISH too. You'll have to try this recipe asap as it's a perfect weekend treat for the coming cooler weather on a fall weekend. Who am I kidding. This won't be until November here in Austin, ha! Pair these delish muffins with my Pumpkin Spice Latte (recipe HERE) and let's just go ahead and call this my own personal heaven. Enjoy!
Two Ingredient Vegan Pumpkin Muffins
1 package vanilla or white cake mix
1 can (15 oz.) pumpkin
Directions:
Mix both ingredients together with a mixer.
Place in muffin tins and bake for 20 min at 400 degrees or until a toothpick inserted into muffin comes out clean!
Our recipe yielded 12 large muffins.
