Two Ingredient Pumpkin Muffins

Today I want to share with all of you a sure easy, cheap recipe that I found on Splitcoaststampers website.  Some of the demonstrators for Stampin' Up! have shared some of their inexpensive and easy recipes that they make when they have stampers over.  Everyone was raving about how good this recipe is, so I just had to try it and today it was cool enough to have the oven on.

All you have to do is empty your cake mix and pureed pumpkin in to a mixing bowl.

I used my hand held mixer to blend it all together, it will be really thick too, but boy does it smell heavenly.

I have some Pampered Chef Brownie Pans, but you can use your muffin tins too.  I added papers for easy of clean-up.  I probably should have spread the mixture out some but next time I make them I will.

Here they are all done baking.  Let them cool.

Here are two of them, one with cream cheese icing and one plain.  Hubby likes his iced, I like mine plain.  Some of the ladies stated that you can use any flavor of cake mix and some have even used Angel Food cake mix.  Another way to bake this mixture is to spread it into a 9x13" greased cake pan, then ice with cream cheese icing.  Either way you make these, they are GOOD!  Very moist too.

Pumpkin Muffins

1 box Spice Cake mix (18.25 oz.), no eggs, oil or water
1 can Pumpkin (15 oz.) puree, not the pumpkin pie mix

Place cake mix and pumpkin into a mixing bowl.  With a hand-held mixer, mix until well blended.  Place cupcake liners into 24 muffin wells, add mixture to each well, until evenly divided.  Bake at 350 degrees, for 15 to 20 minutes, until done when tested.   Remove from oven and cool.  Makes 24 muffins.

For the Pumpkin Cake:
Mix the above together but spread into a Greased 9 x 13" cake pan, bake at 350 for 20 to 25 mins, until done when tested.  Cool and ice with your favorite cream cheese icing.

I hope you enjoy this treat, we are!     Mary