2 Ingredient Pumpkin Muffins

I’ve seen these pumpkins all over Pinterest and even though I’m not a fan of making cake from a box instead of the good, old-fashioned way, I was too curious to pass these up.

Turns out they were delicious!  Moist, light, and fluffy all at the same time.

Mmmm!
 
Here’s the recipe:

1. 15oz can of pumpkin puree (not pumpkin pie filling)
2. 1 box of yellow cake mix (I used Betty Crocker yellow cake for one batch and Duncan Hines butter golden cake for the other batch and the Duncan Hines was tastier)

I decided to be a rebel and add a 3rd ingredient:

3. Chocolate chips! (I just tossed a few handfuls in)

All you have to do is mix ingredients 1 & 2 with a hand mixer at medium speed till thoroughly combined and fluffy.  Then fold in ingredient #3 (which you could also substitute with nuts, dried cranberries or any other chip that suits your fancy).

Drop by the heaping spoonful into a muffin pan that is greased or filled with paper muffin cups.  Be careful not to fill them too full.  I eyeballed about 2/3 to 3/4 full.

Bake them according to the box (mine baked at 350 for 15 minutes and came out cooked through but indulgently moist) and enjoy!