It’s another one of my pinterest challenges… I made a 2 ingredient recipe for pumpkin muffins. Can you guess the ingredients?
Since I only had a giant sized can of pumpkin from our wholesale club (which is not necessary) I used about half of it (or just use the normal size you’d buy in the grocery store). The original recipe used a box of yellow cake but I only had lemon (because it’s my absolute favorite) and it still made the most delicious muffins.
What you don’t see here…
Chocolate chips. Yes, I added them!
Every year we go on vacation and I make a little grab and go breakfast treat and this was actually my practice round… and of course it had to be special…so in went the chocolate chips. De-lish! Will replicate for the actual trip!!!
And of course I had to get Home Ec in here for Homeschool
See the little hand to the right of the mixer? That’s our little man. He and his sister had a blast trying to mix the cake flour with the pumpkin by hand. Then I finally turned on the mixer for a nice smooth blend. I let it go for about 2 minutes (until creamy).
That’s right- there was nothing but pumpkin added to the cake mix to make it perfectly creamy.
I’m not sure how big or little you like your muffins but I love a huge muffin that I can essentially rip off the top of and eat by itself. So fill the muffin tin accordingly. My picture shows the tins lined and filled to the rim. Bake at 350 for 20-25 min.
And don’t forget to add the chocolate chips!