Ever since I heard you could blend an egg with Reese’s peanut butter cups, bake it and make cookies, I’ve been obsessed with 2- and 3-ingredient recipes. They just seem foolproof! And easy! And you’re only buying two things, so it can’t be that pricey, right?! (Well, if you’re whipping up a big batch of Reese’s cookies — so many PB cups! — maybe not.)
So when I saw that people were combining a box of yellow cake mix and canned pumpkin to make pumpkin muffins, I HAD TO TRY IT. Had to. You understand, right?
The end result was less than stellar, though. The muffins were way more yellow cake-y than pumpkin-y, like you stole a bite of your baby brother’s birthday cake AND his baby food at the same time. Not so appealing, right?
But, to restore them to can’t-eat-just-one, it’s-like-a-pumpkin-spice-latte-in-muffin-form glory, I realized just one ingredient was needed. Yes, it’d make this a — gasp! — three-ingredient recipe, but after taste-testing, it made a colossal difference. Bring on the Pumpkin Pie Spice. (Or even just cinnamon, if you don’t want to invest in the blended spice. You could also make your own.)
With a few shakes of the cinnamon-nutmeg-ginger-etc mix folded into the batter, the muffins tasted like the sweet, sweet marriage of a Village Inn pumpkin pie with your mama’s secret homemade (*coughDuncanHinescough*) birthday cake. And when you plop ’em on a cookie sheet, you get the very best part of the muffin AND you don’t have to clean out all the cups in a traditional muffin tray.
Try ’em and let us know: Is it true (muffin-top) love? How would you customize them?
- 1 box cake mix
- 1 can pureed pumpkin (about 14 to 15 ounces)
- 2½ tablespoons pumpkin pie spice
- Combine all ingredients in a large mixing bowl, stirring until a thick batter has formed. Scoop about 2-inch blobs of batter onto a cookie sheet, leaving about an inch between each muffin top. Cook for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.