You may have seen these little muffins wandering around Pinterest for awhile. A friend of mine, Kelley, sent me the 'recipe' for these little 2-Ingredient Puffin Mumkins and said they're wonderful. 2 ingredients? I'm there.
These are actually pumpkin muffins, but I was trying to tell my husband about them and just couldn't get the name of them out! So after laughing till we were silly, these yummy little muffins became Puffin Mumkins.
The two ingredients, by the way, are pumpkin and a spice cake mix. The dough is thick and sticky, so you get these "rustic" tops to the muffins (but soft, fluffy insides):
Really. Just cake mix and a can of plain pumpkin. Stir it up and plop it in the muffin tins, then bake it at 350° for 20 minutes and you have some of the best, softest, most moist and tender pumpkin muffins you've ever had.
Forget those involved recipes with those pesky eggs and use this one. They are great!
I don't usually use cake mixes (with the recent exception of the outstanding Frosting in the Cake Cake), but these little Puffin Mumkins are staying in my Fall recipe lineup.
If you want to add pecans or raisins, or even chocolate chips, go ahead. They're very versatile and so, so very good.
The recipe that Kelley sent used plain butter cake mix, but I wanted those Fall pumpkin muffins spices so I used a spice cake mix. If you want to use a plain cake mix and put your own spices in, go right ahead. I promise they'll be good.
There's no excuse for you to not make these little 2-Ingredient Puffin Mumkins (I'm still giggling). They're easy, cheap and excellent!
2-Ingredient Puffin Mumkins
Really? Do we need a written recipe for these? OK, well then here it is. Enjoy!
- 1 box spice cake mix
- 1 16 oz. canned pumpkin (not pumpkin pie mix)
- Preheat oven to 350°. Lightly spray a 12-cup muffin tin or miniature muffin tin.
- Pour the cake mix into a large bowl, then dump in the pumpkin. Either briefly mix with a hand mixer or stir by hand until those little cake mix lumpy things are blended in.
- Bake for 20 minutes (don't over bake - they may not look done, but they are). Let cool, then remove from the pan. Store in a sealed container.
Tips and Stuff:
The batter is very sticky. As you can see from the photos, they come out, uh, rustic looking. If you want, smooth down the tops of the batter in the tins before you bake. I kind of like that rustic look.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 176Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 320mgCarbohydrates: 39gFiber: 2gSugar: 20gProtein: 2g
Nutrition Values are Approximate
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