Sunday, October 28, 2012

two-ingredient pumpkin muffins

Well it's been awhile! I've been cooking, just not blogging. Can't say I have any great excuse for not sharing any new recipes over the past few months. But hopefully this recipe makes you happy and you forgive me. You only need two ingredients! But if you want them to be extra pumpkin-y, then they are 3 ingredient muffins because you should add some pumpkin pie spice. My boss brought these into work for a breakfast pot luck and on the first bite, I had to know the recipe. They are so moist, like melt in your mouth and had the perfect amount of pumpkin spice. I could not believe when she told me they only had two ingredients in them, they tasted like they had a stick or two of butter in them. I couldn't wait to share the recipe because you can have hot pumpkin muffins in as little as 25 minutes, it's that easy. 

Ok so now you are probably thinking... there is no way that nutty, buttery topping is only two ingredients. You're right. I tricked you a little. The picture shown below is of the muffins with no pecan topping, which are still amazing. But add a little butter, sugar and chopped pecans and they are unbelievably good. 

Two-Ingredient Pumpkin Muffins
makes 19 large muffins

for the muffins:
1 box of spice cake mix
1 15 ounce can of pumpkin puree
1 1/2 tsp pumpkin pie spice, optional

for the pecan streusel:
1/4 c. chopped pecans
1/4 c. brown sugar
1/4 tsp cinnamon
1/4 c. flour
4 tbsp cold butter

Preheat the oven to 375°F. Grease or line 19 muffin cups. 

In a medium bowl, beat the pumpkin puree and the spice mix together until well combined. Spoon mixture evenly between 19 muffin cups. 

If making the streusel -- 
Combine chopped pecans, brown sugar, cinnamon and flour and stir together. Add the butter and mix until it resembles a crumble. Sprinkle topping on batter. 

Bake muffins for 20-23 minutes or until set. 

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