Recipe: 3 Ingredient Pumpkin Spice Muffins

This morning I was looking for a quick breakfast for my kiddos. This is one of our favorite recipes because not only is it fast and easy... but it's absolutely DELICIOUS!!

Want to see just how easy it is to make these!? (see recipe at the end) Once you read it you will want to go to the store, grab what you don't have on hand and make them. They are tasty any time of the year... not just in the fall.

They make fantastic breakfast muffins, a brunch snack, or even a dessert! Mix together a little powdered sugar and water to create a glaze and you have a sweet treat.

{excuse the not-so-great photos. I snapped these with my phone this morning while I was scrambling to get the muffins made before school.}

Grab your ingredients.

Dump them in your favorite mixing bowl.

Reach for your favorite mixing spoon or spatula and start "stirring". I say it that way because the consistency of it lends itself more to mashing then actual stirring. It is tricky to start because the pumpkin doesn't like to play well with others...

... but it will eventually look something like this. Once it's mostly mixed you are ready to prep your muffin pan.

Spray your muffin tin with non-stick spray. (I usually have to ones from Costco on hand.) Make sure you cover each cup entirely with your spray or your muffins may stick.

Next, scoop your batter into your muffin cups. I use a large batter/ice cream scoop I got from Target. This recipe makes about 30 muffins, so you can either mound yours higher and get 24 taller muffins, or you can use two muffin pans to make more of them.

Bake in a preheated oven for 13-15 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool in the pan for about 5 minutes before serving. They are best eaten while still warm, but are delicious whether warm or cold!

• • •

• 1 boxed spice cake mix
• 1 small can (9oz) of pumpkin puree
• 1/3 cup milk of your choice (I used almond milk)
• **optional mix-ins: chocolate chips, raisins, oats

1. Pour all ingredients into a medium sized mixing bowl.
2. Mix thoroughly to combine.
3. Drop batter into greased muffin tin pan
4. Bake at 350°F for 13-15 minutes (or until an inserted toothpick comes out clean)
5. Let cool for 5 minutes in the pan until serving.

** This recipe is dairy and egg free! We have food allergies in our home, and this is one of out favorite go-to breakfasts because it is easy and allergen friendly. Be sure to check your boxed cake mix for potential allergens. We have to avoid dairy, eggs, and peanut and have found the Duncan Hines Spice Cake mix to be free of those!

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