2-Ingredient Pumpkin Muffins
Servings: 24 muffins
Instructions
- Preheat the oven to 375ºF (190ºC) and line a muffin pan with cupcake liners.
- Add the spice cake mix and pumpkin puree to a large mixing bowl. Use an electric mixer to beat the pumpkin puree on medium speed until just combined. This creates a thick batter. Press the beaters into the puree before turning them on to prevent the dry ingredients from flying everywhere.
- Evenly distribute the batter into the 24 paper liners. The muffins will hold their shape while baking, so smooth the muffin tops with the back of a spoon if desired.
- Bake for 18 to 20 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no liquid batter. Cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Notes
Storage: Store them in an airtight container with a paper towel on the bottom at room temperature for up to 3 days. Freeze them for up to 3 months. To freeze muffins, wrap them individually in plastic wrap or foil and place them in a freezer-safe bag. Thaw them overnight in the refrigerator or at room temperature for a few hours.
Weight Watchers Points: This recipe is estimated to be 3 points per muffin (24 muffins total). WW Points will vary depending on the cake mix used and the point system used. WW changes its program periodically, so the best way to calculate points is via their app or website.
