2-Ingredient 2-Point Pumpkin Cupcake Muffins

I’m back! In the midst of thesis and everything else that has been crazy, I haven’t done much baking. It’s the end of the week, though, and that means it’s time to Treat. Yo. Self.

What better way than with these healthy mini muffins that take almost 0 effort and hardly any ingredients?

Now, I’m sure a lot of people have seen something very similar online before. A lot of people have done this. Only, I  wanted to know how it would turn out if I didn’t have spice cake mix or even pumpkin pie spice.

What you’ll need isn’t much. Just:

  • 1 can pumpkin purée
  • 1 box spice cake mix

OR because I didn’t have spice cake mix today, I’m using:

  • 1 can pumpkin purée 
  • 1 box yellow cake mix
  • 1 tsp pumpkin spice extract

You can also substitute the pumpkin spice extract for a tablespoon of pumpkin pie spice.

Preheat your oven to 400°F.

Then, start  by combining all of your ingredients in a large bowl. Like so.

The batter will be quite thick. Just keep mixing until fully combined.

Line your mini muffin tins (or regular muffin tin, then they would just each be 4 points each). Transfer your batter into your tins. These won’t really rise, so fill them up to the top.

And viola! You’ve got some tasty guilt-free muffins!


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