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Meal Planning: Easy Two Ingredient Pumpkin Muffins

You read that right. These delicious, easy Pumpkin Muffins involve just two ingredients and 18 minutes in the oven. Pumpkin replaces oil so you get more flavor with less guilt. Because they aren't overly sweet, they make perfect grab-and-go breakfasts or after-school snacks. They're equally good frozen and reheated as they are fresh, so make a double batch and save some to pull out when you're craving your pumpkin fix.

Bonus: because the streusel packet is included in the bread mix, you won't be buying extra spices you won't use, minimizing kitchen clutter.

I make them in a 24-cup mini muffin tin but larger muffin cups work too. Just adjust the baking time and enjoy!

Easy Two Ingredient Pumpkin Muffins

One 13.9 oz box Betty Crocker Cinnamon Streusel Muffin & Quick Bread Mix

One 15 oz can 100% pure pumpkin

Preheat oven to 375. Line the mini muffin tins with paper cups or lightly grease the tin. Empty the box of mix into a large bowl (reserve the streusel packet) and stir in the pumpkin. Scoop the mix into the prepared cups and sprinkle the streusel on top to taste (I use about half the streusel pack). Bake for about 18 minutes or until a toothpick inserted in the center comes out clean. Cool for a few minutes on a wire rack.

Did you try these? Let me know what you think!


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