Pumpkin Spice Muffins

I am so excited that the weather is cooling off! That cool crisp air is one of the things I love most about the Fall season. Just yesterday the husband and I took little man to a local living history park and we picked up a peck of apples while there. We’re going to be making homemade applesauce soon which is a Fall staple in our home. Another food must-have of the season is Pumpkin Muffins! My mom has been making these for years, and as soon as I got married I’ve been making them for my family. Hopefully, you and your family will enjoy them as well!

Ingredients:

Betty Crocker Super Moist Spice Cake Mix
Libby’s 100% Pure Pumpkin

{Yep, that’s it…just TWO ingredients!}

Mix your ingredients together until well incorporated.

The dough will be ooey-gooey and a little thicker than normal cake mix. Don’t worry – it’s supposed to be like that!

Spray the muffin tin with cooking spray. Scoop your mix into the tin and bake according to the cake box directions. I always make muffins, but I would assume that this would also be delicious as a cake or loaf!

Then lick the bowl without fear of getting sick because there’s no eggs in the batter.

I’ve never tried it, but I think these would be so cute if you piped them into the muffin tin. If anyone attempts it, I’d love to hear how it goes!

Let your muffins cool for at least 5 minutes in the pan and then remove to cool completely.

These are irresistible when eaten warm with a little bit of butter…*mmm*!

And there you have it…delicious and SUPER easy pumpkin muffins! I always make sure to have spice cake mix and canned pumpkin in the house, so whenever I have a sweets craving I can make these. Of course, they’re perfect for Fall…but I enjoy them year-round.

The best part {other than having only two ingredients}? They’re only 150 calories!

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