Pumpkin season is here! You know it must be Fall when Starbucks has its pumpkin spice lattes ready to order, our FroYo place has pumpkin yogurt, and every other beer on the shelves is either an apple cider or a pumpkin spice. I am a huge lover of pumpkin year-round, but in recent years I haven’t been able to find canned pumpkin on grocery shelves after December. I’m excited it’s back! To celebrate pumpkin season and to help Nick recover from the surgery he had on Friday (he’s doing well) I decided to make some pumpkin muffins for our Saturday morning breakfast.
I love making these pumpkin streusel muffins because I only need 2 ingredients: a box of cake mix and a can of pumpkin! (Okay, if we get technical, the box of mix has about 8 ingredients that are already combined, but it’s pre-mixed for me, so I’m calling it “one”.) You can actually make muffins or cake with any boxed mix + a can of pumpkin, but this Betty Crocker Cinnamon Streusel mix is my favorite because it comes with an additional packet of streusel topping (bottom left).
Pour the pumpkin in a medium bowl, add the packet of muffin mix and stir to combine. This mix is egg-free, so you can feel free to sample it at this point. We sampled a bit too much and only had enough for 11 muffins to go into the oven. (Oops!)
Fill each greased muffin cup 3/4 full with batter, top with the streusel mix from the second packet, and press the streusel into the batter. I used about half the packet of streusel because I don’t like them super-sugary, but you can add the full amount if you like. Bake at 450 for 15 minutes, or until a toothpick inserted in the middle comes out clean.
Two Ingredient Pumkin Streusel Muffins
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 12 1x
Description
A wonderful Fall muffin recipe that only takes two ingredients.
Ingredients
- 1 box Betty Crocker Cinnamon Streusel Muffin Mix
- 1 can Pumpkin Puree
Instructions
- Preheat oven to 450 degrees and grease or line a 12 cup muffin tin.
- Combine the can of pumpkin and the packet of muffin mix in a medium bowl until batter is blended.
- Fill each cup 3/4 full of muffin batter.
- Sprinkle streusel topping on each muffin and press into the batter until the surface is flat.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Notes
- You can substitute almost any type of cake mix into this recipe and come up with different flavor combinations.
What is your favorite Fall recipe?
These look so yummy and simple!! I did this with a chocolate cake mix and pumpkin and it was so good too. Definitely moist! I will be trying it. Pinned.
Chocolate and pumpkin is a great mix too. I love these because it looks like I had to do a lot of work when I really didn’t. 🙂 Thanks for the pin!
I’m always looking for easy! Thanks for sharing this with us at Foodie Fridays!
Aren’t we all? As much as I love to cook, I also love a lot of bang for my efforts. Hope you enjoy them! Thanks for hosting. 🙂
I love simple recipes! Thanks for linking up at the Bloggers Brags Weekly Pinterest Party. I’m pinning!
Thanks Christie!
Does the box mix not require an egg…or just this recipe. I.e. what if I used a Krustez mix that usually requires an egg. Use it or leave it out…
2 ingredient pumpkin/muffins
You would leave the egg out of the recipe. The can of pumpkin replaces the egg, oil, and water/milk that is normally added to the cake mix. Using a different brand of mix may require a slight adjustment in cook time, but assuming it’s the same size box of mix, it should work out just great!
I have bought this box and this can two different times and tried it. They are still do and undercooked inside. I don’t know what else to do, but I won’t be making this recipe again.
I’m so sorry this recipe didn’t work well for you. I wonder if the ingredients have changed package sizes since I wrote this recipe, so there’s too much liquid? It definitely makes a very moist muffin, but not super doughy.
I would definitely continue cooking them longer until a toothpick comes out clean if they aren’t fully baked by the written time. A food thermometer should read 200F when they’re done.
Additionally, ovens and climates can vary, and I’m in Colorado where it’s higher altitude and less humid. (Though some of my recipe testers are located in Texas and the PNW.)
Again, my apologies that this wasn’t a win for you.