Simple & Delicious with only 2 Ingredients, these spice cake mini muffins are a hit every time I make them.
PREP TIME 10 MINS
COOK TIME 12 MINS
TOTAL TIME 22 MINS
Servings (adjustable): 24 muffins
Calories: 90
Author: Martha McKinnon | Simple Nourished Living
Ingredients
▢1 box (15 – 18 ounces) spice cake mix (I substituted a yellow cake mix with 1 tablespoon pumpkin pie spice whisked in)
▢1 can (15 ounces) canned pumpkin puree
Instructions
Position an oven rack in the center of the oven.
For mini muffins, preheat the oven to 400F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.)
Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick!
Divide the batter evenly among the mini muffin cup tins.
Bake at 400F degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins.
Remove and place on wire racks to cool.
Recipe Notes
Serving size: 1 pumpkin spice cake mix mini muffin
4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
Nutrition Facts
2-Ingredient Spice Cake Mix Mini Muffins Recipe
Amount Per Serving (1 mini muffin)
Calories 90 Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Carbohydrates 18g6%
Fiber 1g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
