I have seen this idea floating all around the internet, and you know, I HAD to try it since it is that time of year!
Let me tell you, they are SO simple and extremely delicious!
Two simple ingredients and you have yourself a fantastic dessert! You are more than welcome to add in some spices to it or even use a Spice cake mix!
They are VERY moist, surprisingly so without any oil, eggs or anything else!
I did use my Pampered Chef Pan again for this one 🙂
Gosh, I just adore this pan.. I never have to spray it with non-stick cooking spray or line it with liners, they come out perfect every time!
I did however frost them with whipped cream cheese icing. AHH-mazing!
This is the second time making these, I made them last year for Thanksgiving and they were ALL gone by the end of the day, everyone loved them and gobbled them up! 🙂
You will loves these if you love Pumpkin like I do.
2-Ingredient Pumpkin Cupcakes!
Ingredients
- 1 Yellow Cake or Spice Cake Mix
- 1 -15 oz Can Pumpkin
- Walnuts Pecans or chocolate chips (optional)
- Frosting/Icing of your choice also optional
Instructions
- Preheat over to 350F
- In a large bowl dump the entire can of pumpkin
- Then add in the cake mix (dry)
- Mix until well combined
- If you chose to add nuts of any kind, add them in the batter now
- If you do not have a pampered chef pan like the one I used above, use liners or spray with non-stick cooking spray
- Drop 2 spoonfuls in each cup
- Bake at 350F for 20-25 minutes or until a toothpick comes out clean
- Remove from oven, and allow to cool for about 10 minutes prior to frosting (if you choose to frost them)
- These also freeze VERY well.
- ENJOY!
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Comments & Reviews
lori says
I make these with devils food cake mix, pumpkin, chocolate chips and some pumpkin pie spices!! Sooo good!
TONI Guillen says
My granddaughter made these and everyone loves them!!! Cream cheese toping with sprinkle of pumpkin spice, so different that pumpkin muffins! Would love more two ingredient recipes. Thx
faye anderson says
i will try this
Martha bromski says
I always spent my half an hour to read this website’s
recipe posts everyday aalong with a mug of coffee Lisa!
Betty the blogger says
bookmarked!!, I love your website!
Nancy says
How big of spoonfulls do you use?
Ida says
these look good. I always use pumpkin with chocolate items never used it with a yellow cake mix. Can you taste the pumpkin and as far as weight watcher points do you know them? Trying to watch the WW way since I am a life time member I don’t make us crazy but watch what we eat. I bet you can use the sugar free cheesecake pudding and cool whip for frosting. Sounds like a winner to me.
Tina Houle says
I’m making these now! Can’t wait to taste them!! :))
Cathy says
Use a spice cake mix. Adds that extra bit.
joy says
can you just make cake instead of cups cakes.
Esther Phipps says
I will make this week
Monica says
These are FANTASTIC! I’ve tried a few variations as well, like using a 9×13, or using devils food cake mix, or adding a half Tbs pumpkin pie spice to a butter (yellow) cake mix, or using using whipped cream mixed with pumpkin pie spice as a topping, the list goes on. Never had a bad result!
Nettie Moore says
My daughter asked me to make these! I remembered your recipe, baking day tomorrow! Nettie
Donna says
How much pumpkin pie spice would you suggest adding to the pumpkin and box of cake mix??