WEIGHT WATCHERS

2-Ingredient Pumpkin Muffins

It can’t get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting.

Plan ahead, tastes best after chilling.
Five stars because of both simplicity and flavor. Have synthesized the various suggestions here to nail it down spot on. To the base cake, simply adding two eggs and 1/4 cup of sugar causes the cake to bake into a nice ‘dome’ shape as most cakes do in a 13 x 9 pan (30 minutes at 350 degrees F). The cake is enhanced by a super simple glaze: 1/4 cup confectioners sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and 2 Tablespoons milk. Blend and pour over warm cake. Finally, if you want to take it over the top, put a dollop of whipped cream then a sprinkle of pumpkin pie spice to cap it off and you’re there. Incredibly simple and delicious.

I’ve been making this for many years. It’s a perfectly great cake made just the way it is written. I admit that I usually add about a 1/2 can of water (empty pumpkin can) to make it easier to mix and I believe that it makes it moister, so if you have trouble mixing the two ingredients add some water, but why add eggs, milk, cream, etc. It just adds extra calories. No extra spices are needed either as the spice cake mix has plenty of spice.

AWESOME!!!! and super easy – made some changes – and that would change the name of the cake – but it worked out so well!!! I made one with butter cake mix and one with devil’s food cake mix – both were yummy – but my kids LOVED the devils food cake! I added 2 eggs and 8oz of soy milk (with 1 tbsp of lemon juice in – to make it like a buttermilk but keep the recipe nondairy). I made each type into muffins – They were so moist and delicious! i luv this new “cheat-cheat” recipe to make muffins!

TO CONTINUE READING, PLEASE USE NEXT PAGE BELOW

Most Popular

To Top

Pin It on Pinterest

Share This

Share this post with your friends!