2-Ingredient Pumpkin Muffins – I Cook I Eat

2-Ingredient Pumpkin Muffins

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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 due to both effortlessness and flavor. Have orchestrated the different recommendations here to nail it down spot on. To the base cake, essentially including two eggs and 1/4 cup of sugar makes the cake heat into a decent ‘vault’ shape as most cakes do in a 13 x 9 container (30 minutes at 350 degrees F). The cake is upgraded by an overly straightforward coating: 1/4 cup confectioners sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and 2 Tablespoons milk. Mix and pour over warm cake. At last, on the off chance that you need to take it over the top, put a touch of whipped cream then a sprinkle of pumpkin pie flavor to top it off and you’re there. Staggeringly basic and heavenly.

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To Make this Recipe You’Il Need the following ingredients:

Number of Servings: 18



1 box zest cake blend

1 (15-ounce) can unadulterated pumpkin puree


Blend in 1/2 cup raisins or cleaved nuts whenever wanted.



Essentially blend the pumpkin and the flavor cake combine powder and drop by loading tablespoons into lubed biscuit cups.

Heat at 350 18-22 minutes or until a blade tells the truth

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