I often get inspired to try a new recipe when I eat at other peoples homes. All the pumpkin stuff is going to be gone soon...I'm not ready! Lets cook! We spent this past thanksgiving at my Sister In-Laws home.  She made the best pumkin muffins ever...so I searched for the perfect recipe and found a simple 2 ingrediant recipe. The other nice thing about this recipe is there are no eggs in it...great for those with egg allergies.


  • 1 (18.25 ounce) package spice cake mix
  • 1 (15 ounce) can pumpkin puree


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
  2. In a large bowl, mix together the cake mix, pumpkin puree, until smooth. Spoon equal amounts of batter into the prepared muffin cups.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

That's it...you can add nuts, raisens or chocolate chips if you prefer. (Note) I added a 1/4 of vegitable oil to make stirring easier, but not nescessary.

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