Two-Ingredient Pumpkin Muffins

snag

  • 1 18-1/4 box of yellow OR spice cake mix (You can also use Devil’s Food cake mix)
  • 1 15-ounce can 100-percent pure pumpkin (Not pumpkin pie filling)

Preheat oven to 350 degrees.

Pour cake mix into a large bowl and whisk to remove lumps.  Add the canned pumpkin and stir into the cake mix until completely smooth. Place batter into 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray.  Bake for 20 to 30 minutes until done.

FOR COOKIES:  Add chocolate chips to the mixture and drop spoonfuls onto a lightly sprayed cookie sheet.  Bake for 15 minutes at 350 degrees.

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