2 Ingredient Pumpkin Spice Muffins

I love to meal prep, and I am starting to get into the habit of doing it for my toddler as well! These mini muffins were the easiest thing in the world to make! They were a hit for my toddler, my husband, AND myself! Emma may have to share a few with me. ;)

Now I will be the first to say, these ARE NOT the healthiest muffins you can make, but they ARE dairy free and not bad as a breakfast treat every once-in-a-while!

Here is all you need to make these mini muffins:

1 package of store bought spice cake mix
1 can of pure pumpkin (NOT pumpkin pie filling!)

The directions are quite simple!

1. Preheat oven to 350 degrees.
2. Spray a mini muffin pan with non-stick spray or line with cupcake liners.
3. In a bowl, combine the boxed cake mix and canned pumpkin (NOTE: you will not be adding in anything else from the directions on the cake mix!).  Using a spatula worked best for me!
4. Fill mini muffin tin with mix.
5. Bake for 12 minutes (or until toothpick comes out clean).
6. Let cool for 5 minutes and place on paper towel to completely cool.

This recipe made 36 mini muffins!  I put a few in the fridge and froze the majority of them! Emma loved them and gobbled them up! I did cut them up into quarters to make them a little more bite sized for her (she is one year and two weeks).

If you try these out, let me know what you think of them!