2-Ingredient Spice Cake Mix Mini Muffins Recipe
Simple & Delicious with only 2 Ingredients, these spice cake mini muffins are a hit every time I make them.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1 box (15 - 18 ounces) spice cake mix (i substituted a
- 1 can (15 ounces) canned pumpkin puree
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 muffin (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Position an oven rack in the center of the oven. For mini muffins, preheat the oven to 400F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.) Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick! Divide the batter evenly among the mini muffin cup tins. Bake at 400F degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins. Remove and place on wire racks to cool.
