2 INGREDIENT PUMPKIN MINI CAKES
As the primary cook for our family of 8, my ears perk up at the sound of "Simple 2 Ingredient Recipes". These pumpkin spice minis are great in the fall but we eat them anytime, really. They are super moist and crazy-easy to make and bake. You can make a boatload of them (like me) and freeze them or just whip up a single-serve batch to enjoy piping hot. For tired, overworked mamas, they go down easy with that first morning cup of coffee or a mid-afternoon cup of tea. For my kiddos, they usually grab several to inhale with a tall, cold, glass of cloud juice (aka MILK). I hope your family enjoys them as much as mine does!
Pre-heat the oven to 350 degrees.
If you are a large family, like us, or are a freezer mom, try doubling or tripling the batch. Just make sure you have enough muffin tins on hand.
Mix the pumpkin puree and the cake mix together. Mix well. You can use a mixer but my kids prefer to use good old-fashion elbow grease to make this recipe. If you want to glam up the mini cakes, toss in some oats, nuts or raisins. If you want to make them truly mouth watering moist, add a little applesauce. *The original recipe with only the 2 ingredients is delicious all on its own, too. That's our favorite way to make them.
Spoon or ice cream scoop them into a non-stick muffin pan or you can use liners.
Bake at 350 degrees for 16-20 minutes. Voila! DONE!