3-Ingredient Pumpkin Cupcakes
I don’t remember where I found this recipe, and I’m really upset at myself for not bookmarking it because I would love to give that person some credit for sharing it. I do remember however that it was originally discovered from a WeightWatchers cookbook so I did some research and found the recipe here. At least I can give someone the well-deserved credit. Trust me they deserve it because these were by far the easiest muffins/cupcakes I have ever made, and with only three ingredients!!! My 4-year-old Sous Chef (with the help of her little brother) made them. Check it out.
Ingredients you will need for this 3-Ingredient Pumpkin Cupcakes recipe:
1 Box of cake mix
I would have much rather used a larger spoon but it was her deal so, naturally, she picked the smallest spoon ever.
You don’t need to go in this order.
As a matter of fact, I recommend mixing the water and pumpkin puree together first. Otherwise, you’ll get quite a few lumps and end up having to put some extra elbow grease into your mixing technique.
Or you can use a hand mixer. That would be better.
Mix it all together, get your muffin pans lined with baking cups, and caaaarrreefulllyyy spoon in some of the mix. We used one large and one small muffin pan.
Notice the spoon changed? Yeah, she got frustrated that it was taking too long to pour the batter into the muffin cups and grabbed a bigger one.
Bake at 350 degrees for about 25-30 minutes. Make sure to do the toothpick test because they will be more moist in the middle than if you were just following the cake recipe. They may need a few more minutes to finish cooking, depending on your oven.