I don’t know where this recipe originated, but I do know that it was first discovered in a WeightWatchers cookbook. So, after a little bit of research and digging, I finally found their recipe link here. These 3-Ingredient Pumpkin Cupcakes, or pumpkin muffins if you prefer to call them that, were by far the easiest cupcakes I have ever made.
To show you how ridiculously easy they are to make, my 4-year-old Sous Chef, with the help of her little brother, will show you how to make them.
Here’s what you will need:
1 Box of cake mix
Putting it all together is probably the best part because there is no particular order to follow. There are no steps. No beating, whipping or having to use separate bowls for the wet and dry ingredients.
You can literally hand it over to your preschooler and toddler, and let them revel in the fact that no one is going to direct their every move on how to mix a batter.
Achieving personal autonomy is the goal of a young child after all. 😉
Unless, of course, they get stuck and need some coaching, then by all means help them out.
Also, I think this goes without saying but one can never be too sure, do not let them use the oven. That’s about the only step you need to be in charge of.
Another tidbit of advice that I would recommend is to first mix the pumpkin puree and water together. Otherwise you’ll end up with a lumpy batter and have to invest some serious elbow grease into the mix.
Line two muffin trays with baking cups. Fill them up with spoonfuls of batter.
Bake at 350 degrees for about 25-30 minutes. Make sure to do the toothpick test because they will be moister in the middle than if you were just following the cake recipe. They may need a few more minutes to finish cooking. That all depends on your oven.