Two Ingredient Pumpkin Muffins

I can now check one event off my list...Volleyball Season Banquet - done.  After two months of planning and preparation, it is now over and I can breathe a sigh of relief.  The next morning, I felt like I had been hit by a train... all the anticipation and work, had finally kicked my butt, but it was definitely well worth it.

Personalized Gift Bags
 for all 44 players and coaches.

Floral team centerpiece at buffet table.

Custom monogram lollipops, bubbles and mini volleyballs.

Lighted centerpieces for each table.

I needed a quick, easy breakfast for the weekend and these little beauties were perfect!  I cannot believe how easy they were and I really cannot believe (being the semi-homemade baker) that I had never heard of these two ingredient muffins.  If you go on Pinterest, you can find countless combination possibilities.

Two Ingredient Pumpkin Muffins

1 (18.25 oz) pkg yellow cake mix
1 (15 oz) can pumpkin

Preheat oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.

In a large bowl mix together the cake mix and canned pumpkin until smooth.  Batter will be really thick.

Spoon equal amounts of batter into the prepared muffin cups.

** At this point, we sprinkled half of the muffins with mini chocolate chips and the other half with our family cinnamon/sugar blend...both additions were equally terrific.

Bake for 20 to 25 minutes or until a toothpick inserted in the center of one comes out clean.

One Year Ago: Churchill Downs Signature BBQ Shrimp