Our most recent company breakfast was on Halloween this year. When the signup sheet went out, I put down that I would bring “something high carb”, with the assumption that I would come up with something awesome in the two weeks between then and the event.
Fast forward two weeks and I’ve just finished a sleepless Halloween Baby Shower prep marathon, our guests have eaten all 48 of the eggs we bought, and I have an hour before work to both get into costume AND bake something that’s up to snuff. What’s a girl to do?
Enter the famous two ingredient cake mix cake recipe that’s all over Pinterest – no, not the diet soda one, the pumpkin one! With a little modification of this classic trick, and frankly, a little luck, I was able to make festive muffins that were super quick and plenty yummy!
I’ve always stuck my nose up at this recipe in the past because I never feel like using a mix saves much time (how hard is a scratch cake, honestly?) but this time it really saved my bacon – in 30 minutes I went from last year’s clearance cake mix to reasonably homemade looking muffins that I didn’t even have to sneak onto the buffet table!
The cake itself was fine, but what really took it up a notch was the streusel – adding that buttery sugary goodness on the top of these made them even more moist, and gave them a nice muffin-top style crunch.
If you’re looking for pumpkiny treat in a cupcake wrapper, I still prefer the two scratch pumpkin cupcakes I’ve posted (2015 and 2014), but if you’re in a pinch and need a quick and tasty homemade treat, these will definitely fit the bill!
- 1 15.25 oz boxed cake mix funfetti, white, yellow, or spice work best
- 1 15 oz can pumpkin
- 1 Tbsp pumpkin pie spice
- 1 Tbsp ground cinnamon
- 1/4 cup vegan butter
- 1/4 cup all purpose flour
- 1/2 cup brown sugar
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Combine all ingredients and mix well. Using an ice cream scoop, divide into a lined cupcake tin.
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Combine all ingredients and mix until sandy. Sprinkle evenly on batter.
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Bake at 350 for 20-25 minutes or until set.
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Yields 12 cupcakes.
