Two-Ingredient Pumpkin Muffins. Just call me Martha.

So good, even your dog will love them.

Mine actually, ate a whole plate. No really. SOMEONE (whose name I won’t mention, Pat) left the plate of muffins too close to the edge of the counter. And nothing good comes out of food being too close to the edge of the counter when you own a 100lb dog. Result? A limping rottie and no more muffins. But our beloved dog doesn’t cover up her tracks too well…the crumbs were all over our stair landing – her favorite spot to sit. If she had a tail, it would be between her legs. Lucky for her, she doesn’t. And also lucky for her (and us), they were my two ingredient muffins. Which means no oil, no eggs.

Because no one wants to clean up dog vomit and diarrhea at 3am.

Here’s all you need.

No really. That’s all you need.  I did my first batch with white cake, but this time I decided to “spice” things up a bit  (there’s that corny humor again) and use spice cake. And make sure you’re only using the 15oz can of pumpkin. It’s pretty simple after that.



Lick fingers. Try not to eat all the batter before it makes it into the tins.

Pour into cupcake tins. You might not have a complete set of 24, since you didn’t add any extra liquids.

Bake at 350F (I did mine at 325F because our oven tends to overheat), for about 20 minutes.

And out pop your muffins.

Try to avoid placing them in areas where animals can get to them. However, if you feel like sharing, pumpkin is actually really good for dogs.  Although the spice cake might not be. Enjoy!

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