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Pumpkin Cake Muffins


Recently, I was browsing Pinterest and came across a recipe claiming two ingredients could make delicious, healthy muffins. After making a gunky mess, it was confirmed that in this case, it was in fact untrue. I ended up with a batter so thick there was no way I was going to get muffins as promised so I added some ingredients and ended up with these pumpkin-cake-textured muffins that are pretty good, especially with a cup of coffee.


  • 1 Box Spice Cake Mix
  • 15 Ounce Can of Pure Pumpkin
  • 2 Eggs
  • 3 Splenda Packets
  • 1 Tablespoon Nutmeg
  • 1/2 Tablespoon Cinnamon
  • 1/2 Cup Water


  1. Preheat oven to 375 degrees. Spray a muffin pan cups with non-stick spray or line with muffin tins.
  2. In a large bowl, whisk two eggs. Add spice cake mix, pure pumpkin, and beat mixture with a hand mixer.
  3. Add three Splenda packets, nutmeg, cinnamon, water, and beat until smooth.
  4. Scoop spoonfuls of mixture into muffin pan cups ( I ended up with 18 muffins).
  5. Bake for about 15 minutes or until an inserted toothpick comes out clean.
  6. Remove muffins from muffin tin and place on wire rack to cool.


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