Fall is here and that means pumpkin everything. I came across this recipe on Pinterest for pumpkin muffins that calls for only two ingredients. Almost sounds too good to be true, right? I decided to put the recipe to the test and veganize it.
1. All you need is cake mix (some Duncan Hines varieties are vegan) and a can of pumpkin (15 oz.). No oil, no egg substitute, no water, nothing else!
2. Mix the batter and the pumpkin together. I used a spoon and then switched to a mixer to get it smooth.
3. Bake at 350 degrees for 20-25 minutes.
The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor.