Back and Forth

You know how I LOVE my 3 day weekends.  I tend to get a little cranky when I only have a two day weekend (I’m not sure how I ever survived on them), but I don’t have any idea how to survive with NO weekend!  Since I am in a class through Monday, and responsible for some of the planning, it has been a BUSY weekend!  I spent the last two night’s at my parents house, I’m back home with the BOY tonight, and then I’m back and forth between my P’s and my parents the rest of the week.  We had big plans for dinner tonight (going out with a gift card), but I was way too wiped out after 10 hours of class today.  Instead, we went to the local Mediterranean place for falafel, grabbed a movie form the Redbox, and one of my patients dropped off dessert yesterday.

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Since I love to bake, I’m always happy to bring some baked goods to our classes.  Yesterday, I went with my favorite box mix from Krusteaz.  If you haven’t tried this one, it is absolutely incredible!

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Tonight, I didn’t have any energy for serious baking, so I went with my FAVORITE easy muffin recipe.  It only takes 2 ingredients.



And a glass of Champagne never hurts!



Simply combine the pumpkin and cake mix.  I chose a spice cake mix tonight, but chocolate is good and marble cake is the BEST!

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The batter is thick and stiff, nothing like a real cake or muffin batter.



Spoon your batter into a greased mini muffin pan.  Don’t worry about any bumps or peaks.  These are not going to be your prettiest looking muffins.









I told you these guys look a little funky, but trust me, they taste fantastic!  They are perfect in a pinch because who doesn’t have a cake mix and can of pumpkin in their pantry?!



Now I just have to figure out when I’m going to get to the grocery store because cake mix and pumpkin are ALL that we have in our house right now!



Two-Ingredient Pumpkin Spice Muffins


1 box of spice cake mix

1 can of pumpkin puree


-Combine 1 box of cake mix and 1 can of pumpkin.  Stir until just combined.

-Fill mini muffins tins with batter.  These will not expand like regular muffins, so they can be pretty full.

-Bake in preheated 350 degree oven for 16-18 minutes.  Muffins are done when the top springs back to your touch.

-Let cool before enjoying!

-Store in an air tight container.


***You won’t taste the pumpkin in chocolate muffins, I promise!

***If you want to get real daring, you can add a third ingredient…pecans with spice or chocolate chips with marble.



By the way, I just found this recipe for Two Ingredient Pumpkin Cookies!  Will have to give those a try soon…maybe even this week if I don’t make it to the grocery store!



Other Two Ingredient Recipes to Try:

Yellow Cake (I love this recipe…it’s addicting)

Two Ingredient Strawberry Fudge

Two Ingredient Crockpot Chicken (This could be your families new favorite dinner!)

Butternut Squash Puree

Kale Chips

Parsnip Chips

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