2 Ingredient Pumpkin Donut Muffins

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These 2 Ingredient Mini Pumpkin Donut Muffins are so freakin’, incredibly moist and delicious, they literally melt in your MOUTH! Who can resist mini pumpkin donut muffins glazed with a rich, sinful chocolate ganache? 

That chocolate glaze on top puts these little monsters a notch above the rest!   Along with these, our Fun Chocolate Sprinkle Donuts also have a chocolate ganache to die for! 

2 Major Ingredients for These Pumpkin Donut Muffins  

Yellow cake mix and 1 can of pumpkin.

How easy is that?  As an option, I added in some pumpkin spice and cinnamon to give it a little extra zing. Might as well tell you upfront, the inhaling of Pumpkin Donut Muffins will not stop at just one. They are amazing!!

Plus, The Chocolate Ganache layer is optional, but it really take these donut muffins up a notch, if you desire that rich, lovely pumpkin-chocolate combination.

Ummm… yea?!  Or you  can dip them in your own favorite frosting. Place a tub of frosting in the microwave for 15 seconds and dip your muffin tops right in.

Since we’re all about the donuts here, check out these Fruity Pebbles Fluffy Baked Donuts, these Oreo Chocolate Cake Donuts, RumChata Pumpkin Donuts and these Glazed Fluffy Chocolate Donuts!

Ingredients You Need

Mini Pumpkin Donut Muffin Recipe

• 1 box of yellow cake mix
• 1 – 15 oz. can of pumpkin 
• Optional: 1 teaspoon pumpkin spice &1 teaspoon cinnamon

Chocolate Ganache

• heavy cream
• butter
• semi-sweet chocolate chips

How to Make 2 Ingredient Pumpkin Donut Muffins

Mini Pumpkin Donut Muffins

1. Heat oven to 400 degrees. Spray the mini muffin pan with non stick spray.
2. Mix the dry yellow cake mix, can of pumpkin and spices together in a large bowl. The batter will be thick.
3. Spoon the batter evenly into the mini muffin wells, about ⅔ of the way filled.
4. Bake the doughnuts for 10 minutes, or until a toothpick inserted into the center of one comes out clean.
5. Allow to cool completely before glazing.

Chocolate Ganache

1. In a medium bowl, put heavy cream and butter in microwave on high until boiling. (2 – 3 minutes) Take cream mixture out of microwave and add chocolate chips and let sit for 4 minutes.
2. After 4 minutes are up, stir the ganache until it looks perfectly smooth and free of specks of chocolate.
3. Dip pumpkin donut muffin tops in ganache and place on foil or baking sheet .
4. The ganache will firm as it sits and even more if it is chilled for a bit in the fridge.
5. Eat immediately. 
6. Any kind of frosting can be used to frost your donuts.  Just place frosting in microwave for 15 seconds and dip your tops in! ????
7. You can also store the mini donuts in an airtight container for up to 3 days.

My family absolutely loves pumpkin and chocolate chip cookies so, why not use the same combination on these pumpkin donut muffins too?  *Down with that!*   🙂  Plain or glazed, either option is a thumbs up! 

 So are you ready for Pumpkin Everything?

These 2 Ingredient Pumpkin Donut Muffins are perfect for snacking or breakfast!  Here’s the recipe!  Enjoy! 

You may want to try these Baked Pumpkin Cake Donuts, only with cinnamon maple glaze!  

More Pumpkin & Fall Ideas!  Sure to get you in the Mood for Fall!

• Best Pumpkin Pecan Coffee Cake
• Pumpkin Cheesecake Swirl Brownies
• Pumpkin Magic Custard Cake
•  Awesome Chocolate Chip Pumpkin Cookies
• “CopyCat” Starbucks Pumpkin Pound Cake
• Soft Maple Brown Sugar Cookies
• Ultimate Pumpkin Bars with Creamy Cream Cheese Frosting
• Pumpkin Walnut Bread
• Easy Baked Apple Donuts

Easy 2 Ingredient Mini Pumpkin Donut Muffins

Kim Lange

Moist, delicious, mini pumpkin donut muffins glazed with a rich, sinful chocolate ganache put these little monsters a notch above the rest!

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Cook Time 10 minutes mins

Course Breakfast

Calories

Ingredients

  

Mini Pumpkin Donut Muffins

• 1 box of yellow cake mix
• 1 – 15 oz. can of pumpkin
• Optional: 1 teaspoon pumpkin spice &1 teaspoon cinnamon

Chocolate Ganache

• 1 cup heavy cream
• 1 tablespoon butter
• 1 cup semi-sweet chocolate chips

Instructions

 

Mini Pumpkin Donut Muffins

• Heat oven to 400 degrees. Spray the mini muffin pan with non stick spray.
• Mix the dry yellow cake mix, can of pumpkin and spices together in a large bowl. The batter will be thick.
• Spoon the batter evenly into the mini muffin wells, about 2/3 of the way filled.
• Bake the doughnuts for 10 minutes, or until a toothpick inserted into the center of one comes out clean.
• Allow to cool completely before glazing.

Chocolate Ganache

• In a medium bowl, put heavy cream and butter in microwave on high until boiling. (2 - 3 minutes) Take cream mixture out of microwave and add chocolate chips and let sit for 4 minutes.
• After 4 minutes are up, stir the ganache until it looks perfectly smooth and free of specks of chocolate.
• Dip pumpkin donut muffin tops in ganache and place on foil or baking sheet .
• The ganache will firm as it sits and even more if it is chilled for a bit in the fridge.
• Eat immediately. 

  Any kind of frosting can be used to frost your donuts.  Just place frosting in microwave for 15 seconds and dip your tops in! 😀
• You can also store the mini donuts in an airtight container for up to 3 days.

Keyword breakfast, cake mix, chocolate, healthy, muffins, pumpkin

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