My kiddos love it when I make the 3 Ingredient Pumpkin Muffins, so they always request them. The other day, Smith requested them (again), but since it’s almost May, I just wasn’t feeling the pumpkin, so I substituted with crushed pineapple and thus…the perfect spring and summer muffin was born. And it only has two ingredients. Two.
Perfect for busy ladies.
One box of yellow cake mix and one (15 oz) can of crushed pineapple is all you need. Enjoy!
This recipe should make about 18 muffins.
1 box of yellow cake mix
1 (15 oz) can of crushed pineapple (do not drain).
Preheat oven to 350 degrees.
Put paper cupcake liners in two 12-count muffin tins.
In a mixing bowl, combine with an electric mixer your two ingredients. Pour batter into each muffin liner (filling 3/4 of the way full). You will probably yield 18 cupcakes.
Bake about 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and either serve warm or room temp.
My kiddos enjoyed a muffin after school one day and in their lunches the next. I enjoyed mine with coffee. Two ingredients, one happy family.