These yummy, super dense brownies consist of only two ingredients and they are healthy. Yep, you heard my right. I guess mine are technically 3 ingredients because of the sprinkles but they are optional so we’ll just stick with two. I have been lacking in the Halloween themed treats arena so I randomly bought a bunch of fun sprinkles and needed a way to use them in order to be festive and not get shunned by food bloggers across the land. It was a lazy way to make them Halloween-y but that’s all I’ve got for you.
The texture of these brownies is not typical but they taste delish so don’t be alarmed. They even look like fudge which isn’t a bad thing in my book! They are the best 2 ingredient baked good since 2 Ingredient Pumpkin Muffins!
And make sure you have a little monster to help you clean up the utensils.
2 Ingredient Pumpkin Brownies
recipe from Cookies and Cups
1 Family Size box (19.5 oz) brownie mix
1 (15 oz) can pumpkin
1. Preheat oven to 350° F. Line a 9×9 pan with foil and spray lightly with cooking spray. I only have an 8×8 (what kind of baker am I?) so mine were a little thicker and had to bake longer.
2. In a bowl mix together brownie mix and pumpkin until smooth. Top with sprinkles if desired.
3. Spread batter into pan and bake for 25-30 minutes until set. Let cool completely.
I don’t know about you but I could eat ice cream every single day of the week, even on our coldest Minnesota days. I restrain from doing so but now that I have this recipe in my pocket it is much more tempting. It’s simple to throw together with ingredients that I almost always have on hand. It’s a cool, creamy, seasonal treat that’s healthy to boot. Plus, it’s really fun to give a big bowl full to your toddler and watch him go at it (while still knowing it’s good for him). Warning: you are about to be bombarded with silly, goofy pictures of my little man!
Now, I don’t want to fool you all….the real deal pumpkin ice cream is much better to my taste buds but this is much better for my waistline.
4 Ingredient Pumpkin Frozen Yogurt
recipe from The Family Kitchen
1 cup nonfat vanilla yogurt
1 cup pumpkin puree
1 tablespoon granulated sugar (I used Splenda)
1 teaspoon pumpkin pie spice
Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.
I really wish I had better pictures so you could truly know the amazingness that was this cake. I kind of put off making this until the last minute for a gathering so I only had time to snap some quick pictures but it was so yummy that I wanted to make sure I shared it with you during prime pumpkin season.
I love pumpkin, cinnamon rolls and cake for that matter so I knew combining them would be good….really good. And it was. The pumpkin with the buttery cinnamon swirl is what I loved about this delectable dessert. Don’t worry about all the calories, they were rich so a small piece will be enough to satisify you! This would be the perfect dessert to share at Thanksgiving!
Pumpkin Cinnamon Roll Sheet Cake
recipe from Picky Palate
1 box yellow cake mix
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box vanilla instant pudding mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)
1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.
2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.
Makes 16 to 20 squares
Whenever possible, I like to make homemade versions of typically store-bought foods. That way you are really able to control the quality and quantity of ingredients that go into your product. Although I do occasionally buy applesauce from the grocery store, I love being able to make it fresh for my little man. The draw of store-bought applesauce is all the fun, creative flavors and combinations without any sugar added. So really, it’s not a bad thing to purchase. But I still love making things homemade, they always seem to taste better that way.
Pumpkin applesauce was something I had never thought of and totally jumped on as I knew Noah would adore it. I also love that this can be frozen for future use. Another great perk? It can be used as a replacement for oil in baking recipes to make the treats healthier.
recipe from Pennies on a Platter
2 1/2 pounds apples, peeled or unpeeled, cored and chopped
2 teaspoons ground cinnamon
Juice of 1 lemon
3/4 cup water
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
1. Mix together the apples, cinnamon, lemon juice and water in a medium sized pot. Cook over medium high heat and bring to a boil. Lower the heat and simmer for 45 minutes to an hour, stirring occasionally, until the apples are very soft. Remove from heat. Stir in pumpkin puree and vanilla.
2. For chunky applesauce: Use a potato masher to mash the apples to desired consistency.
3. For smooth applesauce: Transfer the apples to a food processor and pulse to desired consistency.
4. Serve at room temperature or cold. Store in the refrigerator for up to 1 week or freeze up to 3 months.
Have you ever heard of Pinterest? If you haven’t, you need to check it out immediately. But it’s addicting so if you don’t have ample time (like me), maybe you shouldn’t. I find myself jumping on there every time Noah is asleep or playing with daddy. You can organize all your recipes (or any other thing….style, decor, DIY, baby items) onto boards and you can browse other people’s pins for inspiration.
This “recipe” is one that I found via Pinterest and I pretty much ran out to get the ingredients as soon as possible. I love anything and everything pumpkin and these muffins were no exception. They were moist and dense and turns out they are pretty healthy (an old Weight Watchers recipe).
I’m sure you all are wondering what the two ingredients are by now. Cake mix and a can of pumpkin. That’s it. After reading through the comments on the blog that I discovered this recipe on, I found that some people have made these with a chocolate or spice cake mix rather than yellow. I chose to go with spice because spicy pumpkin just sounded irresistable.
And finally, there is a batter that Noah can nosh on. He wasn’t so sure about it at first…he doesn’t like to get dirty.
But once he got past the mess, he was hooked.
And licked the spatula clean.
2 Ingredient Pumpkin Muffins
recipe from Sweet Verbena
1 can pumpkin
1 box cake mix
Mix together ingredients and divide into 12 muffin cups. Bake at 350 degrees F for 20-25 minutes.
NOTE: These would be great with mini chocolate chips and/or walnuts mixed in.
Recipe linked to these amazing link parties:
Recipe Sharing Monday
Totally Tasty Tuesday’s
Cast Party Wednesday
These Chicks Cooked
Full Plate Thursday
Bake with Bizzy
Everyday Sisters Sharing Sunday
Holiday Sweet Swap
These muffins are just amazing. I know it’s not pumpkin season but I just couldn’t resist after stumbling upon the recipe. And with the buttermilk and whole wheat flour they are healthy, right? That’s what I keep telling myself at least.
My husband doesn’t like pumpkin. I think he may have been dropped on his head as a child because that is just wrong. I’m out of town visiting my parents this week so I jumped on the chance to make something pumpkin.
The spices perfectly compliment these moist, pumpkin-y little gems. The texture is more dense and chewy than an average muffin due to the whole wheat flour but I think it goes well with the pumpkin. If you prefer a lighter muffin, replace the whole wheat flour with all-purpose flour.
Pumpkin Chocolate Chip Streusel Muffins
recipe adapted from Sweet Tooth
1/4 cup of butter
1/2 cup sugar
1/4 cup brown sugar
2/3 cup pumpkin puree
1/2 cup buttermilk
2 tbsp molasses
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup semi sweet chocolate chips
1/3 cup all-purpose flour
3 tbsp brown sugar
2 tbsp rolled oats
2 tbsp butter
1. Preheat oven to 375 degrees.
2. Cream together butter and sugars.
3. Add the pumpkin, buttermilk, eggs, and molasses and blend.
4. In a separate bowl, combine flours, baking soda, baking powder, cinnamon, ginger, salt, and chocolate chips.
5. Add dry ingredients to wet and stir until well mixed.
6. Put 12 liners into a muffin tin, and split the batter evenly between the liners.
7. Sprinkle the streusel topping on the batter evenly.
8. Bake for 25 minutes (or until fork comes out clean) and cool on a wire rack.
Recipe linked to:
Everyday Sisters Sharing Sunday