Why You’ll Love 2 Ingredient Pumpkin Muffins Recipe
These pumpkin muffins are not only simple but also incredibly versatile. Using just a box of cake mix and a can of pumpkin puree, you can whip up a batch in under 30 minutes. There’s no need for eggs, oil, or milk—just mix, bake, and enjoy. The result is a soft, tender muffin packed with rich pumpkin flavor. You’ll love how easy it is to customize this recipe with your favorite add-ins or toppings to suit any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 box (15.25 oz) cake mix (any flavor; spice cake is recommended for an autumn taste)
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1 can (15 oz) pumpkin puree
Directions
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, combine the dry cake mix and pumpkin puree until the batter is smooth and well incorporated.
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Line a muffin tin with paper liners or grease it well to prevent sticking.
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Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
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Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 12 muffins
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Variations
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Chocolate Chip Muffins: Stir in ½ cup of chocolate chips to the batter before baking for a sweet surprise in every bite.
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Nutty Crunch: Add chopped walnuts or pecans for a crunchy texture.
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Vanilla Pumpkin Muffins: Use vanilla cake mix instead of spice cake for a milder flavor.
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Frosted Muffins: Top cooled muffins with cream cheese frosting for a dessert-style treat.
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Gluten-Free Option: Use a gluten-free cake mix to make this recipe suitable for gluten-sensitive diets.
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Mini Muffins: Make bite-sized treats by using a mini muffin pan—adjust bake time to 12-15 minutes.
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Pumpkin Pie Spice Boost: Add 1 teaspoon of pumpkin pie spice for even more fall flavor.
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Raisin Muffins: Mix in ½ cup of raisins for a chewy and naturally sweet variation.
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Healthier Version: Choose a lower-sugar cake mix or one made with whole grains.
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Maple Drizzle: Drizzle maple glaze over cooled muffins for added sweetness and visual appeal.
Storage/Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave individual muffins for 15-20 seconds or warm them in a 300°F oven for 5-10 minutes.
FAQs
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re ready.
Can I use any cake mix flavor for this recipe?
Yes, you can use chocolate, vanilla, or even carrot cake mix. Spice cake is most popular for a fall-inspired flavor.
Is it necessary to add eggs or oil?
No, the recipe only requires the dry cake mix and pumpkin puree. No other ingredients are needed.
Are these muffins vegan?
If your chosen cake mix is vegan (check the label), this recipe is naturally vegan as it doesn’t require eggs or dairy.
Can I make this recipe gluten-free?
Absolutely. Just use a gluten-free cake mix and follow the same instructions.
Can I freeze these muffins?
Yes, once cooled, store the muffins in a freezer-safe bag or container and freeze for up to 3 months.
Can I make this in a loaf pan instead of muffin tins?
Yes, you can bake the batter in a greased loaf pan at 350°F for 45–55 minutes, or until a toothpick comes out clean.
Do I need to prepare the cake mix as directed on the box?
No, just mix the dry cake mix directly with the pumpkin puree—no eggs, water, or oil needed.
Why is my batter so thick?
That’s normal. The pumpkin puree creates a dense batter. Just scoop it into muffin cups as-is without thinning it out.
Can I add toppings before baking?
Yes, sprinkle oats, nuts, or cinnamon sugar on top of each muffin before baking for added texture and flavor.
Conclusion
These 2 ingredient pumpkin muffins are the ultimate quick-fix treat—simple, moist, and full of seasonal flavor. Whether you’re baking for a holiday brunch, an after-school snack, or just need something easy and delicious, this recipe delivers. Customize them to your liking and enjoy the cozy taste of pumpkin with minimal effort.
2 Ingredient Pumpkin Muffins
Quick and easy pumpkin muffins made with just two ingredients, perfect for a delicious snack or a festive addition to your holiday table.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box (15.25 oz) cake mix (spice cake recommended)
- 1 can (15 oz) pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry cake mix and pumpkin puree until the batter is smooth and well incorporated.
- Line a muffin tin with paper liners or grease it well to prevent sticking.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- There’s no need to prepare the cake mix according to the package instructions; simply mix the dry mix with the pumpkin puree.
- For a different flavor profile, experiment with various cake mix flavors, such as chocolate or vanilla.
- These muffins are not only delicious but also versatile, allowing for creative variations to suit your taste preferences.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 14g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
