You will love this simple two ingredient pumpkin muffins recipe! It's made with a box of cake mix and a can of pumpkin puree and that's it! It's the perfect breakfast or snack that will solve all those pumpkin spice cravings.
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Why you'll love it
Pumpkin spice flavor - we're all about pumpkin season at my house and we can never get enough of this autumn flavor that gets us in the mood for cooler temperatures and holiday season.
Family favorite - this simple recipe is easy to whip up so you'll make it again and again for family and friends. It's the perfect fall treat when you're too busy bake something that's 100% scratch.
Simple - this is perhaps one of the easiest recipes on my blog! It's great for someone who might be baking for the first time or someone who just wants an easy, foolproof, easy pumpkin muffins to make at home from easy to find grocery store ingredients.
Make it your own - this is really just a base recipe that can be jazzed up to suit your taste. If you want to add chocolate chips, pumpkin pie spice, or even top with some cream cheese frosting.
Love pumpkin flavored everything? Try my Banana Pumpkin Bread with Streusel Topping-it's super moist and delicious.
Ingredients
This is literally a two ingredient recipe! You just need:
Box of spice cake mix - I use Duncan Hines brand, but you can any brand you like such as Pillsbury, Betty Crocker, or store brand.
Can of pumpkin puree - this is the unsweetened version. You can use pumpkin pie filling as a substitute, but you won't use the entire can. See recipe card below for ingredient amounts.
Equipment and tools
- Large bowl
- Hand mixer or stand electric mixer
- Wooden spoon
- Muffin pan or mini muffin tin
- Muffin liners
- Ice cream scoop
- Airtight container
Instructions
- Preheat the oven to 375 degrees F.
- Add dry cake mix and pumpkin puree to a large mixing bowl. Using a wooden spoon, mix batter until just combined.
- Using a hand mixer (or stand mixer) combine ingredients until well combined. It's a very thick batter, so a mixer is easier than doing it all by hand.
- Line a muffin or cupcake tin with liners. This is optional, but does make clean-up much quicker and easier.
- Use an ice cream scoop (a ladle or spoon will also work) to scoop batter into muffin tin. Try to get an even amount into each section, which should be filled about two thirds of the way full.
- Bake for 18 to 20 minutes. Use a toothpick inserted into the center of the muffin to test. If it comes out with just a few moist crumbs, the muffins are ready. If there's wet batter on the toothpick, let them bake a minute or two longer, testing afterwards.
- Remove muffins from the muffin tin and let cool completely on a wire rack.
Kitchen tips
- These two ingredient pumpkin muffins aren't super sweet, so you can top with icing or frosting of your choice.
- One cup of chopped nuts like pecans or walnuts are a great addition. So are dried cranberries and chocolate chips if you have nut allergies.
- Try different kinds of cake mixes to change up the flavor. Chocolate cake mix as well as vanilla cake mix will work nicely. Carrot cake mix is also a great way to get that fall flavor if spice cake mix is sold out.
Quick facts
Take 2 cups powdered sugar, 1 teaspoon of vanilla extract or flavoring of choice, and 3 to 4 tablespoons of milk or water. Mix together until smooth. Drizzle over muffins for a touch of sweetness.
Yes, pure pumpkin, pumpkin puree, and solid packed pumpkin can be used interchangeably. There are no additional ingredients added to pumpkin puree and it can be used in both sweet and savory recipes.
No, they can be left out at room temperature for up to two days if properly stored. Refrigerate for longer storage.
How to store
Store muffins in an airtight container at room temperature for a day or two. Refrigerate for up to 5 days.
Freeze for up to three months. Thaw overnight in the refrigerator.
More fall flavors
📖 Recipe
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Two Ingredient Pumpkin Muffins
Ingredients
- 1 15.25 ounce box spice cake mix
- 1 15 ounce can pumpkin puree
Instructions
- Preheat the oven to 375 degrees F.
- Add dry cake mix and pumpkin puree to a large mixing bowl. Using a wooden spoon, mix batter until just combined.
- Using a hand mixer (or stand mixer) combine ingredients until well combined. It's a very thick batter, so a mixer is easier than doing it all by hand.
- Line a muffin or cupcake tin with liners. This is optional, but does make clean-up much quicker and easier.
- Use an ice cream scoop (a ladle or spoon will also work) to scoop batter into muffin tin. Try to get an even amount into each section, which should be filled about two thirds of the way full.
- Bake for 18 to 20 minutes. Use a toothpick inserted into the center of the muffin to test. If it comes out with just a few moist crumbs, the muffins are ready. If there's wet batter on the toothpick, let them bake a minute or two longer, testing afterwards.
- Remove muffins from the muffin tin and let cool completely on a wire rack.
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