These 2 Ingredient Pumpkin Muffins are so incredibly easy and make the perfect Fall breakfast. All you need is a box of cake mix and can of pumpkin puree.
The Easiest 2 ingredient Pumpkin Muffins with Cake Mix
Muffins are my favorite thing to make for breakfast. I especially love to make homemade muffin recipes during the fall and winter months. They are also great as a dessert after dinner. My kids will eat muffins any time; one loves pumpkin more than anything. So, he was in heaven when I made these easy pumpkin muffins from cake mix for the first time!
As a mom, I am constantly looking for shortcuts. If I can make something delicious for the family to enjoy that is also quick and easy, I’m happy. Sometimes you just don’t have the time or energy to make everything from scratch, and that’s okay! This pumpkin muffin recipe is something that I make all the time, and since it’s so versatile, I can change it up every so often so it feels like brand new.
Ingredients Needed
These spice cake and pumpkin muffins are easier than ever with just 2 ingredients!
- Pumpkin Puree: I like to use canned pumpkin to make this recipe super easy. You can also make homemade pumpkin puree. Just make sure you don’t buy pumpkin pie filling.
- Spice Cake Mix: Use any brand box of spice cake mix that you prefer.
How to Make 2 Ingredient Pumpkin Muffins
It doesn’t get any simpler than this. Mix the 2 ingredients, scoop the batter, and bake! You don’t have to be a professional baker to make scrumptious sweets.
- Prep Oven and Muffin Pan. Preheat your oven to 375 degrees F. Take a 12-muffin pan and add muffin liners. Set it aside.
- Mix Batter. Combine pumpkin puree and spice cake mix in a large bowl. I find an electric mixer works best, but you can also use a whisk.
- Fill Liners. Scoop the muffin batter into the liners. Fill them about ¾ of the way. I like to use a cookie scoop for this. Be sure to spread the batter evenly.
- Bake. Bake for 18-20 minutes. Insert a toothpick into the center of one of the muffins to check for doneness. They are ready when the toothpick comes out clean.
- Cool. Allow the pumpkin muffins to cool for 10 minutes in the muffin tin before transferring them to a wire rack to cool completely.
How to Store Pumpkin Muffins
These cake mix pumpkin muffins should be stored in an airtight container in the refrigerator for up to 1 week. You can also freeze them! Place the cooled muffins in a zip-loc bag and place them in the freezer for up to 6 months. Thaw in the refrigerator for 24 hours when ready to eat.
Tips & Tricks
- Mini Muffins: Use a mini muffin pan and liners instead. Adjust the baking time by about 8-10 minutes.
- Don’t Follow the Box: This recipe only needs 2 ingredients. You can skip the box directions, which usually ask for eggs, oil, etc.
- Mix-Ins: Make pumpkin chocolate chip muffins or add in chopped pecans, walnuts, or even raisins.
- For Less Dense Muffins: The batter will be very thick. To make it less dense, add ½ – 1 cup of water.
- Swap the Cake Mix: Make these pumpkin muffins with yellow cake mix or switch to chocolate cake mix and make your own chocolate pumpkin muffins instead, if you prefer.
- Add Frosting: You can turn these into cupcakes by adding frosting! I recommend chocolate frosting, cream cheese frosting, or cinnamon cream cheese frosting.
- Skip the Liners. If you do not have any cupcake paper liners for your muffin pan, don’t worry! Grease the pan with non-stick spray or butter.
More Cake Mix Recipes
- Pumpkin Cookies With Cake Mix
- 4 Ingredient Strawberry Cake Mix Cookies
- Funfetti Cake Mix Cinnamon Rolls
- Easy Cake Mix Banana Bread
- 3 Ingredient Apple Cake
2 Ingredient Pumpkin Muffins
Ingredients
- 1 15 ounce pumpkin puree
- 1 box spice cake mix
Instructions
- Preheat the oven to 375° F and line a 12 cup muffin tin with muffin liners.
- In a large bowl, combine dry cake mix and pumpkin puree. Using an electric mixer, beat just until well combined.
- Divide mixture evenly between the muffin liners using a cookie scooper. Mixture will be thick. Smooth down the top of the muffin batter using the back of a spoon.
- Bake for 18-20 minutes or until the toothpick comes out clean from the middle of the muffin. Cool for 10 minutes then transfer to a cooling rack to cool completely.
Last Step:
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Store in an airtight container in the refrigerator and the muffins will keep for up to a week.
If you want to freeze the muffins, you can simply place them in a ziplock bag once cooked and store them in the freezer for up to 6 months.
If you don’t want your muffins as dense, you can add ½ cup-1 cup of water to the mixture.
Make sure you do not follow the directions on the back of the cake mix. Simply add cake mix and pumpkin together.
This recipe can be easily used for mini muffins, make sure you adjust the cook time to 8-10 minutes.
Nutrition
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5 comments on “2 Ingredient Pumpkin Muffins”
I didn’t have an eclectic mixer so I used an electric one.
Ha! Typo…I’ll fix that. Thanks Betsy!
Love it, topped them with walnuts!!!!
Yum! Thanks Linda!
The cupcakes were delicious and so easy to make. Makes a quick grab and go snack for on the go sports parents. Could you make this as a pumpkin bread? If so, how long would you bake it?