Would you believe me if I told you that 2 Ingredient Pumpkin Muffins exist? And that they use a cake mix? Since these pumpkin muffins only use 2 ingredients, they’re super easy to make. Even if you’re new to baking!
In my house, these are a staple as soon as the weather starts getting cooler and the leaves start changing. These are delicious on their own, or you can add an icing on top to spice it up.
Not only are these 2 ingredient pumpkin muffins super simple, they’re so delicious everyone will beg for the recipe!
MORE PUMPKIN RECIPES YOU MIGHT LIKE
Pumpkin Spice Dump Cake | Pumpkin Spice Donuts | Pumpkin Chocolate Chip Cake
What We Love About This Recipe
- Easy Ingredients: All of the ingredients are probably sitting in your pantry.
- Family Friendly: I’ve found that kids love these, especially if you add some kind of frosting on top.
- Adaptable: Adding a cream cheese frosting on top, or a brown sugar frosting, will make these a little sweeter.
Ingredient Notes
- Canned Pumpkin: You’re going to want to use just pumpkin puree, NOT pumpkin pie filling. The spice cake will act as the pumpkin pie spice, so no need to add more!
Variations and Substitutions
- Cake Mix – You could use a white cake mix, rather than spice cake, so it’ll be sweeter. HOWEVER, you will need to add in pumpkin spice to make it have that desired pumpkin taste.
- Cooking Variations – If you want to make mini muffins, bake them for about 8-10 minutes and check them with a toothpick.
How to Make 2 Ingredient Pumpkin Muffins
These are the basic steps for making 2 Ingredient Pumpkin Muffins. Please refer to the recipe card below for more detailed instructions.
STEP 1: Mix
Pre-heat your oven to 350.
While you’re waiting, mix cake mix and pumpkin together in a mixing bowl.
STEP 2: Fill Pan
Place cupcake liners in a muffin pan and fill with the pumpkin mixture.
STEP 3: Bake
Bake for 40-45 minutes or until you can stick a toothpick into the muffin and it comes out clean.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
You can prep your muffin pan ahead of time. As well as the pumpkin and cake mix mixture, just make sure it goes in the fridge until you’re ready.
HOW TO STORE THIS RECIPE
These pumpkin muffins do best in an air-tight container. They’ll last up to 4 days.
HOW TO FREEZE THIS RECIPE
Store in an air-tight container for up to 3 months.
HOW TO REHEAT THIS RECIPE
You can reheat these muffins in the microwave! Unwrap the muffin and put it on a paper towel or a microwave-safe place and heat for about 15 seconds or until they’re as warm as you like.
Frequently Asked Questions
Make sure your spice cake mix is gluten free!
Sure! Another type of cake might make your muffins sweeter like cupcakes.
Yes, it would be super easy to double this! Just grab 2 boxes of spice cake mix and 2 cans of pumpkin rather than just 1 of each.
Expert Tips for Making This Recipe
- Add Chocolate Chips: Add chocolate chips into the batter before pouring it into the liners for a chocolatey surprise!
- Low-waste: Instead of using paper liners, get some silicone liners or silicone muffin tray!
- Alternate ingredient/Substitution/Addition: To make pumpkin muffins more like cupcakes, add frosting on top as well as some little pumpkin sprinkles!
What to Serve with Pumpkin Muffins
2 Ingredient Pumpkin Muffins
Equipment
Ingredients
- 15 oz Box Spice Cake Mix
- 15 oz Can Pumpkin
Instructions
- Pre-heat oven to 350 degrees.
- In a mixing bowl, mix cake mix and pumpkin together.
- Place liners in a muffin pan and fill with pumpkin mixture.
- Bake for 40-45 minutes or until you can stick a toothpick into the muffin and it comes out clean.
- Serve & enjoy.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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These muffins are so good and so easy!
This recipe was great I took a quick spin and added a streusel topping. My family loved it. Give it a try!