2-Ingredient Pumpkin Spice Muffins — Quick Autumn Recipe

This simple 2-ingredient pumpkin muffin recipe is quick to make and ideal for fall meal prep. Bake a large batch on the weekend and enjoy them throughout the week for an easy breakfast or snack.

When autumn arrives, pumpkin everything is on my list. These pumpkin muffins use only two ingredients and contain no eggs, butter, or added oil — just a box of cake mix and a can of pumpkin puree. They’re an easy way to sneak extra vegetables into a child’s diet while still delivering cozy pumpkin spice flavor.

If you’re craving pumpkin spice but want a lighter option, these muffins are a great choice. Using boxed cake mix speeds up the process because it already contains many baking essentials. If you enjoy recipes with minimal ingredients, try other two- or three-ingredient pumpkin treats for variety.

Ingredients You’ll Need

• Box of cake mix. A spiced (or spice) cake mix works best for fall flavor. You can substitute other cake mixes if desired (see FAQ).
• Can of pumpkin puree. Use one 15-ounce can of pure pumpkin puree — not pumpkin pie filling.

Pumpkin Puree vs Pumpkin Pie Filling

Use canned pumpkin puree, which is simply cooked and pureed pumpkin. Pumpkin pie filling already contains added spices and sweeteners, so using it will make the muffins overly spiced and sweet. Stick with plain pumpkin puree for the right balance of flavor and texture.

Let’s Make 2-Ingredient Pumpkin Muffins

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly spray the tin with cooking spray.

Empty the cake mix into a large mixing bowl. Add the entire can of pumpkin puree to the bowl.

Stir with a wooden spoon or use an electric mixer. The batter will be thick and may look crumbly at first; continue mixing until it comes together into a uniform, thick muffin batter.

Use an ice cream scoop or spoon to portion the batter evenly into the prepared muffin tin. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for a few minutes before removing them from the liners.

Variations

• Streusel topping. Sprinkle a simple brown sugar and butter streusel on top before baking for a crunchy, sweet finish.
• Chocolate chips. Fold in a handful of semi-sweet chocolate chips for extra indulgence.
• Mini muffins. Use a mini muffin tin and reduce baking time; bite-sized muffins are great for kids and lunchboxes.
• Pumpkin seeds. Top with roasted pumpkin seeds for added crunch and nutrition.
• Glaze or frosting. Add a cinnamon glaze or a light cream cheese frosting to dress the muffins up for a dessert-style treat.

Storage Tips

Store leftover muffins in an airtight container at room temperature. Refrigerating them can speed up staling, so avoid the fridge unless necessary. If you plan to eat them within a couple of days, keeping them on the counter is best.

To freeze, cool muffins completely, then place them in a freezer-safe container or bag for up to three months. Thaw at room temperature when ready to eat.

Frequently Asked Questions

More Easy Pumpkin Recipes

• Sourdough Pumpkin Bread
• Pumpkin Pancakes with Pancake Mix
• Pumpkin Waffles with Pancake Mix
• Cake Mix Pumpkin Bread
• Sourdough Pumpkin Spice Cookies
• Pumpkin Oatmeal Muffins

📖 Recipe