2 Ingredient Pumpkin Muffins
These incredibly simple 2 Ingredient Pumpkin Muffins combine canned pumpkin with spice cake mix to create tender, aromatic treats perfect for fall mornings. Ready in under 30 minutes, they deliver authentic pumpkin flavor with minimal effort.
Ingredients
- 1 box 15.25 oz spice cake mix
- 1 can 15 oz pure pumpkin puree (not pumpkin pie filling)
- Optional add-ins: 1/2 cup chocolate chips chopped nuts, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners or lightly grease each cup.
- Combine the dry cake mix and pumpkin puree in a large mixing bowl. The mixture will be very thick – this is normal! Stir until completely combined with no dry spots visible.
- Fold in any optional add-ins like chocolate chips or nuts if using, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. The batter won’t rise as much as traditional muffin batter, so don’t worry about overfilling.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If spice cake mix isn’t available, yellow or white cake mix works too – just add 2 teaspoons of pumpkin pie spice.
- The batter will be much thicker than traditional muffin batter – this is exactly what you want for the right texture.
- These muffins freeze beautifully! Make a double batch and freeze for up to 3 months in an airtight container.
- For a more dessert-like treat, add a simple glaze by mixing 1 cup powdered sugar with 1-2 tablespoons milk and a dash of vanilla.
- Let the muffins rest for 15 minutes before eating for the best texture and flavor development.