2 Ingredient Pumpkin Muffins

This easy 2-ingredient muffin recipe combines pumpkin puree and spice cake mix for the perfect fall treat, guaranteed to be a success.

Pumpkin is the signature flavor of the season, and these dense, flavorful muffins pair perfectly with your morning coffee. A slather of butter makes them even better! Best of all, this recipe is completely stress-free.

With just a box of spice cake mix and a can of pumpkin, you can whip up a thick, flavorful batter—no mixer required—for a simple and delicious autumn treat.

Let’s get right to the recipe.

2 Ingredients

This recipe makes 12 muffins.

• 1 box, 15.25 oz, spice cake
• 1 can, 15 oz, canned pumpkin puree

Pumpkin puree and pumpkin pie mix are not the same thing.

How to make Pumpkin Muffins with Spice Cake Mix

Preheat oven to 350 and grease a 12-cup muffin tin with nonstick cooking spray and set aside.

In a mixing bowl, combine box spice cake mix and pumpkin puree and mix well. Batter will be thick.

Spoon batter into 12 muffin cups. Cups will be full.

Bake in a preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely before serving.

These delicious muffins are meant to serve exactly as is, but if you have a can of cream cheese frosting, it tastes great spread on the top and gives a little dessert sweetness to the muffins.

Dark Muffins Pans vs Light Muffin Pans

• Dark Pans: I heat at 335 degrees for 20 minutes.
• Light Pans: Heat at 350 degrees for 20 minutes.

Tip: If you love whipping up pumpkin recipes, grab some more cans of the pumpkin puree and try this pumpkin dump cake, pumpkin fluff, and my favorite pumpkin cinnamon roll breakfast casserole.

Store leftover muffins

Once they are completely cooed, I wrap leftover muffins individually in plastic wrap and then again in foil to keep the air out. This is a trick my mother-in-law does with the pumpkin bread, and it stays fresher longer.