Disclaimer: This post may contain affiliate links from which I may earn a commission on qualifying purchases at no extra cost to you.

Jump to Recipe Jump to Video Print Recipe

2 Ingredient Pumpkin Muffins– Ridiculously easy muffins that are full of warm, cozy, fall pumpkin spice flavor. These two ingredient pumpkin muffins are made with a box of spice cake mix and a whole can of pumpkin puree. They’re soft, moist, and irresistibly delicious.

They’re perfect on their own enjoyed for breakfast or as a light dessert. Level them up with chocolate chips, a streusel topping, or vanilla bean cream cheese frosting.

These 2 ingredient pumpkin muffins are so simple and so good–keep the ingredients on hand and whip these up anytime you need a last minute treat to share with others.

2 ingredient pumpkin muffins spread out on counter with towel and pumpkins

Why you’ll love this recipe:

Easy, just TWO ingredients
Cozy, fall flavors: pumpkin + warm spices
Perfect for quick addition to breakfast or a sweet treat
Enjoy as is or level up with chocolate chips, streusel topping, or frosting
Dairy-free and egg-free

Notes from the test kitchen:

The first time I had these muffins was at a bridal shower the ladies from church put on for me. I was surprised at how simple they were when the sweet lady who made them told me that they were only made with a cake mix and can of pumpkin. I’ve been making them ever since, so I thought they deserved a spot on the blog!

Ingredients

Spice cake mix: The spice cake mix pairs perfectly with pumpkin flavor, giving these muffins pumpkin pie vibes. I like to use Duncan Hines Spice Cake Mix. You can also use a yellow cake mix and add a couple teaspoons of pumpkin pie spice for a similar flavor. Any size cake mix works (13.25-15.25 oz).

Pumpkin puree: A simple recipe where you get to use the whole can of pumpkin. The pumpkin puree hydrates the cake mix perfectly without needing any extra ingredients like oil, eggs, or water.

three stacked pumpkin muffins on white countertop

Equipment

(Note: the following are affiliate links)

Medium size glass mixing bowl – This is my favorite set that comes with lids!
A sturdy, cute silicone spatula
1/3 cup scoop – my go-to for cookies and muffins
Quality muffin pan
Wire cooling rack

muffin on side with other muffins around in a circle

How to Make 2 Ingredient Pumpkin Muffins

Preheat oven and prepare muffin pan. I prefer to use cooking spray, but you can also use muffin liners.
Mix cake mix and pumpkin puree. Dump the whole cake mix and can of pumpkin puree in a bowl together and mix until fully incorporated. The batter will be pretty thick.
Scoop batter into muffin pan. Use a 1/3 cup cookie scoop to portion the batter into the muffin pan. Using a level scoop will get you 9-10 muffins, depending on the size of your cake mix.
Bake at 350˚F for about 20 minutes. See notes below in “tips for success” on testing for doneness.

Notes & Tips

Tips for Success

Use a cookie scoop to portion the batter into the muffin pan. My favorite scoop (that I also use for most of my cookies) holds 1/3 cup and is perfect for portioning this batter. I did level scoops and it used up all of the batter just right for 9 muffins.
Use cooking spray versus cupcake liners. I tested this recipe with cupcake liners and by just spraying my muffin pan with cooking oil. The muffins tend to stick to the liners. I prefer to spray the pan with cooking oil instead, so the muffins come out clean.
Use any size cake mix. I tested this recipe with multiple cake mix sizes (you can buy them anywhere from 13.25-15.25 oz) and any size works just fine.
Don’t over-bake the muffins. The best way to test these muffins for doneness is by lightly pressing on the tops in the center. If it bounces back and feels firmer, they are done. If they feel doughy and stay indented slightly when pressed on, they need more time.

muffin sitting on unwrapped liner and white plate with white pumpkin in background

Modifications for 2 Ingredient Pumpkin Muffins

Substitutions

Cake mix: Substitute spice cake mix for any other cake mix. Yellow, white/vanilla, butter, or butter pecan are good alternatives. I often use a yellow cake mix, if it’s what I have on hand, and just add a couple teaspoons pumpkin pie spice.
Gluten free: Easily make these muffins gluten free by swapping the cake mix for a gluten free spice cake mix, like this one.

Additions

Try adding up to a cup of any of the following mix-ins: dark chocolate chips, white chocolate chips, cinnamon chips, or chopped, toasted pecans.
A crumbly, cinnamon-sweet streusel topping is the perfect addition to these muffins and makes them look like something you’d find at a bakery.
These muffins are delicious frosted with cream cheese frosting, like this vanilla bean cream cheese frosting. Other fun frosting flavors to try: caramel, maple, coffee, chocolate, or brown sugar.
If you really want to level up you muffin game, pipe softened cream cheese (mixed with egg and sugar) into the middles for pumpkin cheesecake muffins.

muffin cut in half and facing up on a cupcake liner and white plate

What to Pair with 2 Ingredient Pumpkin Muffins

These pumpkin muffins are perfect on their own as a snack or dessert. Add a pumpkin muffin to your breakfast–try pairing with some protein, like a cheesy egg and veggie bake, for a good start to the day.

Storage

These 2 ingredient pumpkin muffins can be stored at room temperature for up to three days. Store them in the refrigerator to last up to five days. They can also be frozen and thawed at room temperature. Once thawed, I recommend heating them in the microwave for 10-15 seconds to enjoy warm.

2 ingredient pumpkin muffin on a polka dot towel with pumpkin in background

Other Recipes You Might Like…

Check out my other cake mix muffin recipe: Double Dark Chocolate Banana Muffins
For another recipe featuring fall flavors, try these Chai-Spiced Snickerdoodle Bars
Try my most popular dessert recipe: Honey Butter Cornbread Cookies

Print Recipe

5 from 2 votes