2-Ingredient Pumpkin Muffins - A quick, cozy fall treat that’s almost too easy to be true
I love a good shortcut recipe—especially when it means warm muffins on the table in under 30 minutes. These 2-ingredient pumpkin muffins are one of my favorite little baking tricks. No eggs, no oil, no mixers… just two ingredients, one bowl, and the most delicious, soft pumpkin muffins you’ve ever had.
They’re perfect for fall (or honestly, any time you’re craving something pumpkin-y and sweet). I make these when I want something quick for breakfast, a snack for the kids, or a cozy treat with my afternoon coffee. You can keep it simple, or dress them up with mix-ins or toppings—either way, they’re always a hit.
INGREDIENTS NEEDED:
(See the recipe card at the bottom of the post for full details)
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Spice cake mix – You’ll need one standard box (15 to 15.25 oz). Any brand will work.
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Pumpkin puree – Not pumpkin pie filling! Just pure canned pumpkin (you’ll need 2 cups, which is one 15 oz can).
That’s it. Really.
HOW TO MAKE 2-INGREDIENT PUMPKIN MUFFINS :
STEP ONE: Preheat your oven to 350°F (180°C). Line a standard muffin tin with paper liners or spray with nonstick cooking spray.
STEP TWO: In a large mixing bowl, combine the spice cake mix and pumpkin puree. It’ll seem thick at first—just keep stirring until it comes together into a smooth, fluffy batter.
STEP THREE: Divide the batter evenly between the muffin cups, filling each one about ¾ full.
STEP FOUR: Bake for about 20 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). They’ll smell amazing!
STEP FIVE: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
FREQUENTLY ASKED QUESTIONS :
Can I use yellow or chocolate cake mix instead of spice cake?
You sure can! Just know that with yellow or white cake mix, you might want to add 1 to 2 teaspoons of pumpkin pie spice or cinnamon for that warm fall flavor. Chocolate cake mix makes them extra rich and fudgy.
Are these muffins vegan?
Yes! As long as the cake mix is dairy-free (most are), these muffins are naturally vegan—no eggs, no butter.
Do I need to add eggs or oil?
Nope! The pumpkin puree gives enough moisture and acts like a binder. That’s what makes this recipe so quick and easy.
Can I add mix-ins or toppings?
Absolutely! These are great with:
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Chocolate chips or chopped nuts
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A sprinkle of cinnamon sugar or brown sugar on top before baking
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Cream cheese frosting if you want to turn them into cupcakes
HOW TO STORE :
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Room Temp: Keep muffins in an airtight container for 2–3 days.
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Fridge: Store for up to 5 days—just let them come to room temp before eating.
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Freezer: Wrap muffins tightly and freeze for up to 2 months. Let thaw on the counter or microwave for 20–30 seconds to warm them up.
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📖 Recipe
2-Ingredient Pumpkin Muffins
Ingredients
- 15 ounces spice cake mix
- 2 cups pumpkin puree
Instructions
- Preheat oven to 350°F (180°C) and line a 12-count muffin tin with liners.
- In a bowl, combine cake mix and pumpkin puree. Stir until smooth.
- Divide batter among muffin liners, filling each ¾ full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy!
I love that these muffins are easy enough to throw together on a weekday, but tasty enough to serve at a fall brunch or bake sale. And since it’s just two ingredients, I almost always have what I need on hand. You don’t have to be a baker to make these—just grab a spoon, stir, and bake.
Let me know if you make them—and if you added your own twist! I’m always looking for new ways to make a good thing even better. 🍂
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