Last updated on October 19th, 2020.
These are the BEST 2 Ingredient Pumpkin Muffins you will ever make! They’re loaded with pumpkin puree and warming spice and come out perfectly soft, moist, and delicious.
This easy Pumpkin Spice Muffin recipe is a MUST to keep on hand for all your muffin baking and dessert emergencies:
Your kid tells you at 9 pm she needs to bring muffins to school tomorrow? Make these easy pumpkin muffins in 25 minutes.
A friend is feeling down? Surprise her with a batch of perfect, soft, pumpkin spice muffins. She doesn’t have to know these took you absolutely no effort at all!
Teacher appreciation week? Pumpkin muffins. And maybe throw in a gift card.
Admin appreciation day? Muffins. And maybe a gift basket.
Craving something pumpkin spiced and sweet? You know it – muffins. (And also try my 30-second pumpkin spice whipped coffee!)
These basic pumpkin muffins are so wonderfully soft, delicious, and have the perfect texture. And of course, they’re crazy easy to make.
For full disclosure, if you consider water an ingredient then these are technically 3 ingredient pumpkin muffins. But I don’t really consider water an ingredient since we don’t have to shop for water.
Ingredients for these easy pumpkin muffins
This recipe is SUPER easy, you’ll memorize it after making it just once. Just remember the number “one:”
- One 15-oz box of spice cake mix (any brand!)
- One 15 oz can pumpkin puree
- One cup water
I’ve tried a few recipes out there that do NOT include water, and I didn’t like them as much because the batter is so thick and the texture of the muffins does not come out as nice. These come out wonderfully moist every time. (Sorry if you hate that word! This is the last time I’m using it, I promise!)
Don’t have spice cake mix but have yellow or white cake?? Then just add 2 teaspoons of pumpkin spice to the mix (or simply cinnamon, if that’s what you have on hand).
Want to spice things up even more? Add pumpkin spice or cinnamon even if you’re starting with spice cake mix.
One bowl pumpkin muffins
These muffins are made in one bowl. No fiddling around with wet ingredients and dry ingredients separately.
Simply mix all the ingredients together and spoon into a muffin tray lined with paper muffin liners.
Bake at 350 degrees Fahrenheit for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Yes, these muffins do take a little longer to bake than other muffins – this is because of the water added to the batter. But those couple of extra minutes in the oven are SO WORTH IT to have the perfect texture muffins.
Other add-ins to try
I think these basic pumpkin muffins are perfect as they are, but if you want to, you can try adding any of the following to the muffins:
However you try these muffins, I hope you love them as much as I do!!
Notes and tips for making and storing muffins
→ This recipe makes 12 large muffins or up to 24 smaller muffins as shown (or about 48 mini muffins).
→ These muffins freeze beautifully and make a great treat for later! Just freeze them separately on a plate or tray so they don’t freeze together, and then combine them in a large freezer bag or freezer container. To thaw, place in the fridge the night before, or thaw in the microwave, about 10 seconds at a time, until thawed.
→ While these muffins from cake mix are not healthy muffins per se, they are actually NOT as unhealthy as cake! A box of cake mix has 10 servings and is typically prepared with eggs and oil, adding a ton of calories. Since this recipe makes ~12-24 muffins, there are actually a lot LESS calories in one muffin than a slice of cake prepared from a box mix. And as a bonus, you’re adding almost 2 cups of pumpkin puree, which is loaded with vitamins, fiber, and is very low in calories and pretty low in naturally occurring sugar. So YES, making muffins from cake mix is a GREAT IDEA! I would say that’s a win!!
Other easy muffins and breakfast treats you will love:
- Pumpkin spice pancakes
- Pumpkin spice whipped coffee
- Spiced hot tea
- Cinnamon coffee cake muffins with crumb topping
- Cranberry date muffins
- Banana chia seed muffins
- Mocha dalgona coffee
- Carrot cake pancakes – 100% whole wheat!
- Greek yogurt oatmeal blueberry pancakes – with the most delicious blueberry pancake sauce!
- Toffee apple cake
And by the way, try this amazing pumpkin whipped cottage cheese! It’s a healthy, high-protein, gluten-free, refined sugar-free snack and dessert!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
2 Ingredient Pumpkin Muffins
- Muffin pan
- Muffin liners
- 1 15-oz box spice cake mix
- 1 15-oz can pumpkin puree
- 1 cup water
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper muffin liners.
- Mix the spice cake mix, water and pumpkin in a large bowl until well combined. (See notes for additional add-ins to try!)
- Fill each muffin liner about ¾ of the way. Bake at 350 degrees Fahrenheit for 20-22 minutes, or until an inserted toothpick comes out clean.