2-Ingredient Pumpkin Muffins Recipe

You will love this easy two ingredient pumpkin muffins recipe. Made with just a box of spice cake mix and a can of pumpkin puree, these moist pumpkin muffins are perfect for breakfast, snacks, school lunches, or whenever a pumpkin spice craving hits. They bake up quickly and are a dependable, no-fuss fall favorite.

Why you’ll love it

Pumpkin spice flavor: These muffins capture the warm, seasonal flavors of pumpkin that make autumn so cozy.

Family friendly: The recipe is fast and straightforward, so it becomes a repeat hit at home when you want a quick fall treat without fussing over scratch baking.

Totally simple: With only two ingredients, this recipe is ideal for beginning bakers or busy cooks who want reliable results from common grocery items.

Customizable: Use this as a base to add mix-ins like chocolate chips, chopped nuts, or dried cranberries. Top with cream cheese frosting or a simple powdered sugar glaze for extra sweetness.

Ingredients

This is literally a two-ingredient recipe. You will need:

• 1 (15.25 ounce) box spice cake mix — any brand will work.
• 1 (15 ounce) can pumpkin puree — unsweetened pumpkin puree is recommended.

Equipment and tools

• Large mixing bowl
• Hand mixer or stand mixer (optional but helpful)
• Wooden spoon or spatula
• Muffin pan (regular or mini)
• Muffin liners (optional)
• Ice cream scoop, ladle, or spoon for portioning
• Airtight container for storage

Instructions

• Preheat the oven to 375°F (190°C).
• Combine the dry spice cake mix and the can of pumpkin puree in a large bowl.
• Stir with a wooden spoon until mostly combined, then use a hand mixer or stand mixer to finish. The batter will be thick.
• Line a muffin tin with liners or grease the cups. Using an ice cream scoop or spoon, fill each muffin cup about two-thirds full for even baking.
• Bake for 18–20 minutes. Test with a toothpick: a few moist crumbs are fine, but raw batter means they need a minute or two more.
• Remove muffins from the pan and cool completely on a wire rack before serving or frosting.

Kitchen tips

• These muffins are not overly sweet on their own. Add a cream cheese frosting or a powdered sugar glaze if you prefer sweeter muffins.
• Stir in 1 cup chopped pecans or walnuts for crunch. If you need to avoid nuts, try dried cranberries or chocolate chips instead.
• Swap different cake mixes to change the flavor: vanilla, chocolate, or carrot cake mixes all work well with pumpkin puree.
• For mini muffins, reduce baking time and check frequently—miniature muffins can finish in about 10–12 minutes.

Quick facts / FAQs

How do you make a simple powdered sugar icing? Mix 2 cups powdered sugar with 3–4 tablespoons milk (or water) and 1 teaspoon vanilla extract until smooth. Drizzle over cooled muffins.

Is pure pumpkin the same as pumpkin puree? Yes. Pure pumpkin and pumpkin puree are the same product and can be used interchangeably.

Do these muffins need refrigeration? No, store at room temperature for up to two days in an airtight container. Refrigerate to keep them fresh up to 5 days.

How to store

Place cooled muffins in an airtight container and keep at room temperature up to 48 hours. Refrigerate for up to 5 days. To freeze, arrange muffins on a tray to freeze individually, then transfer to a freezer-safe bag or container for up to three months. Thaw overnight in the refrigerator or at room temperature.

More fall flavors

• Pumpkin Chocolate Chip Muffins
• Banana Pumpkin Bread with Streusel Topping
• Apple Spice Cake
• Cranberry or nut-based fall treats

📖 Recipe