These easy 2-ingredient pumpkin muffins are the perfect fall treat to satisfy your pumpkin spice cravings in just minutes—no fuss, no mess!
If your pumpkin spice cravings are kicking in strong, and you want something simple, cozy, and delicious, I’ve got the perfect fall treat for you. These 2-ingredient pumpkin muffins are one of my all-time favorite recipes for when I need something quick and satisfying.
They’re moist, warmly spiced, and the perfect way to enjoy a pumpkin treat with your morning cup of coffee or as an afternoon snack. Plus, I’ll show you how to tweak them if you want to turn them into healthy pumpkin muffins, mini muffins, or even a sweet treat with cream cheese frosting.
Here’s the magic of this ingredient pumpkin muffins recipe: all you need is a box of cake mix and a can of pumpkin puree. That’s it!
Serving Suggestions & Tips
- In place of the box of spice cake mix, try making it with yellow cake mix, carrot cake mix, or chocolate cake mix.
- Make sure to purchase a can of pumpkin puree, not pumpkin pie filling.
- You will not need the eggs or oil suggested on the cake mix box.
- No need to overmix—just until the dry ingredients disappear.
Variations and Add-Ins
This easy pumpkin muffin recipe is super customizable! Next time, try:
- Swapping in a different cake mix like chocolate cake or Betty Crocker yellow cake mix for new flavor combos.
- A sprinkle of brown sugar and tsp of cinnamon on top before baking.
- A dash of pumpkin pie spice or tsp of pumpkin spice for extra flavor.
- Fold in ½ cup of chocolate chips for a sweet touch.
- Topped with cream cheese frosting for dessert-worthy muffins.
2-Ingredient Pumpkin Muffins Step by Step
Ingredients
- 1 box spice cake mix
- 15 oz pumpkin puree
Preparation
Preheat your oven to 350°F.
Line a cupcake pan or mini muffin tin with muffin liners or lightly spray with nonstick spray.
In a large bowl, dump the dry cake mix and the can of pumpkin puree.
Stir together using a wooden spoon or a hand mixer until fully combined.
Use a regular-sized ice cream scoop to portion batter into each liner.
Bake in your preheated oven for 20–22 minutes (or about 12–15 minutes for mini muffins), or until a toothpick inserted in the center of the muffin comes out clean.
Cool on a wire rack for best results.
Serve warm.
2-Ingredient Pumpkin Muffin Leftovers
Storage: Place a paper towel over the muffins before covering with plastic wrap or placing in an airtight container to keep them moist at room temperature for up to 4 days.
Freezing: These cake mix pumpkin muffins also freeze beautifully. Just wrap them individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature overnight or warm up in the microwave for 20–30 seconds.
Recipe
Originally Published On: September 1, 2025
2-Ingredient Pumpkin Muffins
Ingredients
- 1 box spice cake mix
- 15 oz pumpkin puree
Recommended Equipment
- Hand Mixer
Instructions
- Preheat your oven to 350°F
- Line a cupcake pan or mini muffin tin with muffin liners or lightly spray with nonstick spray
- In a large bowl, dump the dry cake mix and the can of pumpkin puree
- Stir together using a wooden spoon or a hand mixer until fully combined
- Use a regular-sized ice cream scoop to portion batter into each liner
- Bake in your preheated oven for 20–22 minutes (or about 12–15 minutes for mini muffins), or until a toothpick inserted in the center of the muffin comes out clean
- Cool on a wire rack for best results
Notes
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Pumpkin Recipes
- Mac and Cheese Bites with Pumpkin
- Pumpkin Maple Bread
- Pumpkin Pie
- 2-Ingredient Pumpkin Muffins
- Pumpkin Pie Healthy Smoothie
- Pumpkin Pasties from the Hogwarts Express
- Pumpkin Puree from Scratch
- Perfect Fall Pumpkin Roll
- Pumpkin Juice
I honestly can’t believe how easy it all is! This is the perfect way to start getting ready for fall AND Halloween!
I love that this recipe only has two ingredients and that it includes two of my favorites! I am a big fan of pumpkin spice anything and this is perfect to satisfy that craving!
Your recipes really show how food can bring family together without any fuss or tricky shortcuts.
I tried a similar combo last fall and yes, I remember how easy it was ~~ your reminder came at the perfect time. love to try it again and thanks for sharing
I made these and couldn’t believe how easy they were. Soft, moist, and full of fall flavor!
I can not believe that one can make such an amazing item with pumpkin! And also finally something without eggs that I can make for my vegetarian family.
These two-ingredient pumpkin muffins are nothing short of magical. just cake mix and pumpkin puree, yet so moist, spiced, and fall-perfect, they taste like a cozy hug in every bite! You’ve truly nailed simplicity and comfort in one easy recipe.
It’s funny, I was just talking to my sister about cakes and cupcakes the other day! I really like the twist you shared with the pumpkin and spice flavors. It’s such a tasty change from the usual chocolate and definitely speaks to my tummy.
This recipe tasted amazing! It was so easy to prepare, and the kids loved it, I can’t wait to make it again… Great recipe for the fall!! 🙂
Omg I love how ridiculously easy this is. Like, how is it even legal to make muffins with just two things?! Saving this for those lazy fall mornings when I wanna feel festive without doing actual baking.
These were incredibly easy and yummy! My family loved them so much! Can’t wait to make these again!