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Baked pumpkin muffins piled in a basket with a brown cloth on a wooden surface
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2-Ingredient Pumpkin Muffins

These easy 2-ingredient pumpkin muffins are the perfect fall treat to satisfy your pumpkin spice cravings in just minutes—no fuss, no mess!
Course Breakfast
Cuisine American
Diet Vegetarian
Keyword fall, muffins, pumpkin, pumpkin muffins
Dietary Needs Dairy-Free, Egg-Free, Nut-Free
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 200kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 1 box spice cake mix
  • 15 oz pumpkin puree

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

Serving Size Note: This will make about 12 regular-sized muffins or about 24 mini muffins. 

Nutrition

Serving: 1muffin | Calories: 200kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 285mg | Potassium: 220mg | Fiber: 2g | Sugar: 21g | Vitamin A: 5516IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg