2-Ingredient Pumpkin Muffins Recipe

If you’re on the hunt for the quickest, coziest autumn treat around, look no further than these delightfully simple 2-Ingredient Pumpkin Muffins. This recipe is pure magic in its simplicity — just a can of pumpkin purée and a box of spice cake mix transform into moist, fluffy muffins bursting with warm spices and the natural sweetness of pumpkin. Whether you need an easy breakfast, a lunchbox surprise, or an effortless contribution to a potluck, these 2-Ingredient Pumpkin Muffins deliver every time, promising seasonal flavor with almost no effort (and zero fuss over measuring cups or extra bowls!).

Ingredients You’ll Need

The beauty of this recipe is all in its simplicity! Each of these two ingredients brings something special to the table: the cake mix adds just the right balance of sweetness and spice, while the pumpkin creates that distinctively moist, tender crumb everyone loves in a muffin.

• Spice Cake Mix: Choose your favorite boxed spice cake mix to provide plenty of cinnamon, nutmeg, and clove flavor, plus all the leavening you need for perfect rise.
• Pumpkin Purée (15 oz can): Pure canned pumpkin is the key to rich, tender muffins; it keeps everything moist and balances out the sweetness of the cake mix with its earthy, autumnal notes.

How to Make 2-Ingredient Pumpkin Muffins

Step 1: Combine Pumpkin and Cake Mix

This is truly a recipe that loves simplicity! In a large mixing bowl, scoop in the full can of pumpkin purée and empty the contents of the spice cake mix right over it. Stir with a sturdy spoon or spatula until you see no more dry streaks — the batter will be thick, but that’s exactly what you want for perfectly dense and chewy muffins.

Step 2: Fill the Muffin Tins

Using a standard muffin pan lined with paper liners or lightly greased, fill each cup about three-quarters full with the pumpkin batter. Since there are no eggs or oil, the mixture is denser than traditional muffin batter, so don’t worry if it looks thick going in — it will bake up beautifully.

Step 3: Bake and Enjoy

Pop the muffin pan into your preheated oven at 350°F. Bake for 20 to 25 minutes, or until the tops are puffed and a toothpick inserted in the center comes out mostly clean. The aroma of warm spices and pumpkin is reason enough to linger in the kitchen! Let them cool a bit in the pan before transferring to a rack — then get ready for that first irresistible bite.

How to Serve 2-Ingredient Pumpkin Muffins

Garnishes

For an extra touch, sprinkle the tops of your muffins with a light dusting of powdered sugar, a small dollop of whipped cream, or even a handful of pepitas for crunch. This small flourish takes your 2-Ingredient Pumpkin Muffins from everyday snack to festive showstopper.

Side Dishes

Pair these muffins alongside a hot mug of cider, chai latte, or your morning coffee for a perfect autumn breakfast. They also make a lovely complement to an afternoon fruit salad or a small bowl of vanilla yogurt for a balanced snack.

Creative Ways to Present

Transform your muffins into mini desserts by slicing them in half and spreading a layer of cream cheese in the middle, or drizzle them lightly with maple glaze. For parties, arrange them on a stand and decorate with little edible leaves or cinnamon sticks to give that autumn-harvest feel.

Make Ahead and Storage

Storing Leftovers

Your 2-Ingredient Pumpkin Muffins will stay soft and moist for several days when kept in an airtight container at room temperature. If you want them to last a bit longer, store them in the refrigerator and enjoy within five days.

Freezing

These muffins freeze beautifully! Lay them in a single layer on a baking sheet until firm, then pop them into a freezer bag. They keep their flavor and texture for up to three months — just thaw as needed for a quick treat.

Reheating

To bring back that fresh-baked warmth, simply pop a muffin into the microwave for 10-15 seconds. You’ll find that the flavors of the pumpkin and spice cake mix come alive again with just a touch of heat. You can also reheat in a 300°F oven for about 5 minutes.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your homemade purée is well-drained and similar in texture and moisture to the canned variety so your muffins bake up perfectly moist.

Can I add extras like nuts or chocolate chips?

Yes, feel free to stir in a cup of add-ins like walnuts, pecans, or chocolate chips when you combine the batter. It won’t change the super-simple spirit of these 2-Ingredient Pumpkin Muffins, but it will add a new twist!

Are these muffins vegan?

They can be! Most spice cake mixes are naturally dairy- and egg-free, but always double-check the label to be sure. The pumpkin is plant-based, making this a great vegan baking option.

What if I don’t have spice cake mix?

If you only have yellow or white cake mix on hand, add 1-2 teaspoons of pumpkin pie spice to mimic that classic autumn flavor. It won’t be quite the same, but still tasty (and still an easy 2-Ingredient Pumpkin Muffins hack!).

Can I make these as mini muffins or in a loaf pan?

Definitely! Mini muffins will bake a bit faster (check at 12-15 minutes), while a loaf pan will take closer to 40-45 minutes. No matter the shape, the magic of 2-Ingredient Pumpkin Muffins stays the same.

Final Thoughts

There’s something wonderfully satisfying about a cozy treat that comes together with so little effort and delivers so much flavor. Whether you’re a seasoned baker or just diving in for the first time, these 2-Ingredient Pumpkin Muffins are a must-try. Don’t be surprised if they become your new fall favorite — give them a go the next time you need a bit of baking joy!

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