2 Ingredient Pumpkin Muffins
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My 2-ingredient pumpkin muffins are moist, fluffy, and taste just like pumpkin pie. Made with spiced cake mix and pumpkin puree, there is NO oil, butter, eggs, or milk needed!
I’d have a muffin every day if my waistline could afford it. Luckily, I’ve spent a long time honing my craft and developing some tasty yet wholesome muffin recipes. Inspired by my 2 ingredient pumpkin cake, I tried to use as few ingredients as possible without sacrificing the taste. My favorite secret weapon? Boxed cake mix.
Even though I’m a culinary school grad, I LOVE a good shortcut dessert. I tested these muffins with Duncan Hines, Betty Crocker, and a gluten-free cake mix, and all worked well. Spice cake mix is my favorite because it brings out the pumpkin flavor the most. The pumpkin keeps the muffins moist without eggs or oil, which is why this recipe works so well.
Table of Contents
Why I love this recipe
- Made in one bowl. There is no fancy kitchen equipment needed.
- Ready in 25 minutes. And most of that time is spent patiently letting the muffins bake in the oven.
- Healthier. Compared to traditional pumpkin muffins, this one is lower in fat and calories.
What readers are saying
★★★★★ – “These muffins are so easy to make. I used Duncan Hines spice cake mix and it was devoured at my bookclub.” – Hannie
★★★★★ – “This is great for my Weight Watchers diet. So good!” – Mariana
Ingredients needed
- Cake mix. It’s best to use a spice cake mix, like Duncan Hines or Betty Crocker. Both of these brands are egg and dairy-free, making them perfect for a vegan diet. You can also use vanilla or yellow cake mix, but you would benefit from adding pumpkin spice.
- Pumpkin puree. Either canned unsweetened pumpkin or homemade pumpkin puree. Do not use pumpkin pie filling!
- Walnuts. Optional, but I like the texture they add to the muffins.
What can I add to pumpkin muffins?
I love the flavor of these muffins as is, but you can get creative with all sorts of different mix-ins. Here are some suggestions:
- Add extra spices. A spiced cake mix should already have spices, but you can add a little extra cinnamon, nutmeg, ginger, or pumpkin pie spice to amp up the flavor.
- Make chocolate pumpkin muffins. Don’t knock it till you try it! I love making this recipe with chocolate cake mix.
- Experiment with mix-ins. Swap the walnuts for pecans, chocolate chips, raisins, dried cranberries, or toasted sunflower seeds.
How to make 2 ingredient pumpkin muffins
For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. In a large bowl, combine the box of spice cake mix with pumpkin puree and mix until a smooth batter remains.
Step 2- Assemble. Evenly distribute the batter amongst the 12 muffin liners.
Step 3- Bake. Sprinkle walnuts, if desired, then bake the muffins for 18-20 minutes or until a skewer comes out mostly clean.
Step 4- Cool. Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Arman’s recipe tips
- Avoid overbaking. The muffins will continue cooking briefly as they cool, so remove them from the oven as soon as a toothpick inserted comes out ‘just’ clean.
- Loose batter = good. Pumpkin puree acts as both the binder and the moisture source, replacing eggs and fat. That’s why the batter looks thicker than a standard muffin mix but bakes up soft and fluffy.
- Don’t worry if they crack. Depending on the type of cake mix I use, sometimes the tops of the muffins look cracked and bumpy. Don’t fret–it doesn’t affect the flavor one bit!
- Keep them vegan. Most cake mixes are made without dairy or eggs, provided they are the ones recommended above. Other cake mixes may contain traces of dairy/eggs, so be sure to double-check before using them.
- Make gluten-free muffins. Use a gluten-free cake mix, like Krusteaz or Namaste.
- Make cupcakes instead. Just add a dollop of cream cheese frosting or vanilla frosting on top, and voila! You have pumpkin cupcakes.
Frequently asked questions
In testing, I found that overmixing the batter resulted in slightly dense muffins. I recommend mixing until no flour pockets remain.
I haven’t tried, but I have seen more and more sugar free cake mixes on the market (Duncan Hines even have a keto one). You could experiment with using one of those box mixes with the same amount of pumpkin puree.
Storage instructions
To store: Pumpkin muffins will keep at room temperature, covered, for up to three days. If you’d like them to keep longer, store them in the refrigerator and they will keep fresh for up to one week.
To freeze: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.
✅ Nutrition reviewed
Since this muffin recipe discusses healthier swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
2 Ingredient Pumpkin Muffins
Video
Ingredients
- 15 ounces spice cake mix * See notes
- 2 cups pumpkin puree * See notes
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-count muffin tin with muffin liners and set aside.
- In a mixing bowl, combine your cake mix with pumpkin puree and mix until a smooth batter remains. Do not overmix.
- Evenly distribute the batter amongst the 12 muffin liners. Top with walnuts, if desired. Bake the muffins for 20 minutes or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool for 10 minutes in the pan, before transferring to a wire rack to cool completely.
Notes
- Mix-ins: I like to fold through half a cup of walnuts. Any nuts or chocolate chips work.
- Cake mix: Any 15-ounce box of spice cake mix can be used. Vanilla or yellow will work well, too, but consider adding some cinnamon/nutmeg/ginger to enhance the flavor.
- Pumpkin: You can also use one can of pumpkin puree (not pumpkin pie filling).
- Leftovers: Store at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 6 months.
Nutrition
More 2 ingredient recipes to try
- 2 ingredient peanut butter cookies
- 2 ingredient biscuits
- Dairy free frosting
- 2 ingredient fudge
- 2 ingredient peanut butter fudge
Originally published August 2021
This recipe made 12 muffins and one mini loaf for me. The batter was very thick, I adjusted it slightly. I added two scoops of vanilla protein powder and an individual unsweetened applesauce cup. (approximately 1/4 cup applesauce). It was delicious. My husband loved them. These muffins do have a more rustic looking than smooth muffin top.
This recipe made 12 muffins and one mini loaf for me. The batter was very thick, I adjusted it slightly. I added two scoops of vanilla protein powder and an individual unsweetened applesauce cup. (approximately 1/4 cup applesauce). It was delicious. My husband loved them. These muffins do have a more rustic looking than smooth muffin top.
Topped with homemade cream cheese frosting and added a bit of Pure Maple Extract to the icing.
I’m on a limited budget, and this looks delicious, easy, and economical! Thanks-can’t wait to try it!
I am on weight watchers. How would figure the points for 1 muffin.
No idea! I’m not familiar with it.
I used Duncan Hines Keto yellow cake mix, added a can of packed pumpkin, and because the batter was somewhat stiff, added an egg and about one quarter cup evaporated milk (what I had on hand)… as one person mentioned, they’re rather rustic and the texture not exactly like a muffin… kind of a cross between muffin and pie (a puffin! 🤣), but really delicious!
Why not pumpkin pie filling.
It will be too sweet and too wet.
This is a great time saving recipe. I use a GF cake mix and the pumpkin puree…great taste. Thanks.
Love that!
Did you add spices to your cake mix? I’m thinking about using a GF cake mix for my celiac daughter. Thank you!
The spice cake has spices in it, but feel free to add more 🙂