2 Ingredient Pumpkin Muffins

My 2 ingredient pumpkin muffins are moist, fluffy, and taste like pumpkin pie! Made with cake mix and pumpkin puree, it has no eggs, no oil, no butter, and no milk! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 125kcal

Author Arman Liew

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.

Video

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