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2-Ingredient Pumpkin Muffins 🎃🧁

These 2-Ingredient Pumpkin Muffins are one of the easiest fall baking recipes you can make. All you need is a box of spice cake mix and a can of pumpkin puree—no eggs, oil, butter, or milk required.

The muffins bake up soft, moist, warmly spiced, and full of pumpkin flavor. They’re perfect for an easy breakfast, afternoon snack, Halloween party, Thanksgiving brunch, or cozy fall baking when you want something homemade without a long ingredient list.

Prep Time: 5 minutes
Cook Time: 18–22 minutes
Total Time: 25 minutes
Servings: 12 muffins

Why You’ll Love This Recipe

Only 2 ingredients
No eggs or oil needed
About 5 minutes of prep
Soft and moist texture
Perfect for fall and pumpkin season
Beginner-friendly
Budget-friendly
Easy to customize
Great for breakfast or snacking
Freezer-friendly

The 2 Ingredients

1 box (15.25 oz) spice cake mix
1 can (15 oz) 100% pure pumpkin puree

That’s it!

Important: Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.

Optional Add-Ins

The basic recipe needs only two ingredients, but you can add:

½ cup chocolate chips
½ cup white chocolate chips
½ cup chopped pecans
½ cup chopped walnuts
½ cup dried cranberries
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Cinnamon sugar for topping
Cream cheese frosting

Equipment

12-cup muffin pan
Muffin liners
Large mixing bowl
Rubber spatula or wooden spoon
Cookie scoop

How to Make 2-Ingredient Pumpkin Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a standard 12-cup muffin pan with paper liners or lightly coat the cups with nonstick cooking spray.

Step 2: Combine the Ingredients

Add the spice cake mix and pumpkin puree to a large mixing bowl.

Stir until completely combined.

The batter will be noticeably thicker than traditional muffin batter. This is normal.

There is no need to add the eggs, oil, or water listed on the cake mix box.

Step 3: Fill the Muffin Cups

Divide the batter evenly among the 12 muffin cups.

Fill each cup about ¾ full.

Because the batter is thick, use the back of a spoon to gently smooth the tops if you want prettier muffins.

Step 4: Bake

Bake for approximately 18–22 minutes.

The muffins are ready when the tops spring back lightly when touched and a toothpick inserted near the center comes out without wet batter.

Step 5: Cool

Let the muffins cool in the pan for about 5 minutes.

Transfer them to a wire rack and allow them to cool slightly before serving.

Enjoy warm or at room temperature.

Tips for Perfect Pumpkin Muffins

Don’t Prepare the Cake Mix According to the Box

Use the dry cake mix directly from the package. Don’t add the eggs, water, or oil called for on the box.

Use Pumpkin Puree

Check the label carefully. You want 100% pumpkin, not pumpkin pie filling.

Don’t Worry About Thick Batter

This batter is supposed to be thick. Resist the temptation to add extra liquid.

Don’t Overbake

Pumpkin keeps these muffins wonderfully moist, but overbaking can still dry them out.

Smooth the Tops

Unlike thinner muffin batter, this thick batter doesn’t completely smooth itself while baking. Shape the tops lightly before putting them in the oven.

Variations

Chocolate Chip Pumpkin Muffins

Fold ½ to 1 cup mini chocolate chips into the batter.

Save a few for sprinkling over the tops.

Pumpkin Cream Cheese Muffins

Prepare the two-ingredient muffins normally.

Once cooled, top with cream cheese frosting for an easy pumpkin cupcake-style treat.

Pumpkin Pecan Muffins

Fold ½ cup chopped pecans into the batter and sprinkle additional pecans over the tops.

Cinnamon Sugar Pumpkin Muffins

Mix:

2 tablespoons granulated sugar
½ teaspoon cinnamon

Sprinkle over the batter before baking.

Pumpkin Walnut Muffins

Add ½ cup chopped walnuts for a little crunch.

Mini Pumpkin Muffins

Use a mini muffin pan and begin checking them after about 10–12 minutes.

Can I Use Yellow Cake Mix?

Yes, although you’ll lose some of the warm spice flavor.

If using yellow or vanilla cake mix, consider adding:

2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
Pinch of ground cloves

Technically, that turns it into more than a two-ingredient recipe, but it gives you a flavor closer to spice cake.

Can I Use Chocolate Cake Mix?

Yes. Chocolate cake mix and pumpkin puree create rich chocolate-pumpkin muffins.

Chocolate chips make this variation even more indulgent.

What to Serve with Pumpkin Muffins

Try serving them with:

Fresh fruit
Yogurt
Coffee
Hot chocolate
Warm apple cider
Maple butter
Honey
Cream cheese
Peanut butter

They also make an easy addition to a fall brunch spread.

Storage

Allow the muffins to cool completely.

Store them in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days.

Because pumpkin creates a very moist muffin, refrigeration is helpful for longer storage.

Freezing Instructions

These muffins freeze beautifully.

Allow them to cool completely, then place them in a freezer-safe container or bag.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or leave individual muffins at room temperature until thawed.

Frequently Asked Questions

Do I really need only two ingredients?

Yes. Spice cake mix and pumpkin puree are enough to make the basic muffins.

Do I add the ingredients listed on the cake mix box?

No. Don’t add the eggs, oil, or water listed on the package.

Is pumpkin puree the same as pumpkin pie filling?

No. Pumpkin puree is plain cooked pumpkin, while pumpkin pie filling generally contains additional sweeteners and spices.

Why is my batter so thick?

That’s normal for this recipe. The pumpkin provides the moisture needed for the dry cake mix.

Can I make these with gluten-free cake mix?

A gluten-free spice cake mix can work, although texture and baking time can vary by brand.

Can I make mini muffins?

Yes. Use a mini muffin pan and shorten the baking time.

Can I add chocolate chips?

Absolutely. Chocolate chips are one of the easiest and most popular additions.

Can I make these ahead?

Yes. Bake them the day before and keep them covered until serving.

How do I know when they’re finished?

The tops should look set and spring back when gently touched. A toothpick should come out without raw batter.

Why did my muffins turn out dense?

These naturally have a moist, slightly denser texture than muffins made with eggs and oil. Overmixing or using too much pumpkin can make them even denser.

Can I frost them?

Yes. Cream cheese frosting pairs especially well with pumpkin and warm spices.

Can I turn this recipe into a loaf?

You can bake the batter in a loaf pan, but it will require a considerably longer baking time. Check the center carefully for doneness.

Pro Tips

Keep a box of spice cake mix and canned pumpkin in the pantry for last-minute baking.
Use a cookie scoop to portion the thick batter evenly.
Add mini chocolate chips for an easy kid-friendly variation.
Sprinkle chopped pecans over the tops for extra texture.
Don’t add extra liquid simply because the batter looks thick.
Avoid overmixing once the ingredients are combined.
Use paper liners for easier cleanup.
Let the muffins cool slightly before removing them from the pan.
Warm leftover muffins briefly before serving.
Make a double batch and freeze half for later.

Final Thoughts

These 2-Ingredient Pumpkin Muffins prove that fall baking doesn’t have to be complicated. With nothing more than spice cake mix and pumpkin puree, you can have a batch of soft, moist, warmly spiced muffins ready in about 25 minutes.

Keep the recipe simple with just two ingredients, or dress the muffins up with chocolate chips, pecans, cinnamon sugar, or cream cheese frosting. Either way, they’re an easy pumpkin treat that’s perfect for busy mornings, fall gatherings, and cozy weekends at home.