2 Ingredient Pumpkin Muffins

Every fall I make a batch of these for my family. They disappear before they have a chance to cool completely, which is the only review a recipe needs in a house with eight kids. With just two ingredients and 30 minutes, they fill the whole house with the smell of fall.

Why You’ll Love This Recipe!

• Cheaper than Bakery Muffins – $3.87 total for a full batch
• Only 2 ingredients
• Naturally moist
• Perfect for fall — warm pumpkin spice flavor in every single bite
• Kids can help

After over 20 years of fall baking these 2 ingredient pumpkin muffins are still one of my most made recipes every single season — simple, fast and never disappointing.

Ingredients

• Spice cake mix — the secret to the warm fall flavor without measuring a single spice. Spice cake mix gives you cinnamon nutmeg and clove in every bite. Yellow or white cake mix also works for a milder less spiced version — use whichever fits your preference. Betty Crocker and Duncan Hines are both great options
• Canned pumpkin puree — make sure the label says 100% pure pumpkin and not pumpkin pie filling. One standard 15 oz can is all you need. The pumpkin replaces all the eggs oil and butter the cake mix would normally require

Carrie’s Tip: Make sure you are using plain canned pumpkin puree — not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added which will make the muffins overly sweet and throw off the flavor. The can should say 100% pure pumpkin on the label.

How to Make Pumpkin Muffins with 2 Ingredients

Step 1 – Line 15 muffin tins with paper muffin liners.

Step 2 – In a large bowl mix pumpkin and the box of cake mix. Mix well with an electric mixer.

Step 3 – Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full (approximately a heaping 3-tablespoon scoop).

Step 4 – Bake for 20-25 minutes. Test for doneness with a toothpick.

Based on reader feedback in the comments we retested this recipe using a 3-tablespoon cookie scoop and found it consistently makes 15 muffins — not 24. We have updated the recipe card and instructions to reflect this. If you previously made this recipe and got fewer than 24 muffins that is completely normal and expected. The recipe itself has not changed — just the yield and the recommended scoop size.

Tips for Success

• Do not overmix. Stir just until the cake mix and pumpkin are combined — overmixing makes the muffins dense and tough instead of light and fluffy
• Fill ⅔ full. Use a heaping 3-tablespoon cookie scoop for even portions — this gives you 15 muffins with a perfectly domed top. Filling more than ⅔ full causes them to overflow and bake unevenly
• Check at 20 minutes. Every oven varies slightly — start checking early and pull them the moment the toothpick comes out clean
• Use paper liners. These muffins are moist and can stick to the pan — paper liners make removal clean and easy every single time
• Let them cool before storing. Warm muffins release steam in a sealed container which makes them soggy — cool completely on a wire rack before storing

Optional Add-Ins

The base recipe is truly just 2 ingredients but these optional additions take it to the next level without much extra effort:

• Chocolate chips — fold in ½ cup of semi-sweet or dark chocolate chips for a chocolate pumpkin combination the kids absolutely love
• Chopped walnuts or pecans — adds a satisfying crunch and a warm nutty flavor that pairs beautifully with the pumpkin spice
• Cream cheese swirl — drop a small spoonful of sweetened cream cheese on top of each muffin before baking and swirl lightly with a toothpick
• Cinnamon sugar topping — sprinkle a mixture of cinnamon and sugar over the tops before baking for a lightly sweet crispy crust
• Vanilla glaze — whisk together powdered sugar and milk and drizzle over cooled muffins for a simple sweet finishing touch

Cake Mix Variations Ideas

• Spice cake mix — the classic choice and the one this recipe uses. Warm cinnamon nutmeg and clove flavor that tastes like fall in every bite
• Yellow cake mix — lighter and less spiced for a more subtle pumpkin flavor. Great for kids who prefer less spice
• White cake mix — the mildest option that lets the pumpkin flavor shine through without any competing spices
• Chocolate cake mix — a fun twist that creates a rich chocolate pumpkin muffin that tastes completely indulgent

Storage and Freezer Instructions

Room Temperature

• Store in an airtight container at room temperature for up to 3 days. Place a paper towel in the bottom to absorb excess moisture

Refrigerator

• Store in an airtight container for up to 3–4 days. Let come to room temperature before serving or microwave for 15–20 seconds

Freezer

• Freeze in a single layer on a baking sheet until solid then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 30–60 seconds straight from frozen

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No — pumpkin pie filling already has sugar and spices added which will make the muffins too sweet and throw off the flavor. Always use 100% pure pumpkin puree.

Why are my pumpkin muffins dense?

The batter was overmixed — stir just until the cake mix and pumpkin are combined and stop. A few lumps in the batter are completely fine.

Can I make these as mini muffins?

Yes — fill a mini muffin tin ¾ full and bake at 350°F for 10–12 minutes until a toothpick comes out clean. This recipe makes approximately 30–36 mini muffins.

What cake mix works best for pumpkin muffins?

Spice cake mix gives the best warm fall flavor — yellow or white cake mix works for a milder version and chocolate cake mix creates a fun indulgent twist.