2 Ingredient Pumpkin Muffins

A close-up of a 2 Ingredient Pumpkin Muffin in a baking pan, lightly dusted with powdered sugar. The muffin is in a brown paper liner and appears to be moist and freshly baked, with a slightly cracked top and a golden-brown color. The pan has a worn look, indicating frequent use.

4.84 from 37 votes

No one will believe these came from just two ingredients — kid tested freezer friendly and ready in under 30 minutes for just $0.26 each.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $3.87, $0.26 per Serving

Ingredients

1 spice cake mix
1 can Pumpkin Puree (15 ounces)

Instructions

Preheat the oven to 350 degrees F.
Line 15 muffin tins with paper muffin liners or use a silicone muffin pan.
In a large mixing bowl, combine the spice cake mix and pumpkin puree. Beat with an electric mixer until the batter is smooth and fully combined.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full (approximately a heaping 3-tablespoon scoop).
Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Dust with powdered sugar, if desired, before serving.

Video

Notes

Be sure to use 100% pumpkin puree, not pumpkin pie filling.

These muffins are very moist, so allow them to cool completely before storing.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

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.

Nutrition