2-Ingredient Pumpkin Spice Muffins – Easy Fall Recipe

These 2-Ingredient Pumpkin Spice Muffins are one of the easiest fall recipes you can make. They are soft, moist, warmly spiced, and require no eggs, no oil, no butter, and no milk.

All you need is a box of spice cake mix and a can of pumpkin purée.

That’s it.

The result is a batch of cozy pumpkin muffins with a tender texture and plenty of fall flavor. They are perfect for breakfast, an afternoon snack, school lunches, holiday gatherings, or whenever you want something sweet without spending much time in the kitchen.

Why You’ll Love These Pumpkin Muffins

There are plenty of pumpkin muffin recipes out there, but this one is especially useful when you want something fast and foolproof.

You’ll love this recipe because:

• It uses only 2 ingredients.
• No eggs are required.
• No butter or oil is needed.
• There is no mixer required.
• Preparation takes about 5 minutes.
• The muffins stay soft and moist.
• They are perfect for busy mornings.
• They are an easy fall dessert or snack.

It’s also a great recipe to keep in mind when you have a can of pumpkin purée sitting in the pantry.

Ingredients

You only need two ingredients:

1 box spice cake mix

Use a standard box of dry spice cake mix.

Do not prepare the cake mix according to the instructions on the package.

You only need the dry mix.

1 can pumpkin purée

Use approximately 15 ounces of pure pumpkin purée.

Make sure you are using pumpkin purée and not pumpkin pie filling.

Pumpkin pie filling already contains additional sugar and spices, while pure pumpkin is simply cooked and puréed pumpkin.

How to Make 2-Ingredient Pumpkin Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F / 175°C.

Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.

Step 2: Combine the Ingredients

Place the dry spice cake mix into a large mixing bowl.

Add the entire can of pumpkin purée.

Using a spatula or large spoon, mix until everything is fully combined.

The batter will be much thicker than regular muffin batter.

That is completely normal.

You do not need to add water, eggs, oil, or milk.

Step 3: Fill the Muffin Cups

Divide the batter evenly between the prepared muffin cups.

Fill each cup approximately ¾ full.

Because the batter is thick, you may want to smooth the tops slightly with the back of a spoon.

Step 4: Bake

Bake for approximately 18 to 22 minutes.

The muffins are ready when the tops look set and a toothpick inserted into the center comes out mostly clean.

Step 5: Cool

Allow the muffins to cool in the pan for about 5 minutes.

Then transfer them to a wire rack.

You can enjoy them warm or allow them to cool completely.

What Do 2-Ingredient Pumpkin Muffins Taste Like?

These muffins are surprisingly moist considering how simple the recipe is.

The pumpkin adds moisture and gives the muffins a soft, dense, tender crumb.

Meanwhile, the spice cake mix provides sweetness and the familiar flavors of cinnamon, nutmeg, cloves, and other warm baking spices.

Together, they create a muffin that tastes like a combination of pumpkin bread and spice cake.

Important Tip: Do Not Add the Box Ingredients

One of the most common mistakes with this recipe is following the instructions printed on the cake mix box.

Don’t.

For this recipe, you only need:

Dry spice cake mix + pumpkin purée.

You do not need the eggs, water, or oil listed on the cake box.

Pumpkin Purée vs Pumpkin Pie Filling

This distinction is important.

Pumpkin Purée

Pure pumpkin with no additional sweeteners or spices.

This is what you want.

Pumpkin Pie Filling

Usually contains sugar, cinnamon, spices, and other ingredients.

It can make the muffins overly sweet and change the final texture.

Always check the label before adding the pumpkin.

Easy Add-In Ideas

The basic recipe only requires two ingredients, but you can easily customize the muffins.

Try adding:

• Chocolate chips
• White chocolate chips
• Chopped walnuts
• Chopped pecans
• Dried cranberries
• Raisins
• Cinnamon
• Pumpkin pie spice

For an extra dessert-like version, add chocolate chips to the batter before baking.

Chocolate Chip Pumpkin Muffins

One of the easiest variations is adding about ½ to 1 cup of chocolate chips.

Fold them gently into the batter after combining the pumpkin and cake mix.

Pumpkin and chocolate work especially well together because the slightly bitter chocolate balances the sweet, warmly spiced cake.

Can I Make Mini Pumpkin Muffins?

Yes.

Use a mini muffin pan and reduce the baking time.

Start checking them after approximately 10 to 12 minutes.

Because ovens vary, always check for doneness before removing them.

Can I Make Pumpkin Bread Instead?

Yes.

You can place the batter into a greased loaf pan instead of muffin cups.

The loaf will require a longer baking time than individual muffins.

Bake until the center is completely set and a toothpick inserted into the middle comes out clean.

How to Store Pumpkin Muffins

Once completely cooled, store the muffins in an airtight container.

They can usually be kept at room temperature for a couple of days.

For longer storage, refrigerate them.

Because pumpkin naturally contains a lot of moisture, keeping the muffins well covered helps prevent them from drying out.

Can You Freeze Pumpkin Muffins?

Yes.

These muffins freeze very well.

Allow them to cool completely before freezing.

Place them inside a freezer-safe container or freezer bag.

For best texture, separate layers with parchment paper if necessary.

When you’re ready to eat one, allow it to thaw at room temperature or warm it briefly in the microwave.

How to Serve Pumpkin Spice Muffins

These muffins are delicious by themselves, but you can also serve them with:

• Coffee
• Hot chocolate
• Tea
• Apple cider
• Butter
• Cream cheese
• Maple syrup
• Honey

For breakfast, pair them with fruit and coffee.

For dessert, serve a warm muffin with a small scoop of vanilla ice cream.

Tips for the Best Pumpkin Muffins

Don’t overmix the batter

Stir only until the dry cake mix and pumpkin are completely combined.

Expect thick batter

The mixture will be noticeably thicker than traditional muffin batter.

Do not add water just because the batter looks thick.

Use pure pumpkin

Pure pumpkin purée gives you the most predictable results.

Don’t overbake

Overbaking can make the muffins dry.

Start checking them near the lower end of the baking time.

Enjoy them slightly warm

These muffins are especially good while still slightly warm because the pumpkin and spice aromas are more noticeable.

Frequently Asked Questions

Can you really make muffins with only two ingredients?

Yes.

The combination of prepared dry cake mix and pumpkin purée provides enough moisture and structure to create soft muffins without adding eggs or oil.

Do I need eggs?

No.

This particular recipe does not require eggs.

Do I need oil?

No.

The moisture from the pumpkin replaces the need for added oil.

Do I need water?

No.

Do not add the water listed on the cake mix package.

Can I use yellow cake mix?

You can experiment with yellow cake mix, but the flavor will be different.

Spice cake mix gives these muffins their classic fall flavor.

Can I use pumpkin pie filling?

Pure pumpkin purée is recommended because pumpkin pie filling contains added sugar and spices.

Why is my batter so thick?

That’s normal.

Pumpkin muffin batter made with this method is considerably thicker than traditional cake batter.

Do not thin it with water.

Final Thoughts

It is hard to beat a recipe that only needs two pantry ingredients.

These 2-Ingredient Pumpkin Spice Muffins are soft, moist, warmly spiced, and perfect for fall.

There are no eggs to crack, no butter to soften, and no oil to measure.

Just mix pumpkin purée with spice cake mix, scoop the batter into a muffin pan, and bake.

It’s the kind of easy recipe you’ll want to keep around whenever pumpkin season arrives.