2-Ingredient Pumpkin Muffins (So Easy!)

Fast and so easy, these 2-ingredient pumpkin muffins are packed with pumpkin spice flavor. Use pantry ingredients to make these easy muffins that are perfect for breakfasts, meal prep or just a great snack.

 

Why We Love 2 Ingredient Pumpkin Muffins

• Budget and Meal Prep Friendly – With only two ingredients, these muffins are pretty inexpensive to make and are the easiest muffins. They are fast to make a batch for the perfect breakfast.
• Great Flavor – These muffins are moist and fluffy with great flavor from the spice cake mix. While I wouldn’t say these are as pretty as a bakery-style muffin, they pack a lot of flavor and are easy to make. They are delicious with a glass of milk or cup of coffee.
• Only 2 Ingredients – No eggs, milk or other extra ingredients needed for these easy pumpkin muffins. Canned pumpkin and a box of cake mix both keep in the pantry for a while. You can stock up and have muffins whenever you like!

These muffins aren’t super sweet, so if you prefer a little more sweetness see how to add a glaze in the variations section of the article.

Ingredients For 2 Ingredient Pumpkin Muffins

• spice cake mix boxed cake mix
• pumpkin puree canned. Not pumpkin pie filling as this is sweetened, the muffins will be too sweet.

How To Make 2 Ingredient Pumpkin Muffins

1. Preheat the oven to 350 degrees. Line a muffin pan with muffin liners or spray with nonstick cooking spray.
2. Add the pumpkin to the bottom of a large bowl. Add about a third of the cake mix and mix well with a silicone spatula. Keep adding the cake mix a third at a time until a thick batter forms and the cake mix dissolves.

3. Fill the cupcake liners about ⅔ of the way full with batter.  It can be helpful to use an ice cream scoop to portion out the batter into the muffin cups.

4. Place the muffin tin in the preheated oven. Bake for 18-20 minutes until cooked all the way through. Check that a toothpick comes out clean in the center. Let the muffins cool in the pan or on a wire rack, then enjoy!

Variation Ideas

• Top With Nuts – Pecans and walnuts are both a great addition for a delicious muffin, and make the perfect fall treat. You can add them to the top or fold them into the batter as the last ingredient you add after it’s fully mixed.
• Try Chocolate Chips – Chocolate chips and pumpkin go great together. I usually start but adding 1/2 cup of chocolate chips to the batter and then adding some on top.
• Give It A Glaze – These pumpkin muffins aren’t very sweet on their own but you can add a glaze after they cooled. Mix together 3/4 cup powdered sugar with 2 1/4 teaspoons of milk and a teaspoon of vanilla. Stir with a whisk until the glaze forms, then drizzle on top of the muffins.
• Frost With Cream Cheese Frosting – You can use a storebought cream cheese frosting to add a little bit of extra sweetness to these muffins and it’s delicious!
• Top With Brown Sugar – You can sprinkle a little brown sugar on the top of each of these muffins to add a little sweetness.

Can I Swap The Flavor Of Cake Mix?

I have not tried swapping a different cake mix flavor into this recipe. You could try a yellow cake or vanilla cake mix, but the muffins may be on the bland side. I would try adding a teaspoon or two of pumpkin pie spice to the cake mix.

Chocolate cake mix also could possibly work, but I haven’t tried it.  I also think a carrot cake mix could also work, and is most similar to a spice cake mix.

The spice cake mix adds a lot of flavor to this recipe. If you try other types of cake mixes let me know in the comments how it goes!

How Long Will 2 Ingredient Pumpkin Muffins Last?

Expect these muffins will taste their best if eaten within 3-4 days. Store in an airtight covered container.

Depending on how much water is in the pumpkin, they can sometimes become too moist which can cause them to spoil. Placing a paper towel in the container can help to keep the muffins from becoming too moist from the pumpkin.

Sometimes I store the muffins in the refrigerator in an airtight container to extend how long they can be eaten. I do find the texture tends to become more wet the second day if I store the muffins in the refrigerator right away.