These 2-ingredient pumpkin muffins are made with a box of spice cake mix and a can of pumpkin puree. They're a perfect fall treat.
Pumpkin and a box of cake mix are all you need, no oil, no eggs, and no milk. You might know this classic low-fat Weight Watcher's recipe as a lighter way to make muffins with fewer calories.
Store them in the freezer so you can have a perfect breakfast for your pumpkin spice cravings at any time, not just during pumpkin season. Next time, add your favorite mix-ins, like chocolate chips or blueberries. You can even top them with cream cheese frosting to make cupcakes.
If you like pumpkin sweets, try these baked pumpkin donuts or my pumpkin spice mug cake.
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Recipe Highlights
- Easy recipe: These are the easiest muffins you can make!
- Family favorite: Delicious, easy to make, and perfect for autumn.
- 2-ingredient muffins: Just a can of pumpkin puree and a box of dry cake mix.
Ingredients
- Spice cake mix - Dry cake mix. See substitution notes below.
- Pumpkin puree - Canned pumpkin puree such as Libby's or a store brand. Note: this is a puree and NOT the same thing as pumpkin pie filling or mix.
See the recipe card for quantities.
Instructions
Preheat the oven to 375ºF (190ºC) and line a muffin pan with cupcake liners.
Add the spice cake mix and pumpkin puree to a large mixing bowl.
Use an electric mixer to beat the pumpkin puree on medium speed until just combined. This creates a thick batter.
Tip: Press the beaters into the puree before turning them on to prevent the dry ingredients from flying everywhere.
Evenly distribute the batter into the 12 paper liners.
The muffins will hold their shape while baking, so smooth the muffin tops with the back of a spoon if desired.
Bake for 18 to 20 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no liquid batter.
Cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Substitutions
- Cake mix: Instead of spice cake mix, try carrot cake mix or butter pecan cake mix. The pumpkin spice flavor mostly comes from the cake mix, so a box of yellow cake mix or chocolate cake mix will not taste the same.
- Pumpkin: You want 100% pure pumpkin. Unfortunately, pumpkin pie filling and pumpkin pie mix are NOT good substitutes for pumpkin puree because it is sweetened and additional spices are added.
Variations
- Mix-ins: Add chocolate chips or mini chocolate chips, blueberries, or chopped nuts like pecans.
- Glaze: Top with a simple glaze using 1 cup of powdered sugar and 1 to 2 tablespoons or milk.
- Streusel: Make a simple streusel topping.
Equipment
Storage
There are a few ways to store leftover pumpkin muffins.
- Store them in an airtight container at room temperature for up to 3 days. Muffins will stay fresh for longer if they are stored in a cool, dry place.
- Freeze them for up to 3 months. To freeze muffins, wrap them individually in plastic wrap or foil and place them in a freezer-safe bag. When you're ready to eat them, thaw them overnight in the refrigerator or at room temperature for a few hours.
Some additional tips:
- Cool them completely before storing them. This will help to prevent them from getting soggy.
- Don't stack the muffins on top of each other. This will also help to prevent them from getting soggy.
- Line the storage container with a paper towel. This will help to absorb any moisture that may be released.
FAQ
Pumpkin muffins are traditionally made with all-purpose flour, baking powder and/or baking soda, pumpkin pie spice, salt, pumpkin puree, light brown sugar, eggs, and vegetable oil. You can also make 2-ingredient pumpkin spice muffins with a box of spice cake mix and a can of pumpkin puree.
No, pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days.
Pumpkin Recipes
Love these easy pumpkin muffins? Try one of these easy pumpkin recipes...
📖 Recipe
2-Ingredient Pumpkin Muffins
Instructions
- Preheat the oven to 375ºF (190ºC) and line a muffin pan with cupcake liners.
- Add the spice cake mix and pumpkin puree to a large mixing bowl. Use an electric mixer to beat the pumpkin puree on medium speed until just combined. This creates a thick batter. Press the beaters into the puree before turning them on to prevent the dry ingredients from flying everywhere.
- Evenly distribute the batter into the 12 paper liners. The muffins will hold their shape while baking, so smooth the muffin tops with the back of a spoon if desired.
- Bake for 18 to 20 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no liquid batter. Cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Video
Notes
Nutrition
Food safety
It is unsafe to consume raw flour. Do not taste raw flour, dough, or batter.
The post 2-Ingredient Pumpkin Muffins appeared first on By Kelsey Smith.