Feed your pumpkin cravings this week with this Easy Pumpkin Spice Muffins Recipe!
Nothing beats warm Pumpkin Spice Muffins on a chilly Fall day!
You know how I LOVE easy muffin recipes, and this is about is easy as they come! Yep ~ I’m talking 2 ingredients easy!! 😉
Add this easy Pumpkin Spice Muffins Recipe to your menu this week… you’ll love the delicious results!
Related:
Pumpkin Spice Muffins Recipe
Pumpkin Spice Muffins Recipe
Ingredients
- 15 ounces Libby’s 100% Pure Pumpkin {1 can}
- 15.25 ounces Betty Crocker Spice Cake Mix {1 box}
Instructions
- Preheat oven to 350 degrees.
- Beat together Pumpkin and Spice Cake Mix.
- Spoon mixture into muffin liners in your muffin pans.
- Bake for 20 – 25 minutes, or until done. ENJOY!!
What You’ll Need for This Recipe:
Mixing Bowls
Pretty Baking Cups and Muffin Liners
Muffin Tins
A BIG thanks to frugal friends Patti and Deborah for sharing this fabulous recipe on The Frugal Girls Facebook page!
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Tried this Pumpkin Spice Muffins Recipe?
Share with us in the comments below!
Lynne says
August 26, 2018 at 10:30 amOh my goodness thank you thank you
So easy and so yummy.
Going to be one of my favorite dessert recipes.
Heidi says
August 26, 2018 at 12:06 pmYou’re very welcome, Lynne… so glad you’re enjoying the recipe!
Trisha says
May 15, 2018 at 2:40 pmIf you make 12 cupcakes what is the calorie count?
Pauline Caiafa says
November 18, 2017 at 8:31 amYUM! Just made these 2 ingredient pumpkin spice muffins this morning– my family loved them!! They’re delicious!! I did add one small container of applesauce so thin batter out a little more! So good! definitely making these again!Thank You for sharing this recipe!!
Heidi says
November 21, 2017 at 12:57 pmAren’t they so yummy, Pauline? The applesauce tip is a great idea… I’ll have to give that a try sometime!
Kim G says
November 18, 2017 at 5:08 amWe let my 5 year old make these the first time we found these, as we host Thanksgiving breakfast most years and she wanted to bring something too. They can be dense, so one year e added a large spoon of sour cream.., Yummm… They were perfect!
Heidi says
November 21, 2017 at 12:58 pmOoh ~ the sour cream addition sounds delicious! Thanks for sharing!
Jill says
February 14, 2017 at 12:07 amThat 2 ingredent pumpkin an spice muffins in mini muffin pan is a we recipe for 2 points per 3 mini muffins. . I love these an made them a lot while on we.
Kristin says
September 14, 2016 at 11:09 amI’ve already used 6oz of my can of pumpkin for another recipe… any chance you can add applesauce or something to make up the missing 6 oz?
dolores says
January 9, 2016 at 12:23 pmLOVE YOUR BLOG……..HAPPY NEW YEAR !!!!!! pls sign me up for up for newsletter…..thanks…..dolores
Heidi says
January 12, 2016 at 11:39 amThank you, Dolores… Happy New Year to you, too! 🙂
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Colleen says
November 24, 2015 at 10:56 amHas anyone made this into a burst cake. Think it will work?
Mary says
September 24, 2015 at 2:03 pmMy store didn’t have the spice cake mix so I used the carrot cake and it came out fine. I haven’t tried it with the spice cake mix to compare it against.
Diane says
October 17, 2015 at 6:43 pmI make these all the time, I have used yellow, carrot and chocolate cake mixes. My all time favorite is using Dark Chocolate cake mix. I also add about 1/2 can of water to the mixture. I use the same recipe for making muffins, mini muffins, 9×13 cake pan and a Bundt pan and even have made cookies. The girls at work love when I make these with buttercream icing.
Gina Gentry says
September 19, 2015 at 12:24 pmHi! My family doesn’t like the spice cakes so can the spice mix be substituted with another one & then add a little pumpkin pie spice?
Melissa says
September 7, 2015 at 10:38 amdors anyone know if you can add 1-2 scoops
Of protein powder? And if so do you add something like water or applesauce since the protein will dry it out more? tx!
Lonnette says
November 23, 2014 at 1:58 pmMade these with egg whites! Added cream cheese frosting yum!
Susan says
November 4, 2014 at 7:54 pmI had made these before but with the 3 eggs and oil, and tonight I made this version with just the cake mix and the pumpkin. I actually thought the ones with the eggs ended up being too light and cake like. I prefer this version without the eggs because it is a little heavier and more muffin like! And I love it because not only are they good, but super easy and only 2 ingredients!
Julie says
October 27, 2014 at 3:11 pmI just made this – added 2 egg whites (beaten well), then added the pumpkin, cake mix, and 1/8 cup of water. Put in muffin tin that was sprayed well with “butter” oil, and baked. They came out light and fluffy – delicious! You could put cream cheese frosting on if you would like.
ashley says
October 17, 2014 at 10:12 amWhat is the best way to store them and how long do they keep after making them? I just made some and I made mini ones for my daughters class, but I wasn’t sure how long they will last.
Karen says
August 9, 2014 at 2:15 pmYou don’t have to use the ingredients on the back of the cake box?
Heidi says
August 24, 2014 at 10:15 pmHi Karen ~ that’s correct… just follow the instructions above, and that’s it! 😉
Angel says
November 29, 2013 at 5:24 amTheses are great in mini muffin pans as well. I add mini choc chips!!!
They don’t rise so swirl them with your spoon to make a cute too!
Heidi says
November 29, 2013 at 10:56 amOoh ~ I love that idea of swirling them with your spoon, Angel… great tip! 😉
L zelhart says
November 2, 2013 at 10:16 pmSO SO SO GOOD!!! I found them a bit “dense” so I added 2 well beaten egg whites. Make them for home
and for work – always a hit. The best part is each only has 125 calories when you make 14 muffins. Recommend them!!!
Brigette says
October 2, 2013 at 3:20 pmI use these exact 2 ingredients every year to make cookies. Super moist. Chocolate chips go great too. I cant believe I never thought about turning them into muffins!! People request the cookies every holiday season…. I think this year I will switch it up and try them as muffins. Cant wait to make them 🙂
Wendy S. says
October 15, 2013 at 1:15 pm@brigette – How do you make them into cookies? Wouldn’t the batter be a little too runny?
Alicia says
October 27, 2013 at 3:57 pmI am making them right now. The batter is definitely not runny since there is no liquid added – just the pumpkin puree, which makes it really thick once you add the cake mix. I could definitely see making these into soft cookies.
Gina Gentry says
September 19, 2015 at 11:38 amOoohhhh, making these into cookies sounds soooo good! How did they turn out? Share how you converted them into cookies please. Thanks! 🙂
Buffy says
October 2, 2013 at 1:40 pmThese look delicious, I can’t wait to try them.
Kim P says
October 2, 2013 at 11:50 amI made these the other night when I accidentally opened the wrong pumpkin can while making another dessert. They are moist and delicious! Everyone who has eaten them loves them. I used an entire can of canned pumpkin with spices in it and added crasins and chocolate chips.
Katie says
October 2, 2013 at 10:27 amAaaand only 3 WW points per muffin!
Brandy J says
August 19, 2014 at 8:57 amThank you for leaving that comment!!! I just started WW, and figuring points is my biggest challenge!