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Pumpkin Spice Muffins with Cake Mix Recipe (2 Ingredients)

October 2, 2013 By Heidi 33 Comments

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Feed your pumpkin cravings this week with this 2 ingredient easy Pumpkin Spice Muffins with Cake Mix Recipe!

Pair your fresh baked pumpkin spice muffins with this delicious Pumpkin Spice Coffee to create the ultimate cozy Fall treat!

Pumpkin Spice Muffins Recipe with Cake Mix

Pumpkin Spice Muffins with Cake Mix Recipe

Nothing beats warm Pumpkin Spice Muffins on a chilly Fall day!  There’s something just perfect about sweet pumpkin treats on a crisp cool morning or Autumn evening, right?

Dina writes: “These pumpkin spice muffins were super easy to make, really tasty and moist! I love them and so did my family! I’ve made them several times already.”

You know how I LOVE easy muffin recipes, and this Pumpkin Spice Muffins Recipe with Cake Mix is about as easy as they come!

Yep ~ I’m talking 2 ingredients easy!! 😉

With just the perfect blend of pumpkin perfection and Fall spice, you’re going to love every bite!

Add this easy Pumpkin Muffins Recipe with Spice Cake Mix to your menu this week… your whole family will LOVE the delicious results!  And I’m telling you… you won’t believe how fast these pumpkin muffins disappear!

You can enjoy them as is, or even top them off with some cream cheese frosting!

Now let’s get baking, shall we?

Here’s what you’ll need…

Related: Best Ever Muffin Recipes

Pumpkin Spice Muffins 2 Ingredients

Pumpkin Spice Muffins Ingredients

It takes just 2 simple ingredients to make the BEST Pumpkin Spice Muffins!

  • Betty Crocker Spice Cake Mix
  • Pure Pumpkin

Making a homemade muffin really doesn’t get any easier than this!!

Note: If you can’t find a spice cake mix, try this as a substitute: Use a Yellow Cake Mix, and whisk in the following: 1 3/4 tsp. Cinnamon, 1/2 tsp. ground Ginger, 1/4 tsp ground Nutmeg, 1/4 tsp. ground Cloves.

How to Make Easy Pumpkin Spice Muffins with Cake Mix

You won’t believe how simple it is to make the BEST Chocolate Chip Pumpkin Muffins at home!

Here’s what you’ll do…

1. Mix all ingredients together until well combined.

2. Spoon batter into muffin liners in cupcake pan.

3. Bake, cool, enjoy and DEVOUR!

See… I told you this was going to be EASY!!

Scroll down for the printable recipe card with detailed, step-by-step instructions.

Pumpkin Muffins Variations

Want to change things up a bit?  Go for it!

Here are a few of my favorite tasty variations for these Pumpkin Muffins…

  • Pumpkin Cake Mix Muffins
  • Pumpkin Chocolate Chip Muffins

Pumpkin Spice Muffins Recipe Easy

Pumpkin Spice Muffin Reviews

What Your Frugal Friends Are Saying About This 2 Ingredient Pumpkin Muffins Recipe…

Martha writes: “Just made the muffins and they are delicious!”

Jill writes: “They are great and so simple!”

Leah writes: “These are amazing everyone loves them. They stay so moist. They’re delicious.”

Virginia writes: “Just added a sprinkle of cinnamon to mix. These are perfect with a cup of coffee!”

Ashley writes: “These turned out great and so, so easy! I added cinnamon chips to the mix. So yummy!”

Dina writes: “These pumpkin spice muffins were super easy to make, really tasty and moist! I love them and so did my family! I’ve made them several times already. Plus it’s a great fall pumpkin recipe too. Sometimes I add rasins in them too.”

Brooke writes: “Super good, I add an egg to it. If you eat it with whipped cream, it tastes like pumpkin pie.” 🙂

Kacey writes: “We make these almost weekly for breakfast in the Fall!”

Jill writes: “Easy and good! My kiddos love them! You can use yellow cake mix and add pumpkin pie spice to it and still tastes good!”

Becky writes: “Topped it with choc chips, turned out very yummy.”

Terri writes: “I tried these tonight! They did not disappoint. These are fantastic. Will go down in the recipe book for sure. I did use cream cheese icing and added pecans. But they would still be good plain.”

Jenna writes: “I make these, but I also use a whole bag of chocolate chips. Such a big hit, and so so so easy!”

Jennifer writes: “We added mini chocolate chips with cream cheese frosting on top.”

Vickie writes: “Sometimes I add blueberries and sometimes I add nuts.”

Jessica writes: “I add cinnamon chips.”

Sue writes: “I’ve made these a couple of times and I love them!  They are so easy.  I usually add nuts to half of them because my kids don’t like the nuts but I do.  I found that the aluminum cupcake wrappers do work better for these.”

Amanda writes: “So good with yellow cake mix also!”

Tamika writes: “I do this with devil food cake mix. It’s good”

Gayla writes: “Can anything be easier? I add raisins and nuts and drop them like cookies. Yum.”

Deborah writes: “Just made same recipe only into cookies, and added chocolate chips and chopped pecans. Baked 10-11 min at 350° Sooo good.”


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Pumpkin Spice Muffins Recipe

Feed your pumpkin cravings this week with this 2 Ingredient Easy Pumpkin Spice Muffins Recipe!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 12
Author: The Frugal Girls

Ingredients

  • 1 2/3 cup Pure Pumpkin Puree (not pumpkin pie filling)
  • 13.25 ounces Betty Crocker Spice Cake Mix

Instructions

  • Preheat oven to 350 degrees.
  • In large mixing bowl, mix Pumpkin and Spice Cake Mix together using a hand mixer.
  • Spoon mixture into muffin liners in your muffin pans.
  • Bake for 20 – 25 minutes, or until done. ENJOY!!

Notes

*Note: If you can't find a spice cake mix, try this as a substitute: Use a Yellow Cake Mix, and whisk in the following: 1 3/4 tsp. Ground Cinnamon, 1/2 tsp. Ground Ginger, 1/4 tsp Ground Nutmeg, 1/4 tsp. Ground Cloves.
Course: Dessert
Cuisine: American

A BIG thanks to frugal friends Patti and Deborah for sharing this fabulous recipe on The Frugal Girls Facebook page!

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So have you tried these 2 Ingredient Pumpkin Spice Muffins with Cake Mix yet?

Share with us in the comments below!

Pumpkin Muffins Easy 2 Ingredient Recipe
Easy Pumpkin Spice Muffins Recipe at TheFrugalGirls.com

Pumpkin Spice Muffins Recipe at TheFrugalGirls.com

2-Ingredient Pumpkin Spice Cake Mix Muffins from TheFrugalGirls.com

Filed Under: Breakfast Recipes, Fall Recipes, Recipes Tagged With: Muffins

Comments

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    • Lynne says

      August 26, 2018 at 10:30 am

      Oh my goodness thank you thank you
      So easy and so yummy.
      Going to be one of my favorite dessert recipes.

      Reply
      • Heidi says

        August 26, 2018 at 12:06 pm

        You’re very welcome, Lynne… so glad you’re enjoying the recipe!

        Reply
    • Trisha says

      May 15, 2018 at 2:40 pm

      If you make 12 cupcakes what is the calorie count?

      Reply
    • Pauline Caiafa says

      November 18, 2017 at 8:31 am

      YUM! 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!!

      Reply
      • Heidi says

        November 21, 2017 at 12:57 pm

        Aren’t they so yummy, Pauline? The applesauce tip is a great idea… I’ll have to give that a try sometime!

        Reply
    • Kim G says

      November 18, 2017 at 5:08 am

      We 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!

      Reply
      • Heidi says

        November 21, 2017 at 12:58 pm

        Ooh ~ the sour cream addition sounds delicious! Thanks for sharing!

        Reply
    • Jill says

      February 14, 2017 at 12:07 am

      That 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.

      Reply
    • Kristin says

      September 14, 2016 at 11:09 am

      I’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?

      Reply
    • dolores says

      January 9, 2016 at 12:23 pm

      LOVE YOUR BLOG……..HAPPY NEW YEAR !!!!!! pls sign me up for up for newsletter…..thanks…..dolores

      Reply
      • Heidi says

        January 12, 2016 at 11:39 am

        Thank you, Dolores… Happy New Year to you, too! 🙂

        You can sign up for free email updates here:

        https://thefrugalgirls.com/email

        Reply
    • Colleen says

      November 24, 2015 at 10:56 am

      Has anyone made this into a burst cake. Think it will work?

      Reply
    • Mary says

      September 24, 2015 at 2:03 pm

      My 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.

      Reply
      • Diane says

        October 17, 2015 at 6:43 pm

        I 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.

        Reply
    • Gina Gentry says

      September 19, 2015 at 12:24 pm

      Hi! 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?

      Reply
    • Melissa says

      September 7, 2015 at 10:38 am

      dors 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!

      Reply
    • Lonnette says

      November 23, 2014 at 1:58 pm

      Made these with egg whites! Added cream cheese frosting yum!

      Reply
    • Susan says

      November 4, 2014 at 7:54 pm

      I 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!

      Reply
    • Julie says

      October 27, 2014 at 3:11 pm

      I 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.

      Reply
    • ashley says

      October 17, 2014 at 10:12 am

      What 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.

      Reply
    • Karen says

      August 9, 2014 at 2:15 pm

      You don’t have to use the ingredients on the back of the cake box?

      Reply
      • Heidi says

        August 24, 2014 at 10:15 pm

        Hi Karen ~ that’s correct… just follow the instructions above, and that’s it! 😉

        Reply
    • Angel says

      November 29, 2013 at 5:24 am

      Theses 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!

      Reply
      • Heidi says

        November 29, 2013 at 10:56 am

        Ooh ~ I love that idea of swirling them with your spoon, Angel… great tip! 😉

        Reply
    • L zelhart says

      November 2, 2013 at 10:16 pm

      SO 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!!!

      Reply
    • Brigette says

      October 2, 2013 at 3:20 pm

      I 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 🙂

      Reply
      • 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?

        Reply
        • Alicia says

          October 27, 2013 at 3:57 pm

          I 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.

          Reply
          • Gina Gentry says

            September 19, 2015 at 11:38 am

            Ooohhhh, making these into cookies sounds soooo good! How did they turn out? Share how you converted them into cookies please. Thanks! 🙂

            Reply
    • Buffy says

      October 2, 2013 at 1:40 pm

      These look delicious, I can’t wait to try them.

      Reply
    • Kim P says

      October 2, 2013 at 11:50 am

      I 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.

      Reply
    • Katie says

      October 2, 2013 at 10:27 am

      Aaaand only 3 WW points per muffin!

      Reply
      • Brandy J says

        August 19, 2014 at 8:57 am

        Thank you for leaving that comment!!! I just started WW, and figuring points is my biggest challenge!

        Reply

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    Hi, I'm Heidi... I'm so glad you're here! I'm the Frugal Girl living here in sunny AZ with my hubby, and love sharing Easy Recipes & Frugal Living Tips!
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