Feed your fall pumpkin cravings with these easy, super soft, 2 Ingredient Pumpkin Muffins! Thanks to a cake mix shortcut, you’ll be baking up these sweet little treats in a flash! Honestly… they’re so simple to make, they practically make themselves!
When you’re in the mood for pumpkin, spice, and everything nice… just stay home and preheat your oven. Because with just a quick blend in a mixing bowl, these pumpkin spice muffins will be ready to pop in the oven.
And they’ll be done almost before you begin!
Leah writes: “These are amazing - everyone loves them. They stay so moist. They’re delicious.”
So today go ahead and do yourself a delicious favor when you introduce yourself to the easiest muffins you’ll ever make!
They serve up the perfect blend of pumpkin perfection and fall spice. Just like my indulgent Pumpkin Pie Spice Pancakes, creamy thick Crock Pot Pumpkin Butter, and wildly popular Easy Pumpkin Bread Recipe.
You can enjoy them as is, or even top them with some delicious Whipped Cream Cheese Frosting.
Even better, you can pair your fresh baked spice cake pumpkin muffins with a delicious cup of Pumpkin Spice Ground Coffee to create the ultimate cozy fall treat.
They really are the perfect pumpkin spice upgrade for your chilly fall days… and one of the EASIEST Canned Pumpkin Recipes ever!
Ingredients
It takes just 2 simple ingredients to make the BEST pumpkin spice cake mix muffins!
- Spice Cake Mix – if you can’t find a spice cake mix, see tip below for how to convert a yellow cake mix into a spice cake mix.
- Pure Pumpkin – with this pumpkin spice muffin, you’ll want to use 100% pure pumpkin, NOT pumpkin pie filling.
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 2 Ingredient Pumpkin Muffins
You won’t believe how simple it is to make the BEST 2 ingredient pumpkin muffins at home!
Here’s what you’ll do…
1. Mix all pumpkin spice cake muffin ingredients together until well combined.
2. Spoon batter into muffin liners in cupcake pan.
3. Bake, cool, enjoy and DEVOUR!
That’s it. So simple. Believe me, when it comes to Easy Breakfast Recipes… it doesn’t get any simpler or easier than these ww pumpkin spice muffins with cake mix!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Pumpkin Muffins Variations
Want to change your pumpkin spice cake muffin up a bit? Go for it!
Give your pumpkin muffins a most satisfying upgrade when you make my decadent Pumpkin Cake Mix Muffins OR chocolatey wonderful Pumpkin and Chocolate Chip Muffins!
Storage Tips
You can store your 2 ingredients pumpkin muffins at room temperature in an airtight container for up to 4 days, or in the freezer up to 3 months.
If storing in the freezer, I recommend wrapping each pumpkin spice muffin with plastic wrap, then wrapping them with an additional layer of aluminum foil, before placing them in large gallon sized freezer bags.
Reviews
Here’s what your frugal friends are saying about these easy 2 ingredient pumpkin muffins…
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.”
Easy Canned Pumpkin Desserts
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
2 Ingredient Pumpkin Muffins
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 1 2/3 cup Pure Pumpkin Puree, (not pumpkin pie filling)
- 13.25 ounces Betty Crocker Spice Cake Mix
Instructions
- Gather your 2 ingredient pumpkin muffins ingredients.
- 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
- Storage Tips: Store at room temperature in an airtight container for up to 4 days, or in the freezer up to 3 months. If storing in the freezer, I recommend wrapping each muffin with plastic wrap, then wrapping them with an additional layer of aluminum foil, before placing them in large gallon sized freezer bags.
- Spice Cake Mix Substitute: 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.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!A BIG thanks to frugal friends Patti and Deborah for sharing this fabulous recipe on The Frugal Girls Facebook page!
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!
I’m so glad you enjoyed them!
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.
I love adding cream cheese frosting on top!
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.
You can store at room temperature in an airtight container for up to 4 days, or in the freezer up to 3 months.
You don’t have to use the ingredients on the back of the cake box?
Hi Karen ~ that’s correct… just follow the instructions above, and that’s it! 😉
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!
Ooh ~ I love that idea of swirling them with your spoon, Angel… great tip! 😉
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!!!
Egg whites are a great addition for a lighter, fluffier muffin!
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 🙂
@brigette – How do you make them into cookies? Wouldn’t the batter be a little too runny?
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.
Ooohhhh, making these into cookies sounds soooo good! How did they turn out? Share how you converted them into cookies please. Thanks! 🙂
I love the idea of making them into cookies!
These look delicious, I can’t wait to try them.
They really are such tasty little Fall treats!
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.
Those sound like delicious additions!
Aaaand only 3 WW points per muffin!
Thank you for leaving that comment!!! I just started WW, and figuring points is my biggest challenge!
Great to know – thanks for sharing!