2 Ingredient Pumpkin Muffins (with Cake Mix)

My kids love muffins. It’s easily their favorite breakfast, and it’s kind of crazy how many they can put back! These 2 Ingredient Pumpkin Muffins are the simplest muffins I make all fall.

All you need is a box of spice cake mix and a can of pumpkin puree. No eggs, no oil, no butter. Just mix and bake! It’s one of those recipes that feels like a total kitchen hack, but it works every single time. I’ve got a soft spot for these super simple recipes, like my popular 3 Ingredient Banana Bread and my regular Pumpkin Muffins, but this one is by far the easiest since it’s really just two ingredients stirred together.

These are perfect for busy mornings before school and work, and they freeze beautifully, so I usually make a double batch to have on hand all season. Pair one with a Pumpkin Spice Latte for something to sip on, and you’ve got yourself the coziest fall breakfast without any real effort.

Ingredient Notes:

Pumpkin Puree
Use one 15-ounce can of pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices mixed in and will throw off the texture and flavor of the muffins.

Spice Cake Mix
One 13.25-ounce box of dry spice cake mix does all the work here since it already has the cinnamon, nutmeg, and clove flavor built in. Don’t add any of the extra ingredients listed on the box (eggs, oil, water). It’s just the dry mix and the pumpkin.

How to Make 2 Ingredient Pumpkin Muffins:

Preheat: Preheat your oven to 350 degrees F and prepare a muffin tin with nonstick cooking spray or cupcake liners.

Mix: In a large bowl, combine the dry spice cake mix with the pumpkin puree. Fold everything together with a spatula first, then switch to an electric mixer to make sure the batter is completely combined and fluffy.

You can also do this all by hand, it just takes a bit longer to get the batter smooth. The batter will be thick.

Fill: Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.

If you’re using paper liners, give them a light spray of nonstick spray too, since these muffins don’t have any oil or butter in them and can stick without it.

Bake: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

3 Ingredient Pumpkin Muffins (Optional Variation):

Want to make these your own? Try adding a third ingredient to the batter for extra flavor and texture. A few favorites:

• Chocolate chips
• Chopped pecans
• Chopped walnuts
• Butterscotch chips

Just fold in about ½ to 1 cup of your favorite add-in after mixing the batter, then bake as directed.

How to store and freeze these muffins:

These muffins can be easily stored for a quick breakfast before heading out to work or school.

Store them in an airtight container on the counter. If you have a large batch separate the layers with wax paper. They should last on the counter for about 5 days.

You can freeze these muffins also. Once the muffins have cooled place them in an airtight freezer safe container.

If you have multiple layers separate the layers with wax paper. They will last in the freezer for about 3 months.

When you want to eat some pull them out and place them in the refrigerator for 24 hours to thaw. You can warm them up in the microwave for about 15 seconds each muffin.

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