Easy & Delicious 2-Ingredient Pumpkin Muffins: Your Go-To Fall Treat
There’s nothing better than a quick and delicious treat, and these 2-Ingredient Pumpkin Muffins are exactly that. Whether you’re craving something sweet but don’t have the time (or energy) for a complicated recipe, or you just want a cozy, autumn-inspired snack, these muffins have you covered.
What’s the secret? It’s all in the two ingredients: cake mix and pumpkin puree. That’s right—no eggs, no oil, and no complicated steps. These muffins turn out soft, moist, and perfectly spiced (if you choose a spice cake mix), with just the right amount of pumpkin flavor.
You might be thinking, “Two ingredients? Can that really taste good?” The answer is a resounding yes. The cake mix provides all the sweetness, flour, and leavening needed, while the pumpkin puree adds moisture and a mild, earthy flavor that complements the mix perfectly. Plus, it’s packed with nutrients like fiber and vitamin A, making these muffins a little healthier than your average cake.
So, let’s get into the details and make these incredible muffins. They’re great for a last-minute dessert, snack, or even breakfast!
Ingredients
You’ll need:
- 1 box of cake mix (15.25 oz) – any flavor you like! I recommend using spice cake mix for that classic fall taste, but you can get creative. Yellow cake mix, chocolate cake mix, or even vanilla will work just fine.
- 1 can of pumpkin puree (15 oz) – make sure you grab 100% pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices, while the puree is pure pumpkin goodness.
Why This Recipe Works
The beauty of this recipe is in its simplicity. The cake mix already has all the dry ingredients you need—flour, sugar, baking powder, and spices (depending on the flavor). By adding pumpkin puree, you’re bringing moisture to the table, along with that subtle earthy sweetness we all love. There’s no need for eggs or oil, because the pumpkin does all the heavy lifting, keeping the muffins tender and moist.
Now, let’s move on to how to make these delightful muffins.
Step-by-Step Instructions
1. Preheat your oven
- Start by preheating your oven to 350°F (175°C). This ensures your oven is ready to go by the time you finish mixing the ingredients. If your oven isn’t fully heated before you pop in the muffins, they won’t bake evenly.
2. Prepare your muffin tin
- Grab a 12-cup muffin tin and either line it with paper muffin liners or lightly spray it with non-stick spray. Liners make for easier cleanup, but spraying the tin works just as well.
3. Mix the cake mix and pumpkin puree
- Now for the simplest step of all—mix the cake mix and pumpkin puree together. Pour the cake mix into a large mixing bowl, then scoop out all the pumpkin puree from the can and add it to the bowl.
- Stir everything together until the mixture is fully combined. It will be thick—don’t worry, that’s totally normal. Unlike typical cake batter, this mixture doesn’t have a lot of liquid, so it’ll seem dense and sticky. That’s the pumpkin working its magic.
4. Scoop the batter into the muffin tin
- Once your batter is ready, use a spoon or an ice cream scoop to divide the batter evenly into your prepared muffin tin. Fill each cup about 2/3 full. Since there’s no rising agent like eggs or baking soda added, these muffins won’t rise too high, so you don’t need to worry about them spilling over.
5. Bake the muffins
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. Baking time can vary depending on your oven, so start checking at the 18-minute mark. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- As a bonus tip, keep an eye on the muffins towards the end. If they’re turning golden brown and smell amazing, you’re probably good to go.
6. Cool the muffins
- Once the muffins are done baking, remove the tin from the oven and let the muffins cool in the pan for about 5 minutes. This lets them firm up a little before you try to take them out. After they’ve cooled slightly, transfer them to a wire rack to cool completely.
Optional Add-Ins and Toppings
While these muffins are fantastic on their own, sometimes you might want to add a little something extra. Here are some ideas to take your 2-ingredient muffins to the next level:
- Chocolate chips: Stir in about ½ cup of chocolate chips to the batter before baking for a sweet and decadent twist.
- Chopped nuts: Add ¼ cup of chopped pecans or walnuts for a bit of crunch and a nutty flavor.
- Cinnamon sugar: For a bit of sparkle and added sweetness, sprinkle a cinnamon-sugar mixture on top of the muffins before baking.
- Cream cheese frosting: Want to make them more like cupcakes? Top the cooled muffins with a dollop of cream cheese frosting for an extra indulgent treat.
Why These Muffins Are Perfect for Any Occasion
These 2-ingredient pumpkin muffins are perfect for a wide range of occasions, and here’s why:
- Quick and easy: With only two ingredients and minimal prep, you can have these ready in under 30 minutes. Perfect for busy mornings, last-minute guests, or when you just don’t feel like spending too much time in the kitchen.
- Versatile: You can use any flavor of cake mix and customize the muffins to your liking with add-ins like chocolate chips, nuts, or even dried fruit.
- Healthier option: Because the recipe skips eggs, oil, and butter, these muffins are a bit lighter than traditional cake-based treats. Plus, pumpkin is full of fiber and vitamins, making them a healthier indulgence.
Storing and Freezing Your Muffins
If you happen to have any leftover muffins (though they might disappear quickly!), here’s how you can store them:
- At room temperature: Keep the muffins in an airtight container at room temperature for up to 3 days. They’ll stay soft and moist, especially if you keep them covered tightly.
- In the fridge: You can also store the muffins in the fridge if you prefer. They’ll last up to 5 days this way. Just note that refrigeration can sometimes make baked goods a little denser, but they’ll still taste delicious!
- Freezing: Want to make a big batch and save some for later? These muffins freeze beautifully! Simply let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. When you’re ready to enjoy them, just thaw at room temperature, or pop them in the microwave for 20-30 seconds to warm them up.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pumpkin puree for this recipe. Pumpkin pie filling is sweetened and spiced, which can make the muffins overly sweet and throw off the flavor. Pure pumpkin puree gives you the perfect balance.
What other cake mix flavors can I use?
You can experiment with different cake mix flavors to switch things up. Some popular options include chocolate cake mix for a rich, decadent muffin, or vanilla cake mix for a lighter, more subtle flavor. Each combination brings out different notes from the pumpkin, so have fun with it!
Are these muffins vegan?
Yes, as long as your cake mix is vegan (some brands use milk powder or eggs in their mixes). Double-check the ingredients on the box to ensure it’s free from animal products.
These 2-Ingredient Pumpkin Muffins are a lifesaver when you need something quick, easy, and totally satisfying. With just a box of cake mix and a can of pumpkin, you’ll have a batch of muffins that are moist, flavorful, and full of fall goodness in no time. Whether you’re enjoying them for breakfast, an afternoon snack, or a sweet treat after dinner, these muffins hit the spot every time.
So next time you’re in the mood for a simple yet delicious treat, give these muffins a try. You’ll be amazed at how something so easy can taste so good.