Let’s be real—some days you’ve got time to whip up banana bread from scratch with browned butter and cinnamon streusel. Other days? You need a win in the form of Pumpkin Muffins that magically happen with just two ingredients. If today feels like the latter, I’ve got your back.
Whether you’re wrangling toddlers, juggling meetings, or just craving a taste of easy fall baking, this recipe is your low-effort, high-reward hero. All you need is a box of cake mix and a can of pumpkin puree. That’s it. No eggs, no oil, no stress—just warm, spiced goodness in 30 minutes flat. These 2-ingredient pumpkin muffins are sweet, soft, and totally satisfying, no baking degree required.
So grab your favorite cozy sweater, and let’s make fall happen—one muffin at a time.
Why You’ll Love These Pumpkin Muffins
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Insanely simple: Just stir and bake. Really.
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Budget-friendly: Pantry staples to the rescue.
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Kid-approved: Perfect for lunchboxes or after-school treats.
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Customizable: Add chocolate chips, nuts, or spices if you’re feeling fancy.
Ingredients
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1 box (15.25 oz / 432 g) cake mix (spice, vanilla, or chocolate work best)
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1 can (15 oz / 425 g) pumpkin puree
Optional: 1–4 tablespoons (15–60 ml) water if batter feels too thick
How to Make 2-Ingredient Pumpkin Muffins
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Preheat your oven to 350°F (175°C).
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In a large bowl, mix the dry cake mix and pumpkin puree. Don’t be alarmed—it’ll be thick like cookie dough.
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Add water if needed to thin it slightly (especially if using a denser mix like chocolate).
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Line or grease a 12-cup muffin tin.
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Spoon the batter into each cup, about ¾ full.
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Bake for 20–25 minutes. Test with a toothpick—if it comes out clean, you’re golden.
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Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
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Store in an airtight container for up to 4 days—or freeze for snack attacks later!
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Prep Time: 5 minutes
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Cook Time: 25 minutes
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Total Time: 30 minutes
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Servings: 12 muffins
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Approx. 150 kcal each (varies with cake mix)
Tips to Make It Even Easier
This is the muffin recipe your future self will thank you for. Here are a few tips to make it even better:
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Use a spice cake mix for instant autumn vibes. Chocolate? Think pumpkin brownie muffins.
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Don’t overmix! Stir just until there are no dry streaks.
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Want bakery-style tops? Smooth the batter slightly and bake on the center rack.
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Add-ins? Go for it—chocolate chips, chopped nuts, or even a sprinkle of cinnamon sugar on top.
Olivia’s Take
Let me tell you, these muffins saved my sanity one hectic Monday morning. I had 20 minutes, two hungry kids, and a can of pumpkin I didn’t know what to do with. Tossed it with a box of vanilla cake mix, crossed my fingers, and voila—cake mix muffins that were devoured before the coffee finished brewing. Now I keep both ingredients stocked at all times, just in case another muffin emergency strikes.
Serving Suggestions
These muffins are fabulous warm, maybe with a little pat of butter melting on top. For brunch? Pair them with scrambled eggs and fruit. Afternoon treat? Add a cozy chai latte or your go-to cup of coffee. Hosting a fall get-together? Pop these on a platter with some whipped maple cream cheese for instant hostess points.
How to Store and Freeze
Let the muffins cool completely before storing—warm muffins in a container equal sad, soggy muffins. Keep them in an airtight container at room temp for up to 4 days. Want them to last longer? Freeze ‘em! Just wrap individually and thaw in the microwave for 20 seconds when you need a muffin fix.
FAQs
Can I use any cake mix?
Yes! Spice cake gives classic fall flavor, but chocolate, vanilla, or even carrot cake mix all work beautifully.
Do I need eggs or oil?
Nope. The pumpkin does all the work—moisture, structure, and flavor!
Why is my batter so thick?
Totally normal. Pumpkin is dense. You can add a splash of water (1–4 tablespoons) if needed, especially for easier scooping.
Can I make mini muffins?
Absolutely. Just adjust the bake time to 12–15 minutes and keep an eye on them.
All That’s Left Is to Enjoy
If “low effort, maximum comfort” is your kind of cooking, these Pumpkin Muffins are calling your name. With just two pantry staples and a little bake time, you’ll have a dozen soft, fragrant muffins that taste like fall in every bite. This is the kind of easy fall baking that fits perfectly into your real life—busy mornings, cozy evenings, or anytime you want something sweet without the mess.
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Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Muffins are unbelievably easy, requiring just two ingredients: cake mix and pumpkin puree. In 30 minutes, you’ll have soft, moist muffins that taste like fall with no eggs, no oil, and no stress. Perfect for busy mornings, school snacks, or quick cozy treats.
Ingredients
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1 box (15.25 oz / 432 g) cake mix (spice, vanilla, or chocolate)
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1 can (15 oz / 425 g) pumpkin puree
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Optional: 1–4 tbsp (15–60 ml) water, if batter is too thick
Instructions
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Preheat oven to 350°F (175°C).
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Mix cake mix and pumpkin puree in a large bowl until combined. Batter will be thick.
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If needed, add 1–4 tbsp of water to thin slightly.
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Line or grease a 12-cup muffin tin.
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Spoon batter into muffin cups, filling about ¾ full.
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Bake 20–25 minutes, until a toothpick comes out clean.
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Cool 5 minutes in pan, then transfer to a wire rack.
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Store in airtight container up to 4 days or freeze for later.
Notes
Spice cake mix gives classic fall flavor; chocolate or vanilla also work.
Don’t overmix—stir just until combined.
For mini muffins, bake 12–15 minutes.
Add chocolate chips, nuts, or cinnamon sugar topping for variety.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American