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