You’ll love these Two-Ingredient Pumpkin Spice Muffins — a quick, seasonal favorite that’s perfect for fall baking. Enjoy!
Each bite tastes like a personal slice of pumpkin bread — tender, warmly spiced and just the right size. This simple pumpkin muffin recipe comes together fast and is ideal when you want a cozy autumn treat without fuss.
These easy Pumpkin Muffins are made with a box of cake mix and a can of pumpkin. The combination produces moist, fluffy muffins with a subtle pumpkin spice flavor that pairs well with coffee, tea or a dollop of whipped cream.
With fall in full swing, pumpkin recipes are everywhere — from pumpkin spice lattes to pumpkin cupcakes and gooey butter cake. If you want a straightforward pumpkin dessert that’s quick and delicious, try these muffins.
Two-Ingredient Pumpkin Spice Muffins!
Yes — just TWO main ingredients and a little water. These are among the best pumpkin muffins I’ve made: light, moist and full of fall flavor. They’re easy enough for weekday baking and tasty enough to share at gatherings.
If you’re tracking points on a weight-loss plan, these mini muffins can be a lower-point dessert option when made with a light cake mix — the mini size keeps portions reasonable.
Ingredients
See the recipe card below for exact quantities and full instructions.
- Box of cake mix — a pumpkin spice or yellow cake mix both work; pumpkin spice mix adds more seasonal flavor.
- Real canned pumpkin — check the label to make sure it’s 100% pumpkin and not a pie filling with added sugars and spices.
- Water — used to adjust the batter consistency.
How to make Cake Mix Pumpkin Spice Muffins
This recipe is intentionally simple — just a few easy steps and minimal prep.
1. Add ingredients
In a large bowl, combine the cake mix and one can of real pumpkin. Stir in about 3/4 cup water (adjust slightly if needed) until the batter is smooth. The water just helps bring the batter together.
2. Mix
Mix gently until blended; avoid overmixing. Use a small cookie scoop or spoon to portion batter into a greased or lined mini muffin pan for evenly sized muffins.
3. Bake
Bake in a preheated oven at 325°F (162°C) for about 12–14 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
4. Cool
Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. This recipe yields about 36 mini muffins.
Tips to make healthy pumpkin muffins
Follow these simple tips to get the best texture and flavor while keeping the recipe easy.
Top Tips
Grease the muffin pan well with non-stick spray to prevent sticking, or line the pan with paper liners. Using a mini muffin pan creates perfectly sized portions, and a small cookie scoop ensures consistent results. If you want more texture or richness, stir in a handful of chocolate chips, chopped nuts, or a sprinkle of cinnamon sugar on top before baking.
FAQS
Choose a cake mix—pumpkin spice flavor works especially well—and mix it with a can of real pumpkin and a bit of water. The cake mix provides structure and sweetness while the pumpkin adds moisture and flavor, producing tender, fragrant muffins.
Toppings that pair nicely include a dusting of powdered sugar, a drizzle of maple glaze, a small drizzle of maple syrup, cream cheese frosting, or a scoop of vanilla ice cream for a dessert-style treat.
You can easily customize the batter with mix-ins like chocolate chips, chopped nuts, dried fruit, or a swirl of cream cheese. These additions create variations like pumpkin chocolate chip muffins or nutty pumpkin bites.
Simple, delicious and ideal for busy fall mornings or dessert — these Two-Ingredient Pumpkin Spice Muffins are a keeper. They’re quick to mix, bake fast and deliver classic pumpkin flavor with minimal effort.
More Muffin Recipes
- Pancake Muffins
- Peanut Butter Banana Muffins
- Lemon Muffins
Two-Ingredient Pumpkin Spice Muffins
Rate Recipe
Print Recipe
Ingredients
- 1 box cake mix (pumpkin spice or your favorite mix)
- 1 can real pumpkin (not pumpkin pie filling)
- 3/4 cup water (adjust as needed)
Instructions
- Preheat oven to 325°F (162°C).
- In a large bowl, mix cake mix, canned pumpkin and water until well blended. Do not overmix.
- Spoon or scoop batter into a greased or lined mini muffin pan.
- Bake 12–14 minutes or until a toothpick comes out clean.
Share your results and tag the creator on social media!
If you like pumpkin, you’ll love these Pumpkin Recipes!
Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
Pumpkin Gooey Butter Cake
6 Fabulous Fall Desserts
