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    Home » Easy Recipes » Baked Items

    2 Ingredient Pumpkin Muffins

    Published: Aug 20, 2023 · Modified: Oct 13, 2023 by Susan Moncrieff · This post may contain affiliate links · 64 Comments

    Jump to Recipe

    This recipe for pumpkin muffins made with two ingredients is a fall and now a year-round family favorite.   This is perfect when the kids have friends over for a quick breakfast, snack, or dessert!  Yes, this is 'that' easy recipe showing you how to make pumpkin muffins using spice cake mix and pumpkin puree.  The spice cake mix makes the muffins taste like pumpkin spice!

    freshly baked pumpkin spice muffins in a muffin tin

    The spice cake mix makes these muffins taste like pumpkin spice. I always have the ingredients for this in my pantry. If you ever feel like a smaller version, more like a muffin bite, make these Pumpkin Quickies Cookies. If you want to make bars and want a totally scratch recipe, you will love these Pumpkin Bars with Cream Cheese Frosting!

    Table of contents

    • Why I Love These Easy Pumpkin Muffins
    • Muffin-making tip
    • Ingredients
    • Instructions
    • Weight Watchers pumpkin muffins
    • Other Delicious Easy Desserts

    Every fall, this muffin recipe goes crazy. It was first published in September 2013, and ever since then, I can tell when people get that pumpkin spice craving!  It has turned into an all-year recipe.

    Helpful Hint

    I've had so many questions about how to make this as a 2 ingredient pumpkin cake. I ended up making it and sharing the baking instructions. Same with the pumpkin bread with spice cake mix recipe. Click through the blue links to get there.

    These pumpkin two-ingredient muffins are easy to make! It seems like overkill to do the step-by-step, but why not? Do you have a favorite spoon? Here is mine:

    muffin tin and red spoon with a cat face cutout
    My favorite spoon

    Why I Love These Easy Pumpkin Muffins

    They are super easy! Many readers have told me this is the first recipe for their kids to make!

    These muffins are so super quick! And with two inexpensive ingredients, it's a great and affordable treat!

    My main reason for loving these? They taste so good! And with a whole can of pumpkin in them, they have to be healthier than a typical muffin!

    Muffin-making tip

    Use a scoop to put the batter into the muffin wells. Perfectly portioned and less messy!!

    Follow along step by step, and at the bottom of this recipe is the printable version.   Here's the short and sweet way to make pumpkin muffins with spice cake mix!  Below is the printable recipe.

    Ingredients

    a box of spice cake mix and a can of pumpkin puree

    1 box spice cake mix - any brand works. The spice cake flavor is what gives these muffins their pumpkin spice flavor.
    1 can  15 or 16 oz of pumpkin puree. The can may also be labeled as pure pumpkin. You want the small can. You do not want to buy the pumpkin pie filling.

    Instructions

    Preheat oven to 350 degrees F.

    chocolate banana muffins
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    Step 1
    Mix spice cake mix together with pumpkin.

    using a red spoon to stir together pumpkin puree and spice cake mix

    Step 2
    Scoop into lined or well-sprayed muffins. Using a scoop helps the muffins be a uniform size and keeps the muffin tin cleaner (no drips).

    Scoop of pumpkin muffin batter being put into a muffin liner.

    Step 3
    Bake 18 - 20 minutes. Test with a toothpick to see if done. The toothpick should come out clean.

    baked pumpkin muffins in mufin tins

    Below is a closeup of a muffin broken in half. It's not light and fluffy like a cupcake. It is fairly dense and heavy, like a delicious muffin.

    2 ingredient pumpkin muffin split in half

    Be warned, the kids do like them, as evidenced by the missing muffin that went to school before I took this picture. This was the original picture from 2013!

    11 pumpkin muffins in a muffin tin (one pumpkin muffin is missing)
    My 12 pumpkin muffins. Oops, one went to school before I took the picture.

    I'm just happy he ate something before he went to school.  I couldn't help but laugh.   They are just that good!

    Weight Watchers pumpkin muffins

    This was originally a Weight Watchers recipe.  So, it's low-calorie.  It's about 160 calories per muffin if you make 12 (may vary due to different cake mix calories).

    I get many requests for the WW point values. With the program changing so often, I cannot keep up with the point values. However, I know you can calculate the points with the nutrition label from both ingredients. Add the values you need from these ingredients together. This recipe will make 12 servings if you like nice-sized muffins.

    Nutrition facts from side of Libby's pumpkin puree can
    Libby's Pumpkin puree can
    nutrition label from side of betty crocker spice cake mix
    Betty Crocker Spice cake nutrition facts label

    FAQ's

    I'm not a fan of the pumpkin spice flavor, but I would like to make cake mix pumpkin muffins.

    Use a yellow cake mix with a can of pumpkin puree. The muffins won't have the pumpkin spice flavor.

    What can I add to these muffins if I want a flavor boost?

    I like adding ½ cup of chocolate chips. I know a friend who always adds pecans to hers. Walnuts would work too!pumpkin chocolate chip muffins

    I can't find a spice-flavored cake mix.

    That's happened to me before! Use yellow cake mix and add 1 ½ teaspoons of pumpkin spice. If you can't find pumpkin spice, make your own - 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger.

    Do I add all the ingredients listed on the back of the cake mix box?

    Nope. You use the dry cake mix and the can of pumpkin puree. That's it!

    Why do you keep emphasizing not to buy pumpkin pie filling?

    Pumpkin pie filling has spices and extra ingredients that we don't need for this recipe.

    Other Delicious Easy Desserts

    • sliced banana bread on a white plate.
      Delicious Three Ingredient Banana Bread
    • Strawberry upside down cake
      Easy strawberry upside down cake
    • three ingredient blueberry muffin split open to see inside of the blueberry muffin.
      3 ingredient blueberry yogurt muffins
    • cherry cobbler topped with a scoop of vanilla ice cream
      Cherry Cobbler with cake mix
    closeup-2-ingredient-pumpkin-muffin.jpg

    2 Ingredient pumpkin muffins

    Delicious and so easy to make! Shhh, no one will know how little effort these 2 ingredient pumpkin muffins take!  As a bonus, they take less than 30 minutes including prep and bake time.
    4.97 from 26 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 12 muffins
    Calories: 188cal
    Author: Susan Moncrieff

    Ingredients

    • 1 box spice cake mix
    • 1 15 oz can pumpkin puree the small can - not pie filling

    Instructions

    • Preheat to 350 degrees.
    • Mix spice cake mix together with pumpkin. Do NOT include the ingredients listed on the box.
    • Scoop into lined or sprayed muffin wells.
    • OPTIONAL - add chocolate chips
    • Bake 18-20 minutes (until toothpick comes out clean).

    Notes

    Make sure you are buying pumpkin puree.  It may also be called 100% pumpkin.  You do not want to buy pumpkin pie filling.  

    Nutrition

    Serving: 1muffin | Calories: 188cal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 283mg | Potassium: 147mg | Fiber: 1g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg
    baked pumpkin muffins in muffin tin with text overlay stating less than 30 minutes

    ************************

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    1. imarancher

      May 28, 2015 at 12:08 pm

      I make these all the time and have enlisted WalMart in my addiction. They keep me supplied in canned pumpkin. Prior to this I used Pumpkin in the fall and never the rest of the year unless I had a sick dog (they will take any medicine in pumpkin, ask the Vet). Now I buy all that Walmart has once a month. I make them for the neighbors, I use them to swap for exotic jellies friends' make, take them to sick folks that need something to brighten their day and coax them to eat. They are a huge success here. I had not really cooked since the kids left home. Now I am back in the kitchen a couple of hours a day and I love it.

      I tried the cherry pie filling and chocolate cake but was not as impressed with that as I am with these simple little pumpkin muffins.

      Thank you so much for giving me back my kitchen as well as a great snack.

      Reply
    2. Barbie

      January 26, 2015 at 10:13 pm

      I used french vanilla mix n one egg.awesome

      Reply
    3. Anonymous

      December 04, 2014 at 6:15 pm

      5 stars
      Mix pumpkin and yellow cake mix- put in muffin pan half way full-press a bite size snicker bar into it- fill up with more batter-bake. Frost with cream cheese frosting.

      Reply
    4. Anonymous

      November 26, 2014 at 9:00 pm

      5 stars
      We love these and I put a little cream cheese frosting on it. They taste like a pumpkin roll. 8 oz. Cream cheese, 1 cup powdered sugar, 3/4 T. Vanilla, and 2 T. Soft butter.

      Reply
    5. Jennifer D

      November 19, 2014 at 11:31 pm

      I made them and they were a big hit...going to try with a gluten free mix for a friend with an egg allergy and gluten issues. Fingers crossed!

      Reply
    6. missinfo916

      November 14, 2014 at 10:31 am

      Add some pumpkin pie spice, cinnamon, and just a touch of allspice and nutmeg in to make them taste even more heavenly. The house smells wonderful when these are made. I made a batch last year and brought them up to the grocery store where I shop to give to a few people. One gentleman raced into the break room with his and was finished with them before my shopping was done@ Got great reviews, and so simple!

      Reply
    7. anonymous

      October 16, 2014 at 5:25 am

      You can add a few white
      Chocolate chips and these are even more AMAZING

      Reply
    8. Anonymous

      October 15, 2014 at 5:43 am

      5 stars
      I added Hershey's cinnamon chips. Delish!

      Reply
    9. Karen

      October 14, 2014 at 1:45 pm

      OK, so they're in the oven and it was no biggie using the larger can, I just scooped out what I thought was 15-16oz. May be a lil more pumpkiny but the batter tasted awesome.

      Reply
      • momcrieff

        October 14, 2014 at 6:58 pm

        A year later, I still make these every week. A handful of chocolate chips makes them a treat.

        Reply
    10. Karen

      October 14, 2014 at 1:14 pm

      Hello, I was so excited to find this recipe and realized I have the 29oz can. What should I do? Use half the can? I'm really anxious to make these. Thanks in advance..Karen

      Reply
      • momcrieff

        October 14, 2014 at 6:57 pm

        If you use half the can you should be fine! And, then you have enough to make another batch after you try it!

        Reply
    11. momcrieff

      October 12, 2014 at 9:45 pm

      I'm sorry yours didn't turn out! Did you use the smaller sized can of pumpkin -15 or 16 oz? Purée is what you should use - not the pie stuff. I've made these with different types of cake mix and we've liked them all. I know one of my friends didn't like spice cake so used yellow cake mix. Hope this helps!

      Reply
    12. momcrieff

      October 05, 2014 at 6:49 pm

      There are other ingredients in the pie filling and it affects the taste and texture. Try these. They are wonderful!

      Reply
    13. Anonymous

      October 01, 2014 at 1:39 pm

      5 stars
      I made these for a quick cheap bake sale for my daughter and put pecans on the top before baking and they was the first to sell out had to make another huge batch last night everyone wanted more lol 🙂

      Reply
      • momcrieff

        October 01, 2014 at 6:47 pm

        Isn't it amazing how something so easy can be so good? Thanks for sharing that with us!

        Reply
    14. momcrieff

      September 22, 2014 at 9:17 pm

      Yes, it certainly can be made in a cake pan! Just make sure you keep an eye on when it's done. Because there are fewer ingredients, there is less bulk so it will bake faster.

      Reply
    15. Lola Dombrowski

      August 22, 2014 at 6:57 am

      Hey Pam, Don't be a bitch.

      Reply
    16. Pam, Registered Dietitian

      April 22, 2014 at 1:10 pm

      The reason he ate it before school is because no matter how you slice it, it's still cake.

      Reply
    17. Sam

      February 22, 2014 at 11:40 pm

      Simple, easy, delicious. I like to add some dark (really dark chocolate into mine); I make these often. I usually have to bake for 20 min. Thanks again!

      Reply
    18. momcrieff

      September 27, 2013 at 3:55 pm

      I have a friend who makes this and put eggs in. You don't have to but you certainly can! I'm happy sticking to just the cake mix and the tin of pumpkin. The texture is a little different from regular muffins but I don't think it's heavy. Let me know what you decide to do and how you think it turned out!

      Reply
    19. Katie @ Horrific Knits

      September 22, 2013 at 11:49 am

      I have a similar recipe that I love. My name is Katie and I host Fall Into the Holidays, open Saturdays. I would love to have you link up!

      Reply
      • momcrieff

        September 24, 2013 at 8:19 pm

        Thanks for the invite Katie. I will drop by and link up!

        Reply
    20. Laura @ Over The Apple Tree

      September 21, 2013 at 9:14 am

      Great idea, I love to tweak boxed baking mixes!

      Reply
    Newer Comments »

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    I'm Susan Moncrieff! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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