If you’re looking for a delightful, fuss-free way to welcome the flavors of autumn into your kitchen, these 2 Ingredient Pumpkin Muffins Recipe is your golden ticket. Imagine the warm spices and rich pumpkin notes dancing together in a moist, tender muffin that requires almost no effort. Yes, just two ingredients come together to create a cozy breakfast or snack that everyone will rave about. Whether you’re new to baking or simply craving an easy seasonal treat, this recipe brings joy and simplicity in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
It’s amazing how just two ingredients can come together to create a muffin that’s bursting with flavor and perfect texture. Each one plays a crucial role: pumpkin puree brings moisture, vibrant orange color, and that unmistakable autumn essence, while the spice cake mix provides a trusty blend of cinnamon, nutmeg, and other warming spices along with fluffiness and structure.
- Pumpkin Puree: Use canned 100% pumpkin puree for creamy moisture and deep pumpkin flavor.
- Spice Cake Mix: This is the secret for spice and sweetness all-in-one, so you don’t have to measure dozens of spices.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make 2 Ingredient Pumpkin Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375° F and lining a 12-cup muffin tin with liners. This step ensures your muffins bake evenly and come out perfectly shaped.
Step 2: Mix the Magic
Grab a large bowl and add the spice cake mix and the full can of pumpkin puree. Use an electric mixer to combine them until everything is well blended but avoid overmixing. You’ll end up with a thick batter that smells like fall in a bowl.
Step 3: Fill the Muffin Cups
Use a cookie scooper or spoon to divide the batter evenly among the muffin liners. Smooth the tops gently with the back of a spoon so they bake uniformly.
Step 4: Bake to Perfection
Pop the muffins in the oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting time helps them finish setting and makes them easier to handle.
How to Serve 2 Ingredient Pumpkin Muffins Recipe
Garnishes
While these pumpkin muffins stand beautifully on their own, a light drizzle of honey, a sprinkle of chopped pecans, or a swipe of cinnamon butter can transform each bite into a little celebration.
Side Dishes
Pair your muffins with a dollop of Greek yogurt or a warm mug of chai tea for a breakfast experience that’s both filling and festive. They also shine alongside sliced fresh fruit or a simple green salad for an afternoon treat.
Creative Ways to Present
Serve them warm from the oven in rustic baskets lined with cozy linen napkins. You can even transform these muffins into mini trifle layers with whipped cream and spiced apples for a stunning dessert presentation.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins fresh by storing them in an airtight container at room temperature for up to 4 days. If you want them to last a bit longer, pop the container in the fridge where they’ll stay delicious for up to a week.
Freezing
These muffins freeze beautifully! Once completely cooled, wrap them individually or place in a ziplock freezer bag. They’ll hold up well for up to 6 months, ready to defrost whenever you need a quick pumpkin pick-me-up.
Reheating
To bring back that fresh-baked warmth, simply microwave the muffins for 20 to 30 seconds or warm them in a preheated oven at 300° F for about 10 minutes. They’ll taste just like the day you made them.
FAQs
Can I use plain cake mix instead of spice cake mix?
Yes! While spice cake mix adds those signature pumpkin spices that complement the pumpkin, plain cake mix will still work. You might want to add a teaspoon of cinnamon or pumpkin pie spice to keep those cozy flavors intact.
How moist are these muffins?
These 2 Ingredient Pumpkin Muffins Recipe yield wonderfully moist muffins thanks to the pumpkin puree. If you prefer them a bit lighter, you can add a splash of water or milk, but be careful not to add too much and thin the batter.
Can I make mini muffins with this recipe?
Absolutely! Just use a mini muffin tin and adjust the baking time to 8 to 10 minutes. Mini muffins make for adorable party bites or kid-friendly snacks.
What if I don’t have a mixer?
No worries at all. You can mix the batter by hand using a sturdy spoon or whisk. Just be sure to mix thoroughly to combine the pumpkin and cake mix evenly.
Are these muffins sweet enough without added sugar?
The spice cake mix provides a good level of sweetness on its own paired with the natural pumpkin flavor. If you prefer sweeter treats, you can drizzle with honey or sprinkle powdered sugar before serving.
Final Thoughts
If you want a quick, flavorful, and incredibly easy way to enjoy pumpkin season, the 2 Ingredient Pumpkin Muffins Recipe has got you covered. It’s a simple approach that feels special and gives you that satisfaction of homemade goodness with hardly any fuss. Trust me, once you try these, they’ll become a staple in your fall baking routine. Happy baking!
Print2 Ingredient Pumpkin Muffins Recipe
These 2 Ingredient Pumpkin Muffins are a super simple and delicious fall breakfast treat made with just a box of spice cake mix and pumpkin puree. Moist, flavorful, and effortlessly easy, they come together in minutes and bake up into perfect, fluffy muffins that celebrate the season’s favorite flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 box spice cake mix (about 15.25 ounces)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners to prevent sticking and make removal easy.
- Mix Ingredients: In a large bowl, combine the entire box of spice cake mix with the 15-ounce can of pumpkin puree. Using an electric mixer, beat just until the ingredients are well combined and form a thick batter.
- Fill Muffin Cups: Using a cookie scooper or spoon, divide the batter evenly among the 12 muffin liners. Smooth down the tops with the back of a spoon to create an even surface.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
- Cool: Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Store muffins in an airtight container at room temperature for up to 4 days.
- For longer freshness, refrigerate in an airtight container for up to one week.
- You can freeze the cooked muffins by placing them in a ziplock bag and storing in the freezer for up to 6 months.
- If you prefer lighter, less dense muffins, add ½ cup to 1 cup of water to the batter.
- Do not follow the cake mix box instructions; only combine cake mix and pumpkin puree.
- This recipe works well for mini muffins; reduce baking time to 8-10 minutes accordingly.
