Name: 2-Ingredient Pumpkin Muffins
Prep time: 5 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 box spice cake mix; 15 ounces pumpkin puree (not pumpkin pie filling)

There’s nothing better than a recipe that takes almost no time, uses pantry staples, and still tastes like fall in every bite. These 2-ingredient pumpkin muffins check all the boxes. Just one box of spice cake mix and a can of pumpkin puree is all it takes to whip up moist, flavorful muffins that feel like a cozy autumn treat. No eggs, no oil, no fuss.

Pumpkin muffins in white paper liners are arranged on a plate and countertop, with a pumpkin-shaped container in the background.

Why I Love This Recipe

Only 2 ingredients
No mixer needed
Naturally dairy-free and egg-free
Perfect for fall gatherings or school snacks
Freezer-friendly

The Only 2 Ingredients You Need

A woman stands in a kitchen holding a can of pumpkin and a box of spice cake mix, with baking supplies like a mixing bowl and cupcake liners on the counter in front of her.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

1 box spice cake mix (15.25 ounces)
1 can pumpkin puree (15 ounces)
Make sure to use 100% pumpkin, not pumpkin pie filling.

Substitutions or Variations

Cake Mix – If you don’t have spice cake mix, you can use yellow cake mix and add 1–2 teaspoons of pumpkin pie spice.
Add-ins – Want to jazz them up? Stir in chocolate chips, chopped nuts, or top with cream cheese frosting after baking.

How to Make Two Ingredient Pumpkin Muffins

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

A glass bowl containing white flour and a lump of orange sweet potato mash on a white surface.

A glass bowl filled with thick, yellowish dough and a wooden spoon, placed on a white surface.

Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly grease it.
In a large mixing bowl, combine the spice cake mix and pumpkin puree. Stir until fully combined. The batter will be thick.

A mixing bowl with orange batter, an ice cream scoop, and a muffin tin filled with batter in paper liners on a white surface.

Scoop the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

A close-up of freshly baked muffins in white paper liners, sitting in a metal muffin tray on a kitchen counter.

Try mini muffins for lunchboxes — bake for about 12–14 minutes.
Add a sprinkle of cinnamon sugar on top before baking for a sweet crust.
These muffins are even better the next day once the flavors settle.

FAQs

Can I add eggs or oil?
You don’t need to, but you can if you want a slightly richer texture. One egg and ¼ cup oil will make them softer and more traditional in texture.

Can I use pumpkin pie filling instead of puree?
No, stick with pure pumpkin for the best results. Pumpkin pie filling has added sugar and spices that can throw off the texture and flavor.

Can I turn this into a loaf?
Yes! Pour the batter into a greased loaf pan and bake at 350° F for 45–55 minutes or until a toothpick comes out clean.

Storage Instructions

Refrigerate – Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze – These also freeze beautifully — just pop them in a zip-top bag and freeze for up to 2 months.

More Pumpkin Recipes

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A plate of pumpkin muffins in white paper wrappers is displayed, with a blurred pumpkin in the background.

2-Ingredient Pumpkin Muffins

Author Alicia

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 18

Cool Time 5

Total Time 28

Just one box of spice cake mix and a can of pumpkin puree is all it takes to whip up moist, flavorful muffins that feel like a cozy autumn treat. No eggs, no oil, no fuss.

Video

Ingredients

▢ 1 box spice cake mix
▢ 15 ounces pumpkin puree not pumpkin pie filling

Instructions

Preheat your oven to 350°F. Line a muffin pan with paper liners or lightly grease it.
In a large mixing bowl, combine the spice cake mix and pumpkin puree. Stir until fully combined. The batter will be thick.
Scoop the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.