Easy 2 Ingredient Pumpkin Muffins Recipe

Sometimes you want to bake without diving headfirst into a recipe that needs a dozen ingredients and two hours of your life. You want something fast, foolproof, and still damn delicious. That’s where these 2 ingredient pumpkin muffins come in. No mixer. No mess. Just two ingredients, one bowl, and about 20 minutes between you and a tray of warm, moist muffins that taste like fall wrapped in a hug.

I found this trick in a dingy break room years ago. Someone left a Tupperware container filled with what looked like basic muffins. I took a bite and boom—moist, pumpkin-spiced perfection. When I asked who made them, the reply was almost insulting: “Just pumpkin and cake mix.”

But they weren’t lying. Just canned pumpkin and a box of spice cake mix. That’s it. No eggs. No oil. No milk. Just mix, scoop, and bake. It’s the kind of recipe that makes you question everything you thought you knew about baking.

These muffins aren’t just good—they’re shockingly good. Moist, dense in the best way, with just enough spice to feel festive. They’re great for last-minute guests, lazy Sunday mornings, or when you need to bake with zero effort and maximum reward. Keep a can of pumpkin and a box of cake mix in your pantry, and you’re never more than half an hour away from fresh-baked comfort.

Why You’ll Love This Recipe

• Ridiculously Easy: Only two ingredients. No measuring. No stress.
• Time-Saver: Ready in under 30 minutes from start to finish.
• Moist & Flavorful: Surprisingly rich texture and spice.
• Budget-Friendly: Cheap ingredients, huge payoff.
• Kid-Approved: Sweet enough to satisfy, healthy enough to serve guilt-free.
• Customizable: Add nuts, chocolate chips, or dried fruit.
• Great for Meal Prep: Freeze well and stay moist for days.

Ingredients

• 1 box (about 15.25 oz) spice cake mix
• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

Optional Add-Ins (not included in the 2 ingredients):

• 1/2 cup chocolate chips
• 1/4 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice

Instructions/Method

1. Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. Mix Ingredients: In a large bowl, combine the cake mix and pumpkin puree. Stir until fully combined. The batter will be thick—don’t worry.
3. Scoop Batter: Use a spoon or ice cream scoop to divide batter evenly into muffin cups (about 12 standard muffins).
4. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tips & Variations

• Use Chocolate Cake Mix: Swap spice cake for chocolate for a rich, fudgy twist.
• Add Frosting: Top with cream cheese frosting for a cupcake feel.
• Mini Muffins: Bake 10–12 minutes for bite-sized treats.
• Add Mix-Ins: Stir in chocolate chips, nuts, or raisins.
• Boost Flavor: Add a splash of vanilla or extra spices if desired.

Note

Don’t add eggs, oil, or water—just the dry mix and pumpkin. It’ll look thick, but that’s exactly what you want. Trust the process.

Serving Suggestions

• Warm with a dab of butter or nut butter.
• Drizzle with honey or maple syrup.
• Serve with coffee or hot cider.
• Pack into lunchboxes or snack bags.
• Top with whipped cream and cinnamon for dessert.

Nutrition Information

Per muffin (based on 12 servings, without add-ins):

• Calories: 180
• Fat: 3g
• Saturated Fat: 1g
• Carbohydrates: 36g
• Fiber: 2g
• Sugars: 17g
• Protein: 2g
• Sodium: 260mg

User Reviews/Comments

Maya, FL: “So easy, it’s almost embarrassing. I added dark chocolate chips—amazing.”

Trevor, WA: “I didn’t believe it until I tried it. Moist and full of flavor.”

Ella, TN: “My kids devoured these. Added walnuts and a bit of cinnamon on top.”

Jay, CO: “Perfect emergency bake. I keep a stash of both ingredients on hand.”

FAQs

Can I use other cake mixes? Yes. Yellow, chocolate, or carrot cake mixes work, but spice cake delivers the best seasonal flavor.

Do I need to add eggs or oil? Nope. The pumpkin puree takes care of moisture and structure.

Can I make these vegan? They already are! Just check that your cake mix doesn’t contain milk derivatives.

Can I freeze these muffins? Absolutely. Let them cool completely, then freeze in an airtight bag. Thaw at room temperature or microwave for 20–30 seconds.

What if I don’t have spice cake mix? Use yellow cake mix and add 1–2 teaspoons of pumpkin pie spice.

How long do they stay fresh? Stored in an airtight container, they’ll stay moist for 3–4 days at room temp, up to a week in the fridge.

Can I double the recipe? Yes. Just double both ingredients and bake in batches or use two muffin pans.

Conclusion

You don’t always need a complex recipe to get results. These 2 ingredient pumpkin muffins prove that great flavor doesn’t have to mean extra effort. Whether you’re short on time, energy, or ingredients, this recipe delivers every single time. And the best part? You can riff on it endlessly—new mix-ins, different cake bases, extra spices. But even in its purest form, it’s damn near perfect.

Want to dive deeper into pumpkin’s culinary legacy? The Pumpkin Wikipedia page is a treasure trove of history and trivia. You’ll never look at that orange can the same way again.

Now go make muffins. You’ve got no excuse not to.

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