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It doesn’t get much easier than this 2 Ingredient Pumpkin Muffins recipe. It will satisfy all of your pumpkin cravings. Grab a cup of coffee or tea and enjoy one or two.

A stack of freshly baked 2 Ingredient Pumpkin Muffins with light dustings of powdered sugar on top. The muffins are housed in rustic paper liners, giving them a homemade and cozy appearance. Additionally, there are white pumpkins in the blurred background, enhancing the autumnal feel.
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You all know I love easy pumpkin recipes, and this 2 ingredient pumpkin muffins recipe is just that super easy. You only need two ingredients to make this super moist easy pumpkin muffins recipe.

You might also want to try this Easy Blueberry Muffins recipe. That is another good muffin recipe we love. I love a good muffin recipe. They’re so simple to mix together and they are a perfect breakfast or an afternoon snack. Try these other muffin recipes – Mini Chocolate Chip Muffins, Double Chocolate Muffins and Snickerdoodle Muffins.

Table of Contents

Why This Recipe Works

This 2 ingredient pumpkin muffins recipe is so light and easy and is adapted from a well-known weight watcher recipe from many years ago. There’s no guilt with this one.

This is one of the easiest muffins recipe and even my kids can’t get enough of these muffins.

Ingredients

An open can of pumpkin puree and a sealed plastic bag of dry ingredients sit on a rustic wooden surface, hinting at the simplicity of 2 Ingredient Pumpkin Muffins. The dry ingredients appear to be a powder or flour mix, possibly for baking these easy treats.

Scroll to the bottom for the recipe and ingredients in the recipe card.

Variations Ideas

  • Chocolate Chips – Add a cup of chocolate chips to the batter before baking.
  • Mini Muffins – Use a mini muffin pan to make mini muffins.
  • Glaze – Top with cream cheese frosting. Maple frosting would be a great fall addition, too!
  • Change Cake Mix – Use yellow cake mix or even a white cake mix. You can even use a chocolate cake mix for even more flavors.
  • Brown Sugar – Sprinkle the tops of the muffins with brown sugar before you pop them in the oven.
  • Chopped Nuts – If you like pecans or walnuts they would also be a good addition!
  • Mix-Ins – Raisins go great with pumpkin, too, so they’d taste great in these muffins. You can even add in cinnamon or pumpkin pie spice for even more flavor.

How to Make Pumpkin Muffins with 2 Ingredients

A muffin tin filled with brown paper cupcake liners is centered on a light wooden table. Surrounding the tin are a can of pumpkin puree, a bag of flour, scattered cupcake liners, and a floral-patterned cloth. The baking setup suggests preparation for 2 Ingredient Pumpkin Muffins.

Step 1 – Line 24 muffin tins with paper muffin liners. (if you want fuller size muffins, then only do 20 muffins) You can also skip the paper liners and use a silicone muffin pan. I use mine all the time and love it.

A glass mixing bowl filled with 2 Ingredient Pumpkin Muffins batter sits on a white wooden table. Surrounding the bowl are scattered empty brown muffin liners and a tray with liners set in it. A floral dish towel and a whisk complete the cozy baking scene.

Step 2 – In a large bowl mix pumpkin and the box of cake mix. Mix well with an electric mixer.

A muffin tray lined with beige paper cups, each filled with dollops of orange batter for 2 Ingredient Pumpkin Muffins, is placed on a white wooden surface. A bowl with remaining orange batter and additional paper cups are nearby. The corner of a patterned cloth with orange and green designs is visible.

Step 3 – Spoon into your cupcake pan using a large ice cream scoop. I personally have this 3 pack of cookie scoops and they are on sale right now. If you do not have a scoop you can also use a ¼ cup measuring cup to scoop the batter.

A muffin tin filled with twelve freshly baked 2 ingredient pumpkin muffins, each in a brown paper liner. The tin is placed on a rustic wooden surface, and a colorful orange and white kitchen towel is partially visible at the bottom left corner of the image.

Step 4 – Bake for 18-20 minutes. Test for doneness with a toothpick.

Recipe Tips

  • Combining Ingredients – Combine ingredients in a large mixing bowl until mixed together. The muffin batter will be thick but we usually mix with a hand mixer or a stand mixer.
  • Cookie Scoop – To evenly scoop the muffin batter use a cookie scoop. This helps to evenly divide the batter into the cupcake liners.
  • Muffin Pan – To easily remove the muffins from the cupcake pan, we recommend using cupcake liners. This also makes cleanup a breeze.

How do you Know When Muffins are done

Cooking time will vary depending on your oven and the size of your pumpkin muffins. We recommend using a toothpick to check for doneness.

Insert the toothpick in the middle of the muffin, if it comes out clean then the pumpkin muffins are done cooking.

A close-up of a 2 Ingredient Pumpkin Muffin with a bite taken out sits partially unwrapped from its paper liner. The muffin is sprinkled with powdered sugar, adding a touch of sweetness. Two more intact muffins are seen in the background on a white wooden surface, inviting you to indulge.

Frequently Asked Questions

Can I Change the Cake Mix?

Yes, you can mix canned pumpkin puree with any type of cake mix. We have even used yellow or white cake mix with delicious results.

Do Pumpkin Muffins need to be refrigerated?

Pumpkin muffins do not need to be refrigerated. But they will last longer if placed in the refrigerator to store.

How to Store Leftover Pumpkin Muffins?

Store the pumpkin muffins in an airtight container at room temperature for up to 3 days.

Close-up of a muffin pan with two 2 Ingredient Pumpkin Muffins, one sprinkled with powdered sugar and one plain, nestled in paper liners. The pan is slightly worn, adding rustic charm. A small white pumpkin and part of an orange towel with floral patterns are visible in the background.

More Easy Pumpkin Recipes

We love to hear from you. If you make 2 Ingredient Pumpkin Muffins, please leave us a comment or a star review.

Review Pin Print
A close-up of a 2 Ingredient Pumpkin Muffin in a baking pan, lightly dusted with powdered sugar. The muffin is in a brown paper liner and appears to be moist and freshly baked, with a slightly cracked top and a golden-brown color. The pan has a worn look, indicating frequent use.

2 Ingredient Pumpkin Muffins

4.84 from 37 votes
Try this easy 2 ingredient pumpkin muffins recipe! It satisfies all of your pumpkin cravings and is amazing! It doesn't get much easier than this!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Cuisine American
Course Dessert
Calories 101
Author Carrie Barnard

Ingredients

  • 1 spice cake mix
  • 1 15 oz can of pumpkin puree
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Instructions

  • Preheat oven to 350 degrees.
  • Line 24 muffin tins with paper muffin liners. (if you want fuller size muffins, then only do 20 muffins) You can also skip the paper liners and use a silicone muffin pan. I use mine all the time and love it.
  • In a large bowl mix pumpkin and the box of cake mix. Mix well with an electric mixer.
  • Spoon into your cupcake pan using a large ice cream scoop. I personally have this 3 pack of cookie scoops and they are on sale right now. If you do not have a scoop you can also use a ¼ cup measuring cup to scoop the batter.
  • Bake for 18-20 minutes. Test for doneness with a toothpick.
  • Sprinkle with powder sugar (optional).
  • Enjoy!

Recipe Video

Nutrition Facts

Calories 101kcal, Carbohydrates 18g, Protein 1g, Fat 3g, Saturated Fat 1g, Sodium 142mg, Potassium 112mg, Fiber 1g, Sugar 11g, Vitamin A 2942IU, Vitamin C 1mg, Calcium 25mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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4.84 from 37 votes (33 ratings without comment)

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Comments

  1. Susan says:

    3 stars
    I’ve tried the 2 ingredient full size cake recipe. The batter is dry! I even use the 29oz size pumpkin. I always add eggs, milk and almond extract to moisten the batter. If I make pumpkin muffins I will probably need more than pumpkin and a spice cake mix?

  2. Elizabeth says:

    5 stars
    I made the pumpkin muffins for my family. Super easy to make and everyone loved them! For the cake mix, I found a pumpkin flavored cake mix. It turned out delicious!

  3. Jacquie says:

    Instead of a spice mix, I used the banana nut mix for muffins! Yummy!
    I agree, no way can I get 24. Maybe if I used the small muffin pin?
    Easy and good.

  4. Breanne says:

    4 stars
    I was a little unsure about these, but decided to make them anyway and I really, really liked them. I didn’t mind the amount of spice in mine (I used the Betty Crocker mix). They were moist and soft and had a great flavor pumpkin spice, which was exactly what I was looking for out of these. I only got 20 muffins out of the batch and I filled the cups about 3/4 full, but I could have filled them completely since they don’t really rise. This was a great quick muffin recipe that yielded really good results for me and I’m going to keep it in my rotation for sweets.

  5. Rhonda K Bratcher says:

    Can you freeze these? If so, how to thaw and warm up?

    Can you add an ingredient (sugar) to make them more sweet? If so, how much should I start with?

  6. Wendy D says:

    3 stars
    I have made these twice now, so I feel ready to comment. Looking for something quick and easy to take to a brunch potluck, I tried this out at home first, two times. I love the easy two ingredient aspect. But I am nowhere near the 20-24 number of muffins from those ingredients. The first time I made it, I had the ice cream scoop 2/3 to 3/4 full and got about 13 muffins out of it. Way under the amount. The finished product was not as appealing to me. I love spice cake, but thought this came out with too much of a spicy aftertaste. It’s not sweet either, so I think the powdered sugar on top is more of a necessity, to add some sweetness. Also recommend a butter spread. My husband loved it, however, so I thought I’d try again. Today I made it again and tried to make the scoops more 2/3-1/2 full. I got about 17.5 muffins out of it. Again, thought it was too spicy. We like our muffins with some margarine or butter spread and it is a must with this recipe. Again, hubby loved it and couldn’t get enough. We just have different tastes.

  7. Wendy D says:

    Do these freeze well?