Two-Ingredient Pumpkin Muffins (Easy Recipe)

These delicious two-ingredient pumpkin muffins are made using a box of cake mix and a can of pumpkin puree.

Better still, they’re ready in under 30 minutes!

These babies are moist, fluffy, and wonderfully light thanks to the fact they only call for two pantry-staple ingredients.

Plus, there’s no added oil or eggs.

Using cake mix as the main ingredient is a simple technique that’s been around for ages, and it’s truly amazing how it yields such exceptional results!

So, if you’re having a busy morning or craving a quick midnight snack, head to the pantry and make these unbelievable two-ingredient pumpkin muffins.

Two-Ingredient Pumpkin Muffins

These muffins have no eggs, oil, or butter, and yet they are seriously delicious. They’re tall, fluffy, moist, and bursting with all your favorite fall flavors!

They’re so yummy it’s hard to believe they’re also healthy and low-calorie. And did I mention they’re vegan? You’ll find no eggs or dairy in this recipe at all.

Here’s the best part: they are embarrassingly easy to make. Two ingredients, one bowl, and 20 minutes is all it takes.

Ingredients

I’ve made plenty of three-ingredient cookies and even dinners with just a handful of pantry basics. But it doesn’t get much easier than this simple, vegan muffin recipe.

Here’s what you’ll need:

• Spice Cake Mix – I like to use spice cake mix here to give these fall muffins their signature autumnal flavor. But don’t stress if all you have is white or yellow. Just add a pinch of pumpkin pie spice to tweak it. My brand of choice is Betty Crocker.

• Pumpkin Puree – be sure to use pumpkin puree, not pumpkin pie filling. Also, canned puree is best for this recipe, not just for convenience but for flavor and texture, too. Homemade pumpkin puree is almost always gritty and watery.

• Optional Chocolate Chips – I know this makes them three-ingredient muffins. But the added gooey chocolate is beyond delish.

Tips for Making the Best Pumpkin Muffins

I know these might look fool-proof, and they are for the most part. Still, here are a few little tips to make sure your muffins are perfect every time:

• Do NOT follow the instructions on the back of the box. This recipe is super simple: just combine the dry cake mix and the pumpkin puree. There’s no need for water, oil, or eggs.

• The mixture creates a thick batter, so it’s a bit challenging to whisk it manually. With that in mind, I highly suggest an electric mixer. But, if you’re up for an arm workout, by all means, whisk away!

• Don’t forget to grease the muffin cups with baking spray or line them with cupcake liners. That way, they won’t stick to the tin! Also, if your cupcake liners aren’t non-stick, I suggest you spritz them with baking spray, too.

• For extra moist muffins, add half a cup of unsweetened applesauce. It’ll enhance their texture even more, without sacrificing flavor or adding more calories.

• This recipe makes 12 standard-size muffins, but feel free to adjust the size if you want mini or large muffins. Just be sure to adjust the baking time, as well. For mini muffins, bake for 8 to 10 minutes. For large ones, bake for about 25 to 30.

Flavor Variations

I think the subtle warm spice of the cake mix is all you need to pair with the pumpkin. But you can’t go wrong with some chocolate chips, right?

• If you’re not a fan of spice cakes, any cake mix will do. Vanilla, white, yellow, butter – whatever works. You can even try chocolate! Betty Crocker mixes are perfect here, but pick your brand of choice.

• Chocolate Pumpkin Muffins. Use a box of chocolate cake mix and add one to two cups of chocolate chips

• Add nuts or dried fruits if you like extra toppings and textures. Chopped walnuts, pecans, almonds, raisins, cranberries, take your pick.

• Turn these into pumpkin cupcakes. The only difference between a cupcake and a muffin, really, is that the former has frosting on top. To turn these breakfast delights into an easy pumpkin dessert, ice them with decadent cream cheese or chocolate frosting.

• Make some vegan muffins. As mentioned, these are already vegan. Still, if you choose a different cake mix or opt for frosting or glaze, you’ll need to ensure they’re dairy-free too. The same goes for the chocolate.

• Boost the fall flavors. Spice up the batter even more with extra cinnamon, nutmeg, and fresh ginger. 

How to Store Muffins

To store: Keep them in an airtight container. They’ll stay fresh for up to two days at room temperature and one week in the fridge.

To freeze: If you need to store them for longer, wrap the muffins individually in plastic wrap and pop them in freezer-safe bags for up to six months.

To thaw: Set them on the counter for an hour. Or, if waiting isn’t an option, just use the defrost function of your microwave.

More Quick and Easy Breakfast Recipes

• Bisquick Cinnamon Rolls Recipe (with Glaze!)
• Pancake Mix Muffins
• Bisquick Waffles
• Starbucks Pumpkin Muffins (Copycat Recipe)
• Bisquick Banana Bread Recipe

Two-Ingredient Pumpkin Muffins

Servings

12

servings

Prep time

5

minutes

Cooking time

20

minutes

These easy and delicious two-ingredient pumpkin muffins call for just two pantry staples: a box of spiced cake mix and a can of pumpkin puree. Better still, they’re ready in under 30 minutes!

Ingredients

• 1 (15.25-ounce) box spice cake mix

• 1 (15-ounce) can pumpkin puree

Instructions

• Preheat the oven to 350 degrees Fahrenheit (176°C). Then, line a 12-cup muffin tin with cupcake liners or grease the cups with baking spray or butter.
• In a large bowl, beat together the cake mix and pumpkin puree on medium speed until smooth. Scoop the batter into the muffin cups, filling each 3/4 full.
• Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for 10 minutes in the tin before taking them out. Serve and enjoy!

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