Introduction

Hey there, friend! Olivia here, apron dusted with cinnamon (as usual), waving a spatula from my cozy kitchen chaos. Can you smell it? That warm, spicy-sweet scent of pumpkin and possibility wafting through the air? If you’ve ever stared down a hectic week but still craved that soul-soothing feeling of pulling something homemade out of the oven, I’ve got your back. Today, we’re diving into the magical world of my 2-Ingredient Pumpkin Muffins. Yes, you read that right—TWO ingredients! No eggs, no oil, no fancy mixer required. Just pure, uncomplicated, muffin-y joy.

Picture this: it’s a crisp fall morning. Maybe there’s a slight panic because surprise guests are en route, or the kids just declared it’s “Muffin Morning” (aren’t they all?). Or maybe you’re just… tired. Deeply tired. That’s exactly when this recipe shines. These muffins are soft, moist, packed with cozy pumpkin flavor, and ready in under 30 minutes. They’re the culinary equivalent of a warm hug—and proof that sometimes, the simplest things are the absolute best. Whether you’re a seasoned baker or someone who considers toast a culinary triumph, this recipe will make you feel like a kitchen rockstar. So grab your favorite mug (coffee or cider, no judgment!), and let’s turn two humble ingredients into pure autumn magic. Trust me, your future self—and anyone lucky enough to snag one—will thank you!

My Pumpkin Epiphany: A Story of Chaos & Comfort

This recipe? It was born from pure, unadulterated kitchen desperation. Picture it: Thanksgiving Eve, years ago. My oven decided to stage a revolt mid-pie baking, smoke alarm serenading us like a demented choir. I had exactly one can of pumpkin puree left and a box of forgotten spice cake mix lurking in the pantry. Guests were arriving in hours, and my grand dessert plans were literally in flames. In a haze of panic and pumpkin-scented hope, I dumped them together, scooped the thick batter into a muffin tin, and prayed. What emerged were these ridiculously tender, fragrant muffins that disappeared faster than the cranberry sauce! My aunt declared them “the best thing on the table,” completely oblivious to their origin story. That day, this recipe became more than a shortcut—it became my little secret weapon against kitchen disasters and a reminder that sometimes, the most memorable moments (and muffins!) come from beautifully imperfect beginnings. Now, it’s my go-to for last-minute potlucks, sleepy Sunday mornings, and teaching my niece that baking magic doesn’t need to be complicated.

Your Simple, Magical Toolkit

Here’s the beautiful part – just two powerhouse ingredients! This double batch makes 24 muffins because trust me, they vanish fast. Let’s break them down:

• 2 Boxes Cake Mix (15.25 oz each): Spice cake is my autumnal soulmate here – it already has cinnamon, nutmeg, and cloves built-in, hugging the pumpkin perfectly. But the beauty is flexibility! Chef’s Insight: Yellow cake mix creates a pure pumpkin-forward muffin, letting that gorgeous squash flavor shine. Chocolate cake mix? Oh yes. It makes decadent, almost brownie-like pumpkin chocolate muffins that are dangerously good. Substitution Tip: Gluten-free cake mix works wonderfully 1:1! Just ensure it’s a similar weight (around 15-16 oz).
• 2 Cans Pure Pumpkin Purée (15 oz each): THIS IS CRUCIAL! You need 100% pure pumpkin purée, NOT pumpkin pie filling. Pie filling has added sugar and spices which will throw off the texture and sweetness. Chef’s Insight: Pumpkin is the MVP! It replaces the eggs, oil, AND water usually needed in cake mix. Its natural moisture and fiber create that incredible, dense-yet-tender crumb. Substitution Tip: In a pinch, unsweetened applesauce *can* work, but the flavor will be less complex and the texture slightly gummier. Stick with pumpkin if you can!

Optional Boosters (Because Why Not?): While the base is perfection, a little flair never hurts! Fold in 1 cup of semi-sweet chocolate chips, chopped pecans/walnuts, or a sprinkle of pepitas. A dusting of cinnamon sugar on top before baking adds a delightful crunch!

Let’s Bake Some Magic: Effortless Steps

1. Preheat & Prep (5 mins): Crank that oven to 350°F (175°C) – this gives it time to get perfectly hot while you mix. Now, grab two standard 12-cup muffin tins (or bake in batches). Chef’s Hack: Line them with paper liners OR grease them REALLY well with non-stick spray (including the top surface – these muffins rise!). Using liners? Give them a quick spritz too – it prevents sticking like a dream.
2. The Big Mix (3-5 mins): Dump both boxes of cake mix and both cans of pumpkin puree into a large bowl. Grab a sturdy spatula or wooden spoon. Chef’s Insight: Don’t use a mixer! Overmixing is the enemy of tenderness here. Just fold and stir until no dry streaks remain. The batter will be thick, almost like a soft cookie dough – that’s perfect! Don’t panic. Chef’s Hack: If adding chocolate chips/nuts, fold them in gently now.
3. Scoop with Confidence (5 mins): Using a cookie scoop (about 3 tablespoons) or a spoon, portion the batter evenly into your muffin cups. Fill each one about ¾ full. Chef’s Tip: This batter doesn’t spread much, so be generous! A slightly heaped scoop gives you that beautiful domed top. If you’re doing cinnamon sugar, sprinkle it generously over each mound now.
4. Bake to Perfection (18-22 mins): Pop those trays into your preheated oven. Bake for 18-22 minutes. DO NOT open the oven before 18 minutes! They’re done when the tops spring back lightly when touched, and a toothpick inserted near the center comes out clean (maybe with a crumb or two, but no wet batter). Chef’s Insight: Ovens vary! My convection oven often takes 19 mins, my mom’s ancient one takes 22. Rotate pans halfway through if baking both at once for even browning.
5. Cool & Resist! (10 mins): Once baked, pull the muffins out and let them cool in the pans for exactly 5 minutes. This lets them set slightly. Then, carefully transfer them to a wire rack. Chef’s Warning: Trying to eat one immediately is tempting (they smell AMAZING!), but that steamy interior needs a few minutes to settle. Let them cool for at least 10-15 mins for the best texture. The wait builds character… mostly.

Sharing the Cozy Vibes

These muffins are effortlessly charming! Serve them warm, piled high in a rustic basket lined with a checkered napkin for that “just baked” feel. A light dusting of powdered sugar whispers elegance, while a slather of softened cream cheese or honey butter leans into pure indulgence. They’re the star of a lazy weekend brunch alongside scrambled eggs and crispy bacon, the perfect partner to your afternoon coffee or tea, or tucked into lunchboxes for a sweet surprise. For a next-level treat, split one warm and add a scoop of vanilla ice cream – instant pumpkin shortcake!

Make Them Uniquely Yours!

Two ingredients are just the beginning! Let your creativity shine:

1. Flavor Fiesta: Stir in 1 cup of mix-ins: dark chocolate chunks + sea salt, dried cranberries + orange zest, chopped apples + walnuts, or white chocolate chips + macadamia nuts.
2. Streusel Sensation: Before baking, top each muffin with a quick streusel (mix 1/4 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon, 2 tbsp cold butter cubed until crumbly).
3. Dairy-Free Delight: Use a dairy-free cake mix (many are!) and ensure your add-ins (like chocolate chips) are DF. The base recipe is naturally egg-free and oil-free!
4. Mini Marvels: Use a mini muffin tin! Bake for 10-14 minutes. Perfect for parties or little hands.
5. Spice It Up: Using yellow cake mix? Boost it with 1 tbsp pumpkin pie spice or 2 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg.

Olivia’s Extra Scoop

Over the years, this recipe has become my kitchen security blanket. I’ve made them in beach rental ovens, dorm kitchens, and even once (don’t tell the fire marshal) in a hotel room using a waffle iron! They’ve evolved from that Thanksgiving disaster to my most requested “recipe.” The biggest lesson? Embrace the thick batter. When I first made them, I almost added water because it felt wrong – DON’T! That thickness equals moistness. They also freeze like a dream. Cool completely, freeze in a single layer on a sheet pan, then toss into a freezer bag for up to 3 months. A 30-second zap in the microwave brings back that fresh-baked magic. Honestly, the only “mistake” you can make is not making a double batch!

Your Pumpkin Muffin Questions, Answered!

Q1: My muffins turned out dense/gummy in the middle. What happened?
A: The most common culprit is using pumpkin pie filling instead of pure pumpkin puree. Pie filling has thickeners that create a gummy texture. Double-check your cans! Also, ensure you didn’t accidentally add water or overmix the batter.

Q2: Can I use a different size cake mix box?
A: Stick close to the 15.25 oz size! Using a significantly smaller box (like 9 oz angel food) will result in dry muffins. If you only find 16 oz or 15 oz boxes, it’s usually fine – the slight variation won’t ruin them.

Q3: Why are my muffins sticking to the liners?
A: This batter is super moist! The pro trick: spritz your paper liners lightly with non-stick cooking spray before filling them. It makes all the difference! Letting them cool fully in the pan also helps them release better.

Q4: Can I make this as a loaf or cake?
A: Absolutely! Pour the batter into two greased 8×4 loaf pans. Bake at 350°F for 45-60 minutes, or until a toothpick comes out clean. For a cake, use a 9×13 pan and bake 25-35 mins. Keep an eye on it!

2-Ingredient Pumpkin Muffins

---

• Author: OliviaBennett
• Total Time: 30 mins

Print Recipe

Pin Recipe

Description

These muffins are a miracle born from kitchen chaos—and they’ve saved many a fall morning since. With just a box of cake mix and a can of pure pumpkin purée, you get incredibly soft, moist, warmly spiced muffins in under 30 minutes. Whether you’re rushing, hosting, or just craving comfort, this recipe delivers cozy flavor with zero stress. It’s fall baking magic, simplified. Grab your spatula and taste the season—one bite at a time.

---

Ingredients

Scale 1x2x3x

• 2 boxes spice cake mix (15.25 oz each)

• 2 cans pure pumpkin purée (15 oz each)
  Optional Add-ins: Chocolate chips, nuts, pepitas, or a dash of cinnamon sugar

---

Instructions

1. Preheat Oven to 350°F (175°C). Line or grease 2 muffin tins.

2. Mix cake mix + pumpkin in a large bowl. Stir by hand until smooth (batter will be thick!).

3. Fold in any extras (chocolate chips, nuts, etc.) now.

4. Scoop batter into muffin cups—fill about ¾ full.

5. Bake for 18–22 minutes, until tops spring back and a toothpick comes out clean.

6. Cool in pans 5 mins, then transfer to a rack. Let cool another 10–15 mins before devouring.

Notes

• Use pure pumpkin, not pie filling
• Spray muffin liners lightly to avoid sticking
• Freeze extras for quick snacks later—microwave to reheat!
• Want a twist? Try yellow or chocolate cake mix for flavor variety

• Prep Time: 10 mins
• Cook Time: 18–22 mins

Nutrition

• Calories: 160 cal Per Serving
• Sugar: 16g
• Fat: 3g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 1g

Nutritional Info (Per Muffin, Approximate)

• Calories: 160
• Fat: 3g
• Carbohydrates: 30g
• Sugar: 16g (primarily from cake mix)
• Fiber: 2g (Thanks, pumpkin!)
• Protein: 1g

Prep + Bake Time: ~25 minutes
Yield: 24 muffins

Final Thoughts: Why This Recipe Will Stay in Your Rotation Forever

This 2-ingredient pumpkin muffin recipe is more than just a shortcut—it’s a game-changer. Whether you’re a busy parent, a baking newbie, or a seasoned cook looking for a no-fail crowd-pleaser, these muffins deliver every time. They’re proof that delicious doesn’t have to mean complicated, and that the best recipes often come from happy accidents (like my Thanksgiving oven disaster!).

So next time you’re craving something homemade but short on time, energy, or ingredients, remember: two humble pantry staples can create something magical. And who knows? Maybe this recipe will become your secret weapon, too.