Easy & Delicious 2-Ingredient Pumpkin Muffins

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If the Thanksgiving holiday has you in the mood for pumpkin or you need a festive, last-minute snack to share with friends and family, this pumpkin muffins recipe is perfect for you.SUPER easy (& yummy!) pumpkin muffins that only need 2 ingredients

These muffins are a fall favorite in our house. They are super quick and easy… just cake mix and pumpkin… yep, that’s it.  

I don’t even pull out my mixer most of the time and just stir it together.

SUPER easy (& yummy!) pumpkin muffins that only need 2 ingredientsThe batter is pretty thick, so adding a little water to thin it can make them a bit easier to scoop and give a smoother appearance on top, but isn’t really necessary either. They taste awesome either way.

My favorite thing about these is that you can easily switch them up for variety.

For instance, you can use any flavor cake mix. I really like the spice cake for the autumn taste, but seriously, they are all good! Also, you can throw in some chocolate chips or raisins.

Finally, these are great plain, but I also love to top them with powdered sugar or cream cheese frosting.

Enjoy and Happy Thanksgiving!

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Easy & Delicious Pumpkin Muffins

Easy & Delicious Pumpkin Muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 box of cake mix (15.25 oz) - any flavor!
  • 1 can of pumpkin (15 oz)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Mix together pumpkin and cake mix.
  3. Prepare your muffin tin. I like to use liners for easy clean up. You can also make them without liners, just be sure to grease your pan first.
  4. Spoon prepared batter into muffin tin and bake for 20-25 min.

Notes

www.themomsatodds.com

SUPER easy (& yummy!) pumpkin muffins that only need 2 ingredients

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About Author

Rachel

Hey, I’m Rachel.

I have an awesome son and an amazing husband. Recently, I left my professional career to be a stay-at-home-mom and love it. Since then I spend most of my time chasing my wild toddler and trying to keep the house from looking like a complete disaster.

Occasionally, I get to read a cheesy romance novel, attempt crafty things, or binge Netflix. But when I’m not doing that, you can find me here trying to help you figure out the easiest ways to feed your family, live on one income, or make some of the millions of decisions moms tackle every day.

Comments

  1. Cassandra says:

    Do you have to Mix the cake mix with the pumpkin puree with the ingredients on the cake box or is it literally just mix alone and purée?

    1. Rachel says:

      I use just the box mix and pumpkin puree, no other ingredients needed. The batter is thicker than usual and you can thin with a little water if you want, but its not necessary. The thick batter makes then on the denser side when done.
      I didn’t really go into it in this post but pumpkin puree does work well as a substitute for oil or butter. So if you want a lighter consistency, you can still add the other ingredients and just use pumpkin instead of butter/oil. This is a great substitution in for those avoiding dairy.

  2. Carla says:

    Love these! I like to crumble a bit of brown sugar, a tablespoon of the dry cake mix and some chopped pecans and add to the top before baking sometimes…but they are great plain too.

    1. Rachel says:

      That sounds so good! Thanks for the tip! I will definitely be trying these topping on my next batch!

  3. Betty J Walter says:

    love easy recipes .

    1. Rachel says:

      I do too!!! 🙂

  4. Diane says:

    Can you put this in a 13 x 9 pan or is it too dense?

    1. Rachel says:

      I haven’t tried it, but I think it would probably be fine and just need to cook longer.

  5. Janice says:

    Can you make this as a loaf also?

    1. Rachel says:

      I would think so, but I haven’t tried, so I’m not sure how long it would need to bake.

  6. Amber Schleter says:

    I made this in a loaf pan and it turned out perfect! I drizzled cream cheese icing on it and added raises… absolutely amazing!! It will definitely be a go to recipe for fall.

    1. Jo says:

      That sounds amazing! Thanks for sharing 🙂

  7. Elle says:

    I added 2 eggs and 1/3 cup oil before it became what I Friday was the proper texture for muffin mix. Turned out great!

  8. Laurie says:

    Just made these! Hope there are some left for breakfast! Yum! easy!

  9. Mikki says:

    This is actually a Weight Watchers recipe. It’s been around for years. It can also be baked in a 9” x 9” pan as a cake.

    1. Rachel says:

      Interesting. I’m not really familiar with Weight Watchers, does that mean these are healthy? Great to know about baking as a cake!

  10. If I made these pumpkin muffins into small would the cooking time change?

    1. Rachel says:

      I’ve made mini muffins with this and think I baked them 15 minutes (not 100% if I’m remembering that time right). They turned out great, and yes, start checking them earlier as they won’t need to bake as long.

  11. Lauren says:

    What about for high altitude baking? I live at 6,800ft!

    1. Rachel says:

      Sorry, I don’t have any personal experience with high altitude baking. Let use know how it goes if you try!

  12. Lyra says:

    I made this in a loaf pan added chocolate chips….Oh my goodness it was so delicious and so simple!!! Thanks for sharing this recipe 😊

  13. Jenell says:

    Carrot cake mix makes these super good too!

    1. Jo says:

      Nice tip! I’m a huge carrot cake fan, I’ll have to try that 🙂

  14. Betty Gammon says:

    So I’m just making sure…you don’t have to add the eggs, water, oil or butter to the cake mix, right? Just the dry cake mix and the pumpkin puree???!

    1. Jo says:

      Absolutely true! Just the two ingredients – dry cake mix + the pumpkin puree. As Rachel mentioned, the pumpkin puree replaces the oil/water/eggs. The batter is thicker than usual and you can thin with a little water if you want, but its not necessary.

      1. Jacki says:

        Hi! I have made these for years but, I prefer to use a couple of eggs and about a half cup of oil. Just my own preference. This muffin recipe is an awesome one.
        I also add cream cheese frosting. I take a star tip and put it on my frosting bag then I fill the bag about half way and I push through the mini muffins until my tip is being pushed back out then I just leave a little star on top.
        I make the mini muffins for giving to family, friends, neighbors, my doctor’s office, my mail person and even my garbage pickup guys and they beg for more!
        This recipe you gave is an extremely veritable one. It allows for all kinds of different ingredients that can be added or not, add a frosting or not. This is truly a great base recipe.

        1. Jo says:

          Completely agree! So many possible variations. Last week I made it with carrot cake mix, a can of pumpkin, a small can of crushed pineapple, and 2 eggs – and, of course, topped with cream cheese frosting. AMAZING!

  15. Its like you read my mind! You seem to know so much about this, like you wrote the book in it or something. I think that you could do with a few pics to drive the message home a little bit, but other than that, this is wonderful blog. An excellent read. I’ll definitely be back.|

  16. Diane says:

    How many muffins does the recipe make?
    Thanks!

  17. Wendi says:

    I can’t wait to try this. I love all the different tricks to one simple recipe reviewers have tried and shared. As for the reviewer asking about changes on high altitude, I had to learn to cook all over again when we moved from NC., to CO., but now we’re in AL., and I had to change the way I cook yet again, that being said, follow the directions on the cake mix for high altitude and that should be the way to go, however, some even say no change, and you don’t have to do anything different.

  18. Mary jo pfeiffer says:

    Disappointed. Did not look anything like picture. Perhaps you used mini cake pans

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