These two-ingredient pumpkin muffins only require a box of spice cake mix, a can of pumpkin, and about 5 minutes of prep! With no eggs, no oil, and no butter, they’re a lighter way to satisfy your pumpkin spice craving.
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These were delicious! Thanks so much for this easy recipe. I experimented a bit and added some chopped up pecans and that was delicious as well. I now have an easy, quick go to last minute healthier treat when my grandsons pop in.
– Linda
How to Make Pumpkin Spice Muffins with Cake Mix | 1-Minute Video
Directions
I definitely cannot take credit for these easy pumpkin spice muffins, since the recipe seems to be a fairly well-known way of “hacking” a boxed cake mix. That said, I’m still excited about the sweet treats that my boys have been enjoying since they were toddlers! The healthy pumpkin muffins are a perfect breakfast, snack, or side dish with dinner, since they taste great and still manage to sneak in some extra veggies.
- Combine the dry cake mix with the canned pumpkin puree. Do not add any other ingredients called for on the box.
- Fold the pumpkin mixture together with a spatula first, and then use an electric mixer to make sure that it’s fluffy and completely combined. You whisk or stir all of this together by hand — it just takes a bit longer. The batter will be thick!
- Divide the batter evenly among 12 standard muffin cups. Be sure to spray your muffin tin with cooking spray or line with paper cups. If using the paper cups, I suggest giving the paper cups a little spritz with nonstick spray as well. Otherwise, these muffins may stick since they don’t have fat in them.
- Bake at 375 degrees F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Preparation and Storage Tips
- How to Store: keep the muffins in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 1 week.
- How to Freeze: let the muffins cool completely. Wrap tightly or store in an airtight container in the freezer for up to 2 months.
- How to Reheat: thaw frozen muffins on the counter overnight. Warm individual muffins in the microwave for 10-30 seconds.
Yumm “O”, what a hit. Easy to make and quick, and Gluten Free in my case. It worked beautifully. Thank you for thinking outside the Cake box!
– Mary
More Easy Pumpkin Recipes to Try
Easy One-Bowl Pumpkin Bread
3 hours hrs 10 minutes mins
Easy Pumpkin Muffins
30 minutes mins
Pumpkin Cornbread
45 minutes mins
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Watch How to Make It
2-Ingredient Pumpkin Spice Muffins with Cake Mix
Ingredients
- 1 (15 ounce) can pumpkin puree (just plain pumpkin — NOT the canned pumpkin pie filling)
- 1 (15.25 ounce) box spice cake mix (I like Duncan Hines brand)
Instructions
- Preheat oven to 375°F. Spray a muffin tin with cooking spray or line with baking cups. If using paper liners, I suggest that you give the paper liners a little spritz of nonstick spray as well, just to prevent any sticking. In a large bowl, use a spatula to fold together pumpkin and dry cake mix.
- Then I like to use an electric mixer to make sure that the batter is fluffy and completely combined. It will be thick! You can do this all by hand, but it will just take longer.
- Use a scoop to fill prepared muffin pan with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for about 5 minutes and then remove muffins to a wire rack to finish cooling.
- These freeze really well, so store in an airtight container or a zip-top bag in the freezer and just thaw as necessary.
Notes
Nutrition
Pumpkin Spice Muffins Recipe Variations
- For mini muffins, decrease the baking time to about 8-10 minutes.
- Use a box of yellow cake mix or chocolate cake mix instead of the spice cake mix. Since those flavors don’t have spices, you may want to add a dash of pumpkin pie spice or ground cinnamon, ginger, and nutmeg to the batter.
- Mix-In’s: Get creative and make these your own! Add 1-2 cups of chocolate chips, chopped pecans or walnuts, raisins, or dried cranberries. For a bakery-style finish, sprinkle the tops of the muffins with sparkling sugar before baking.
- For pumpkin cupcakes, dollop these pumpkin spice muffins with a bit of cream cheese frosting, or cover chocolate pumpkin muffins with chocolate frosting. The combinations are endless!
This post was originally published in February, 2013. It was updated in September, 2024.
Love this recipe! I added an egg, raisins and a bit of clove powder. Delicious! Next time, just for fun, I’ll try it with egg, raisins and pumpkin pie spice, then top with the sparkling sugar you mentioned, if I can find it. Any way you make it this simple recipe is a winner!
Your twists sound perfect, Pam. I’m so glad that you like the muffins. I think it’s great to make them your own and experiment with different combinations. Happy fall!
I have made these so many times But I add a teaspoon of vanilla and a half a cup of applesauce . I then sprinkle with brown sugar and the people around my house inhale these! So easy and delicious . Ty for a great simple muffin.
Sounds delicious, Jamie! We’re so glad they’re such a hit.
I’m going to make these muffins tonight. After 10 plus years, do you recommend adding an egg to the recipe? Also I want this to be “spicy” like pumpkin pie. Should I add more pumpkin pie spice? Thank you so much for the recipe!
Hi, Kristy! I don’t ever add an egg, even 10 years later. 🙂 You can certainly add extra spice, although I find that the spice cake mix has a good amount of spice as is.
I put chocolate chips and 1 egg
How much longer to cook if you make jumbo muffins with streusel top?
Hi Karen,
You’ll likely need roughly 5-15 minutes longer. Keep a close eye on your oven, and adjust the baking time as needed until a toothpick inserted into the center comes out clean.
We hope you enjoy!
Do you add this to the recipe di you remove ve anything?
Oh my goodness. I made these today and added 1 cup of chopped pecans!!!! This is a keeper.
But, now I want to make it with a gluten free cake mix.
Thank you!!!
We’re so glad you enjoyed it, Chris!
I love your recipes. Can I make this pumpkin muffin recipe into a cake with the same ingredients?0
Hi Pamela! We haven’t tested it and can’t say for sure but think it would come out more like pumpkin bread.
Thank you Blair. I’ll let you know
I made these into pumpkin bread and added walnuts. This Went over as a big hit. I will be making it again.
We’re so happy to hear this! Thank you for trying it out, Susan.
Best recipe ever for healthy muffins!
Yay! So glad to hear that, Carol. Thank you!
One of our Favorites! ❤️
Thank you so much, Elaine!
Wow. So simple and yummy.
Thanks, Jennifer!
The first time I made these we were excited about how easy they were, but found them a bit heavy/dense. This time I added 1 egg and some mini chocolate chips. They turned out much lighter and fluffier!
Thank you, Nancy! We’ll have to try that!
I made this as a cake for my church small group. I added 1 egg and about 1/3 c water and put in greased 9×13 pan. Baked at 350 for 28 minutes. Iced it with cream cheese frosting (1 1/2 containers) after it cooled. Everyone loved it and took some home. So simple. I love pumpkin anything and I’m going to try the muffins next but for small group the cake did great!
We’re so glad it turned out well, Brenda! Thank you for trying it out and taking the time to leave a review.
I can not get the muffins to rise
Added an egg, a little melted butter, vanilla and chocolate chips. SO YUMMY! I I’ve made them before with just the two ingredients and they turn out great! Fun easy recipe
Thank you, Jennifer! I bet your version was amazing!
I have used this recipe multiple times. My favorite add-in is fresh cranberries. They provide lovely tart/sweet pop as you eat them. I also typically make this recipe as cookies. Easier to clean up and store or travel.
Thank you for the feedback, Jamie! We’re so glad you enjoy the recipe.
Hello Blair,
I made these a week before Thanksgiving and since I’m not much of a baker after reading reviews added the vanilla, egg, applesauce and of course mini lots of semisweet chocolate chips. Were absolutely delicious if not a bit gooey and did not rise too much. What should I of eliminated to make less gooey but still so good. My 10 year old neighbor’s Mom had to hide them he liked them soooooo much. Thank you,
Blair.
Hi Kathy,
We’re so glad you enjoyed the recipe! We make the recipe as written, and it always turns out great for us. The combination of both egg and applesauce would add a lot of moisture. If you’re going to keep the additions, maybe try one or the other.