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Yes, you read that right. Two ingredients — no eggs, no oil, and no butter — and about 5 minutes of prep! These easy Pumpkin Muffins are made with a box of spice cake mix and a can of pumpkin for a lighter way to satisfy your pumpkin spice cravings!

Serving tray full of easy pumpkin muffins

How to Make 2 Ingredient Pumpkin Muffins | 1-Minute Video

Pumpkin Muffin Recipe

I definitely cannot take credit for this easy pumpkin muffin recipe, since it seems to be a fairly well-known way of “hacking” a boxed cake mix. That said, I’m still excited about these sweet, tasty 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. Keep these two ingredients on hand, because you never know when a baking — or muffin — mood will strike!

Front shot of a pumpkin muffin on a plate with a glass of milk in the background

Ingredients for Easy Pumpkin Muffins

That’s right — these are just about the easiest muffins you will ever make. After all, you only need 2 ingredients:

Cake mix and pumpkin for easy pumpkin muffins

How to Make Pumpkin Muffins with a Cake Mix

First, combine the dry cake mix with the pumpkin puree. Do not add any other ingredients called for on the box.

Pumpkin and dry cake mix in bowl for pumpkin muffins

I like to fold the batter together with a spatula first, and then I use an electric mixer to make sure that it’s fluffy and completely combined. You can do this all by hand — it just takes a bit longer.

That batter is thick!

Pumpkin muffin batter in glass bowl with electric mixer

Divide the batter evenly among 12 standard muffin cups. Bake at 375 degrees F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Square image of a pumpkin muffin on a plate

What to Serve with Pumpkin Spice Muffins

If you’re serving the pumpkin muffins for breakfast or brunch, try pairing them with any of these other dishes:

At dinnertime, the muffins go well with any of these entrées:

Storage — Homemade Pumpkin Muffins

Stored in an airtight container, the muffins will keep at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Freeze the extras! These 2 ingredient pumpkin muffins keep really well in the freezer, so stash some away for easy breakfasts or snacks throughout the fall. You can thaw them in the microwave or leave them to sit on the counter for an hour or so.

Tips for the Best Pumpkin Muffins

  • To make pumpkin 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 spice to the batter.
  • Pumpkin Chocolate Chip Muffins: Add 1-2 cups of chocolate chips to the batter.
  • Mix-In’s: Get creative and make these your own! In addition to chocolate chips, other great add-in’s include chopped pecans or walnuts, raisins or dried cranberries.
  • Want to make cupcakes? Just dollop these pumpkin spice muffins with a bit of cream cheese frosting, or cover chocolate pumpkin muffins with chocolate frosting. The combinations are endless!
  • 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.

Front shot of homemade pumpkin muffins on a cake stand in front of a dark background

More Pumpkin Recipes You’ll Love

Serving tray full of easy pumpkin muffins

2 Ingredient Pumpkin Muffins

4.94 from 29 votes
Prep: 5 minutes
Cook: 18 minutes
Cooling Time 15 minutes
Total: 38 minutes
Servings 12 - 13 standard muffins
Calories 133 kcal
These pumpkin muffins only require 2 ingredients and about 5 minutes of prep!


  • 1 (15 ounce) can pumpkin puree (just plain pumpkin -- NOT the canned pumpkin pie filling)
  • 1 (15.25 ounce) box spice cake mix


  • Preheat oven to 375 degrees 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!
  • Use a scoop to fill prepared muffin tins 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.



This recipe yields approximately 12-13 standard-size muffins OR approximately 30 mini muffins.
  • This is really just a method, which can be tailored any number of ways to suit your family’s tastes.  My kids love the pumpkin spice flavor that you get with a spice cake mix, but you can also use a yellow cake mix or a chocolate cake mix instead.
  • Want to make pumpkin mini muffins? Use the same instructions, but bake the batter in a mini muffin tin for about 8-10 minutes.
  • Want to make cupcakes?  Just dollop these pumpkin spice muffins with a bit of cream cheese frosting, or cover chocolate muffins with chocolate frosting.  The combinations are endless!
  • 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.
  • Freeze the extras! These two ingredient pumpkin muffins keep really well in the freezer, so stash some away for easy breakfasts or snacks throughout the fall. You can thaw them in the microwave or leave them to sit on the counter for an hour or so.
Keyword: easy pumpkin muffin recipe, healthy pumpkin muffins, pumpkin muffins with cake mix
Course: Breakfast, Side Dish, Snacks
Cuisine: American
Author: Blair Lonergan

This post was originally published in February, 2013. It was updated in September, 2018.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. This recipe sounds delicious but I just want to make sure I’m reading it correctly. I’m a bit stumped on step three. Do I follow the cake mix instructions and make the cake batter and then mix the cake batter with the pumpkin or do I just mix the contents of the cake box in powder form with the pumpkin to form a batter? Thank you for taking the time to reply 🙂

    1. Hi, Crystal! Thanks so much for your note! I know it sounds odd, but trust me — these turn out great! You do NOT follow any of the instructions on the box of cake mix. Instead, just mix the contents of the cake box in powder form with the pumpkin to form a batter. After a bit of folding the ingredients together with a spatula, I promise that you will end up with a batter. 🙂

        1. You’re welcome, Crystal! I actually just made another batch of these this morning to send to preschool for snack time with the other kids. They’re always popular. 🙂 I will say, though — make sure that you whisk your dry cake mix powder before adding the pumpkin…that will just help to break up any big clumps of mix so that the batter is smooth throughout. Enjoy!

          1. Finally got around to making these. Absolutely delicious and both husband and kid approved. Will be making these for my daughter’s preschool class. Thanks so much!!!

          2. That’s awesome!! So glad that you liked them! I take them to my son’s preschool class as well and they are always a huge hit!

      1. 5 stars
        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

    2. 5 stars
      Just made these 2 ingredient muffins. They are so delicious I will definitely keep the makings for them on hand through the fall/winter season’s! They don’t rise very much but are super moist.

        1. I just made them too! They’re wonderful!
          I must confess, I was concerned about them perhaps not rising enough, ( as another person had observed, so, I DID add one egg. They rose, were light AND Moist!
          I also made a homemade light, cream cheese frosting. They are PERFECT!

        2. I love this recipe, but make a couple of adjustments. I add 1/2 tsp nutmeg and half a bag of mini chocolate chips. Easy and delicious! Let me know if you like these additions.

          1. Yum! Thank you for the feedback, Rachel. We’ll have to try your version as well!

    3. Crystal, only use the box of cake mix and the can of pumpkin, no other ingredients. These are delicious and super easy. I make them every year during the fall season. I am getting ready to make them and decided to see if any of this particular recipes had a suggestion of adding chopped pecans.. I feel reasonably sure it would be ok. My skepticism is to keep the pecans from sinking to the bottom of the muffins, I would normally shake the pecan pieces in a very small amount of flour and sift out the flour for a slight coating to prevent them from going to the bottom of the muffins. My only fear is the tiny amount to flour making the muffins a little dry.

      1. Hi, Jackie! I think the pecans would be delicious. If you chop the pecans pretty small, I bet they won’t sink to the bottom. Also, if you decide to use the traditional flour method, I bet the muffins would be okay. Let me know how they turn out! 🙂

      2. 5 stars
        Good morning from Clovis, New Mexico. I saw your recipe on Google and I’m going to try it with a Gluten Free cake mix and pumpkin. Yummy. Thank you for a fast and easy recipe.

    1. Hi, Rebecca! For the standard size muffins, I would bake at 400 degrees F for 20 minutes. I’ve never made the jumbo muffins, but I imagine that you will just need to add a few minutes to the regular baking time. So start with 400 degrees for 23 or 24 minutes, check them, and leave them in longer if necessary. Enjoy!

      1. I thought the temperature for a standard muffin was 375 degrees for 18-20 minutes. Has the recipe changed?

        1. Hey, Kerry! Sorry for that confusion — she was asking about the old version of the recipe, which was mini muffins. The instructions above are for the standard size muffins (18-20 minutes at 375). The post was just updated since her old comment! 🙂

    2. I made six jumbo muffins. I baked them at 350 for 35 minutes. I kept using a toothpick to see when they were done.

      1. Hi, Carol! I’m not sure — I haven’t tried it. I would think it should work, but the banana might not have quite as much water content as the pumpkin. You may find that you need to add some milk or other liquid to the mix once you mix it together. Just be careful not to make it too wet, or you’ll end up with mushy, gummy banana muffins. 🙂 If using yellow cake mix, you might want to add some extra seasoning like cinnamon or nutmeg, too. Let me know if you give it a try!

    1. Hi, Vikki! I honestly don’t know, since I haven’t tested the recipe in a bundt pan. In general, I would go with a standard cake mix instruction. So, I would try baking the bundt cake at 350 degrees for about 45 minutes – 1 hour, or until a toothpick inserted in the center comes out clean. Enjoy!

        1. Hi, Lillian! Yes, I think it would probably work. They would be like little muffin tops! 🙂 Let me know if you give it a shot!

  2. This isn’t 2 ingredients. Boxed Cake Mix has your basic dry ingredients in the box like flour, baking powder/soda, salt, sugar, etc…

    1. 5 stars
      I think it just implies you NEED 2 INGREDIENTS, (1)A CAKE MIX AND (2)A CAN OF PUMPKIN. Clearly that’s what she means. If I say just add butter, I’m not saying all the ingredients in butter.

  3. 5 stars
    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.

    1. Hi, Megan! I honestly don’t know. I’ve never tried it with cherry pie filling. It might work with a yellow cake mix, though! Just make sure that you’re using about 15 ounces — often the pie fillings come in larger size cans, so you wouldn’t need all of it. Let me know if you give it a shot!

  4. You could also have a bowl of cinnamon and sugar ready so that when they come out of the oven you can roll them in the mixture. I bet that would be fantastic! & now I’m going to have to try it lol

      1. I make these often and add brown sugar to the top before baking. No butter, I just kind of pat the brown sugar in to the muffin tops and then bake. They are a big hit wherever I take them. ????
        I just love how simple they are!

    1. Hi, Tami! That’s what I’ve used here — a cupcake tin is the same as a muffin tin, so the cooking time and temp will be the same. Enjoy!

  5. Do they need to be stored in the refrigerator? If so how long will they last in the refrigerator?

    Can they be stored at room temperature? If so, how long will they last?

    1. Hi, Rhonda! No, they do not need to be refrigerated. The muffins will stay fresh in an airtight container at room temperature for about 2-4 days. To keep them longer, store them in an airtight container in the freezer for up to 3 months.

  6. 5 stars
    These are easy and delicious!! If I were to make a loaf how long would you suggest baking and at what temp? Thanks.!

    1. Hi, Lisa! I typically bake my pumpkin bread at 350 degrees F for 45-55 minutes (but add extra time if you’re using a light or ceramic pan). It’s done when a toothpick inserted in the center comes out clean.

      You will likely have more batter than you need for 1 loaf of pumpkin bread, so you might have two loaves, or 1 loaf and some muffins. I’ve never tried using this particular recipe for pumpkin bread, so I don’t know exactly how much you’ll get out of one box. Enjoy! 🙂

    2. I just made these and found that they take longer to bake than the recipe calls for. – I baked a bath at 350 degrees for 13 minutes and another at 375 for 10 minutes but the middle of the muffins seem to be a bit too soft – or is it that they are just moist?

      1. They’re definitely moist, but you want them cooked through all of the way in the center. Depending on the type of muffin tins, the temp of your oven, whether or not you use silicone liners, etc. the baking time may vary. Just use a toothpick inserted in the center of the muffin to know when they’re done. The toothpick should come out clean. 🙂

  7. 5 stars
    I’ve made these many times in the past and I LOVE them. I’m wondering if I could add some of my protein powder to these as well? Any insights on how to go about doing that?

    1. Hi, Ellie! I’m so glad that you like the muffins! I’ve never experimented with adding protein powder, so I have no idea how it would impact the taste and texture of the muffins. I would just start adding it really slowly. For instance, add 2 tablespoons or 1/4 cup and see how it works. If you’re pleased with the result and you want to add more the next time, you can gradually step it up. They will be a bit drier the more that you add, so I wouldn’t go crazy with it. 🙂

  8. 5 stars
    I added around a 1/4 cup of Greek yogurt. It adds protein and a little moistness. I may add more next time I’ll let you know how it turns out.

    1. Hi, Stacy! No, I’ve never added eggs and these muffins stay really moist (thanks to the pumpkin). 🙂 Of course, if you want to add an egg, it won’t hurt. In addition to their nutritional value, eggs can provide structure, leavening, richness, color, and flavor to baked products — they just won’t make the muffins more moist.

  9. I love these I do bake mine on 350 for 18 mins and I always add dark chocolate chips I always add 2 eggs even tho I don’t need to. They are super moist and have become a hit for girls coffee get together. Thanks for a great idea

    1. Hi, Kelly! I haven’t tried it with the sweet potatoes, but I would think that should work fine — as long as the sweet potato puree has a similar consistency to the canned pumpkin. I wouldn’t use a really thin and runny sweet potato puree like baby food — you want something a bit thicker. Enjoy!

    1. I think that the pie mix would technically “work,” but the pie mix is very sweet and includes spices in it. Since the cake mix is already really sweet and has spices in it, you’d basically be making the muffins twice as sweet and spicy. Hope that makes sense!

    2. 5 stars
      I used 15oz of pumpkin pie mix since I only had a yellow cake mix. I added an egg and increased baking time by 5 minutes due to extra moisture. They turned out great!

  10. First of all, thank you for all of your wonderful recipes. Always look forward to your email each Sunday. I had a problem with my muffins and hope you can help to solve. Went by directions and added a few chopped walnuts. The problem is that they came out very gummy. The toothpick came out clean when tested. I baked again for fifteen more minutes and still a little gummy. What did I do wrong? I have an oven thermometer and it checked out at 375*. Thank you.

    1. Hi, Jane! Thanks for your kind note! The muffins may have a slightly more gummy texture than a traditional muffin because you’re not adding a fat like butter or oil. It’s similar to when you use applesauce to replace the fat in a baking recipe — it ends up with a slightly different texture. That said, they shouldn’t be too gummy or odd in taste/texture. I’m wondering if maybe they were over-mixed? Sometimes mixing batter too much can result in a dense muffin. Also, did you use Libby’s brand pumpkin puree? That’s the only brand that I ever use, but I’ve heard that alternative brands (like store brands or generics) may have more water in them, which can alter the texture of your baked goods. A muffin batter that’s too wet will definitely taste more gummy when it’s baked. Other than that, I can’t think of what the problem might be. Again, thanks for your support of the blog and for reading along with us!

      1. Thank you for your quick reply. I probably over mixed. Yes, I do use Libby’s.. They look beautiful. I ended up putting them back in the oven and baked 20 more minutes. They are better but still a little gummy. Next time, I’ll try to hold back the urge to over-mix. A problem I have. Thank you again.

  11. 4 stars
    Well this has to be the easiest recipe ever. & yes they are delicious. HOWEVER……what did I do wrong that they didn’t rise? Yes I used Duncan Hines Spice Cake Mix. Yes I used Libbys Pumpkin. Yes I used a blender. Yes I sprayed my muffins tins. Yes at 375 degrees. Yes for 18 minutes. Kinda frustrating. Thanks for your reply.

    1. Hi, Jules! It sounds like you did everything “right,” so it’s really impossible for me to know what went wrong. The leavener in the cake mix should make the muffins rise, so there’s no clear explanation why they wouldn’t in your case. I’ve never tried using a blender — perhaps they were over-mixed and therefore too dense? That’s my only guess. Otherwise, maybe the cake mix wasn’t fresh and therefore the leavener wasn’t activated? Sorry I can’t offer a clear answer, but I’m glad that you thought they were delicious. 🙂

  12. 5 stars
    These are perfect! Thank you for sharing ❤️ glad I tested them so early in the season so I make keep making them all Fall long!

    1. Hi, Janet! The raisins will definitely work well. I’m not sure about the oatmeal — maybe just sprinkle some on top of the muffins before baking? I worry that adding extra dry ingredients may dry out the batter, but I haven’t tested it to know for sure. 🙂

      1. 5 stars
        I added some liquefied Coconut oil to each paper cup and put the leftover partial Tbsp into the batter and stirred with the rubber spatula and baked the 12 muffins aT 375° for 18 minutes and the muffins came out beautifully so there is a bit of flexibility there and the mix I used was a Duncan Hines perfectly moist “Signature” spice cake and If I make this again I’ll experiment by adding some Chocolate chips or dried Cranberries

        1. Sounds great, Vinnie! Thanks for sharing your adjustments, too! I know you’ll love them with the extra add-ins as well. 🙂

        2. I have been making these for years and I add a bag of cinnamon chips to spice cake mix, really good. I also made devils food cake mix with a bag of choclate chips. Both are great!

          1. I wanted to use some pumpkin purée I prepared just this morning. How many cups would be best for a 13.9 oz Betty Crocker Cinnamon Streusel muffin/quick bread mix?

          2. Hi, Zain! I would use about 1 3/4 cups of the homemade puree. Hope you enjoy the muffins!

    1. Hi, Catharine! I’m not sure — I’m not familiar with that brand, and I’ve never tried a gluten free cake mix. If it’s otherwise comparable to a regular cake mix as far as the ingredients and baking instructions go, I would think it should work. 🙂

  13. 5 stars
    Thought I bought a spice cake mix but bought a carrot cake mix instead. The muffins were delicious even though I used the wrong mix. On top of that, my house smelled like a bakery !! Thank you for this versatile recipe.

  14. These are so easy and delicious! They are very moist which I like but my husband thought they were a little too moist almost doughy. But you can tell by looking at them they are fully cooked. Wondering if adding a little flour might help this or maybe just a little less pumpkin? I used a small 15 oz can of pumpkin puree.

    1. Hi, Denise! Yes, you could try either of those options. The moist almost doughy texture is a result of no added fat (like oil or butter) and a lot of moisture from the pumpkin. So again, you could try adding flour or reducing the pumpkin to see how that changes the texture. You might also try adding an egg or two to the mix. I know some folks have done that…

      Glad that you enjoyed them — especially given how quick and easy they are! 🙂

  15. 5 stars
    I have tried just pumpkin and cake mix. I prefer to add two eggs to the batter. They rise higher and are less dense.

  16. I thought better too dry so I added 1 medium egg & baked 20 minutes. Loved them! Can’t wait to try other suggestions on previous posts.

    1. I don’t know, Kim. I haven’t had that issue. Is your house really humid? I notice that baked goods sometimes get sticky in the summer when my house is particularly humid. Other than that, I can’t think of a reason that they would be sticky. You might try sprinkling the tops with coarse sugar, just to give them some good texture and maybe avoid some of the stickiness.

  17. 5 stars
    I saw another 2-ingredient pumpkin spice muffin recipe that added 1 c water to the pumpkin before mixing in the cake mix. They are delicious! Not dense at all. I love them! Thanks for posting!

    1. Hi, Sara! I have no idea — I’m not familiar with Keto mixes. If they have similar baking instructions to a regular mix, then I think they’d probably work.

  18. 5 stars
    Have made dozens of these since finding the recipe. My son with major stomach issues tolerates them and loves them. I make some with chocolate chips, some with pecans and some with coconut. I do not fill my cupcake paper cups full. It will make 2 dozen muffins. I also like the carrot cake mix a little better than the spice. So simple. Thanks!

  19. 5 stars
    I made these pumpkin muffins twice and only added chopped walnuts. Both batches turned out perfectly, and everyone loved them. I sent the recipe to my cousin in northern Pennsylvania. She mixed the batter and decided to try a test muffin. It was like leather, so she added some water, and another test muffin also turned out tough. Finally she added oil, eggs and water as in the recipe on the cake mix box. She said they turned out fluffy and delicious! Defeats the 2-ingredient idea.

    Was her problem because of her higher elevation (in the mountains)? I’m in Florida and had no problem.

    Thank you.

    1. Hi, Grace! I don’t know — I would guess that your cousin’s higher elevation may have had something to do with it. I’m no expert at elevation baking though, so I’m not sure. I’m glad that you enjoyed them, though!

      1. 5 stars
        I think elevation must make a big difference. I live just west of Denver and the muffins came out the same size they went in. No raising at all and very, very heavy. I think I’ll try again with at least part of the add-ins listed on the spice cake box to see if eggs or oil are needed to make them rise.

    2. How can I make it a little more moisture. They seem to be a little dry and the recipe I used said 350 for 20 minutes. So this one would even be cooking it more. O really love them but want to make them less crumbly?

      1. Hi, Cindy! Adding oil to baked goods makes them more moist, so you can definitely test that out if you like.

  20. 5 stars
    This was amazing! I used 2 mini boxes of jiffy vanilla cake mix, some nutmeg and ginger and it turned out fantastic.

      1. Do you think this would work with pumpkin pie filling? Not the whole can, of course, bit I don’t have pumpkin and don’t have time to go to the store.

        1. Hi, Amanda! I’ve not tested it with the pie filling; however, the pie filling will have a lot of extra sugar (along with extra seasoning/spices). My biggest concern would be the sweetness — I think the muffins would just be way too sweet with the pie filling rather than the plain pumpkin. That said, maybe you don’t mind, or maybe it won’t be as strong as I think. Let us know if you test it!

  21. 5 stars
    Delicious and super easy!
    I made this with chocolate chips in the mini muffin pan (pan spray to keep from sticking).
    8-10 minutes was perfect!
    For a little extra sweetness, I added a sprinkle of powdered sugar over them.
    It was slightly pumpkin-y, but that’s how people tend to like it. Next time I might add some spices as I didn’t use a spice cake. (I used French vanilla DH cake)

    1. Powdered sugar on top sounds like a wonderful addition. We’re so glad you enjoyed it, Danielle!

  22. 5 stars
    I’ve been making this for 13yrs since my teen was 3yrs old and a coworker told me about this when brought them into work.
    Every year I make sure I get 4-6 boxes/cans of each because my family will go through them in a day or two and now that I have another toddler, I use them to get extra veg in their diet.
    This year I added whipped cream cheese frosting to the ones not for the toddler and yep, didnt last 6 hours. They were fantantasic!