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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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.
Made them before and always had great success with them
We’re so happy to hear this, Jacki!
This was amazing! I used 2 mini boxes of jiffy vanilla cake mix, some nutmeg and ginger and it turned out fantastic.
Thanks, Celia! I’m so glad that you enjoyed it!
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.
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!
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)
Powdered sugar on top sounds like a wonderful addition. We’re so glad you enjoyed it, Danielle!
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!
Thank you so much, Courtney!
Thanks for the awesome ideas. Have a blessed day.
Same to you, Christine!
Very easy, I had frozen fresh pumpkin puree so I used it , added 3/4 C chopped pecans. Made it for a camping trip, everyone enjoyed .
We’re glad it was a hit, Dee!
Not at all good. It tastes very processed and cardboard-like. The thick batter never settled in the tin smooothly so my muffins came out uneven on top. The texture is very thick and pastey. It doesn’t have enough liquid to not taste like flour. Would not recommend this at all! Stick with the homemade version!
This is such a great recipe, so simple/easy… it is always a hit! This time, just for fun… I put the batter into a bag, cut off a corner and piped it into a donut pan… I think we like it this way better than the muffins
Sounds perfect! Thanks, Scott!
Great recipe! I added butterscotch chips to the batter… so good!
Thank you, Jackie!
I made these this weekend and they are really, really good and so easy!! I read a lot of the reviews and I did add the one egg like many suggested. I’m glad I did. Again, so easy and delicious!
Thank you, Rebecca!
Simple, but tasty, recipe. It’s a keeper. Thank you for sharing
Thanks, Gayle!
Turned out so great! Hard to believe just a cake mix and pumpkin really make muffin/cupcakes but this recipe works. Made them with my 4 yr old grandson, he dropped one chocolate chip in each muffin cup ( only modification I did with the recipe ). I used a yellow cake mix, beat with an electric stand mixer to make the batter as fluffy as possible. Batter is definitively thick. Will definitely make again with other grandchildren!❤️
You can never go wrong with chocolate chips! We’re so glad it turned out well for you, Marie. Thank you for trying it out and taking the time to come back and leave a review.
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Your response was rude.
So good! Here is my twist on the recipe! I added one egg and 2 Tbs of oil and cinnamon chips!
Thank you, Candace!
I made it. I couldn’t believe it but it was only two ingredients so what the heck it was worth a try…OH MY GOODNESS!!! It’s that yummy!! This is a magic no stress no mess high praise treat! Truly, buy the spice cake and pumpkin mix small can and have itbb by in the cupboard for those breakfast or dessert emergencies. When you get a suprise phone call and guests will be there within an hour start the coffee and put the bread in the oven. They will think you have worked all morning on it. It’s that good!! Fast muffins please not a problem. Homemaker of the year goes to you! I made a cream cheese frosting but the bread comes out beautiful no need for the frosting but hey it’s simple too. Have fun with this one. Thank you so much for this moist yummy treat. Whats with the eggs??? It doesn’t need them.
Thank you for such a kind review, Jan! We truly appreciate it and are so glad you enjoyed the recipe.
Tasty, and very soft texture. I got 18 muffins and they all went quickly! Thank you
We’re so glad they were a hit! Thank you for trying them out.
Sounds good & easy. Will try in 3 days
We’d love to know how they turn out for you!
I love these muffins! My family likes chocolate cake mix and I add two scoops of chocolate protein powder to give it some extra substance.
That’s a great idea! We’re so glad you enjoy the recipe, Elizabeth.
Quick question? Store didn’t have spice cake mix! Got the yellow and pumpkin pie spice! How much do I add to recipe of the spice?
Most mixes usually contain about 2 teaspoons. Of course, feel free to adjust to taste.
Hello ! This sounds awesome but I have celiac so can I possibly use a gluten free box of cake mix ? Thanks !
Hi Leigh Anne! Yes, we’ve had several readers have success with a gluten-free mix.
I have a question. Have you ever made this as a bread instead of muffins? If so, what is cooking time.
Hi, Maureen! We’ve never tried using this particular recipe for bread but it should work.
We typically bake 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. We hope you enjoy!