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Square side shot of a 2 ingredient pumpkin muffin with cake mix on a white plate.
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4.99 from 50 votes

Pumpkin Muffins with Cake Mix

A box of spice cake mix and a can of pumpkin is the entire ingredient list for these easy pumpkin muffins! There are no eggs, no oil, and no butter, so they come together in about 5 minutes and bake up moist and warmly spiced.
Course Breakfast, Side Dish, Snacks
Cuisine American
Keyword 2 ingredient pumpkin muffins, easy pumpkin muffin recipe, healthy pumpkin muffins, pumpkin muffins with cake mix, pumpkin spice muffins
Prep Time 5 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 169kcal
Author Blair Lonergan

Ingredients

  • 1 (15 ounce) can pumpkin puree (plain pumpkin, not pumpkin pie filling)
  • 1 (15.25 ounce) box spice cake mix

Instructions

  • Prep the pan: Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray, or line with paper cups and spritz the liners with nonstick spray.
  • Fold the batter: In a large bowl, use a spatula to fold together the pumpkin and the dry cake mix. Do not add the eggs, oil, or water listed on the box.
    Stirring the pumpkin puree and cake mix in a glass mixing bowl.
  • Beat until smooth: Use an electric mixer to beat the batter for about 1 minute, until it's fluffy and completely combined. The batter will be thick. You can mix by hand instead, it just takes longer.
    Using an electric mixer to combine the pumpkin and cake mix.
  • Fill the cups: Use a scoop to divide the batter evenly among the 12 muffin cups, filling each about three quarters full.
    Two ingredient pumpkin muffin batter in a blue muffin tin.
  • Optional coarse sugar: For crunchy, bakery-style tops, sprinkle a generous amount (about 1 teaspoon) of sparkling sugar on top of each muffin.
    Sprinkling coarse sugar over the top of pumpkin muffin batter.
  • Bake: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
    Horizontal overhead shot of baked pumpkin muffins with cake mix in a blue muffin tin.
  • Cool: Cool in the pan for about 5 minutes, then transfer the muffins to a wire rack to finish cooling.
    Horizontal side shot of a 2 ingredient pumpkin muffin with cake mix on a white plate.

Video

Notes

  • Cake mix options: Spice cake mix needs nothing extra. With yellow or white cake mix, add 2 teaspoons of pumpkin pie spice to the dry mix first.
  • Yield: This recipe makes about 12 standard muffins or about 30 mini muffins. For minis, reduce the baking time to 8 to 10 minutes.
  • For a lighter texture: Beat in 1 egg along with the pumpkin. The muffins will rise a bit more and have a fluffier crumb.
  • Add-ins: Stir 1 to 2 cups of chocolate chips, chopped pecans or walnuts, raisins, or fresh cranberries into the batter. Sparkling sugar sprinkled on top before baking gives them a bakery-style finish.
  • Storage: Store in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 1 week. Freeze cooled muffins for up to 2 months and reheat in the microwave for 10 to 30 seconds.

Nutrition

Serving: 1muffin | Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 238mg | Potassium: 196mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5516IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg