Pumpkin Muffin Recipe-Only Two Ingredients
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This pumpkin muffin recipe is one of my readers, Leanne’s, recipes. You know how we hear about pumpkin recipes every year around Thanksgiving? I kept hearing about a pumpkin muffin recipe that uses only two ingredients.
I said, “WHAT?” Then, Leanne posted about having trouble finding pumpkin puree in cans one year. Yes, we can make pumpkin puree, but it’s certainly convenient to have several cans in the pantry, along with a few cake mixes. Now, we can readily get 100% pure pumpkin at least here in Utah.
These muffins are incredibly soft and moist, making them perfect for breakfast, dessert, or snacks. What I love about them is that they only have two ingredients, and voilà, you have a super easy recipe!
I initially realized that 100% pumpkin was in short supply, but it soon became available in every grocery store. Yes, I snagged about 12 cans! It felt like Christmas had arrived at the grocery store!
Pumpkin Muffin Recipe-Only Two Ingredients
Items You May Need in The Kitchen:
Pumpkin Muffin Recipe-Only Two Ingredients
Step One: Grab Cake Mix
I was lucky enough to grab a spice cake mix and several cans of pumpkin puree. If Leanne says these are yummy, I know they would be!
Step Two: Combine the Mix with the Puree
Combine the dry mix and the 15-ounce can of pumpkin (100% pumpkin). Remember, it’s not the pumpkin pie mix. I used my electric hand mixer, but if you want to build some strength in your muscles, you could stir the mixture by hand.
Step Three: Mix Ingredients
I no longer have the strength to stir it by hand, so I used my hand mixer, shown below, to thoroughly mix the two ingredients.
Step Four: Preheat Oven – Grease Muffin Tin
Preheat the oven to 350°F = (176°C), and grease the muffin tin. I use a cookie or ice cream scoop to fill the muffin tin with the batter.
Finished Product
Oh boy, does your kitchen smell like pumpkin? It’s so awesome! Can you believe how easy these are to make?
Pumpkin Muffin Recipe-Only Two Ingredients
- 1 15- ounce can 100% pumpkin (not pumpkin pie mix)
- 15.25 ounce Duncan Hines Spice cake mix dry ingredients (any flavor cake mix will work). Just to let you know, Betty Crocker is a smaller box, 13.25 ounces. (yes, it still works)
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Preheat the oven to 350°F = 176°C. Heavily grease a 12-cup muffin pan with vegetable spray.
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Combine the cake mix with the can of pumpkin. I used a hand mixer, scraping the sides often.
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Scoop the mixture evenly into the 12 muffin cups.
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Bake for 30-40 minutes depending on the thickness of your muffin tin pan
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To test for doneness, use a toothpick to check if the muffins are done by inserting it and coming out clean. These are so moist!
Pumpkin Chocolate Cake Muffins
Here’s the other option, yes, the cake mix is 15.25 ounces, and it still works great.
How do I store these pumpkin muffins after baking them?
I stored them in a Tupperware container to retain the moisture. Any airtight container will work.
Can I freeze these after baking them?
Yes, you can freeze them in freezer bags in the serving size you like. I froze two to a bag. They will be suitable for about 2 months in the freezer.
Can I use a different cake mix?
Any cake mix will work; add a touch of cinnamon, pumpkin spice mix, or nutmeg for extra flavor. It’s only 12 muffins, but I wouldn’t over-spice them. You could use a chocolate cake mix with the pumpkin puree, YUM!
What can I add to the batter to make the recipe more interesting?
You can add chocolate chips, finely chopped nuts, dates, or coconut. Remember, the batch is small, so you will not need to add very much.
Why People Love Pumpkin Muffins
There’s something irresistible about pumpkin muffins; they capture the cozy essence of fall in every bite. The warm blend of pumpkin, cinnamon, and nutmeg fills the kitchen with a comforting aroma that feels like home. Soft, moist, and perfectly spiced, these muffins are a seasonal favorite that’s both nostalgic and satisfying. Whether enjoyed with your morning coffee, as a quick snack, or as part of a festive brunch, pumpkin muffins bring a little taste of autumn joy to every moment.
1. Warm, Cozy Flavor
Pumpkin muffins are loaded with spices like cinnamon, nutmeg, and cloves, which instantly bring feelings of warmth and fall comfort. The flavor is both rich and mildly sweet; perfect for chilly mornings.
2. Moist and Tender Texture
Pumpkin puree keeps muffins soft, moist, and rich without being heavy. It’s one of those baked goods that stays fresh longer than most muffins.
3. Seasonal Nostalgia
Pumpkin season signals fall festivities, holidays, and family gatherings. The smell of pumpkin muffins baking reminds people of home, Thanksgiving, and cozy traditions.
4. Versatility
They can be enjoyed plain, with chocolate chips, cream cheese filling, or nuts. Pumpkin muffins work for breakfast, snacks, or even dessert.
5. Healthier Option
Pumpkin is naturally packed with vitamin A, fiber, and antioxidants, so people love that these muffins feel like an indulgence that’s still somewhat nutritious.
6. That Signature Aroma
Few things rival the smell of pumpkin spice baking in the oven. It’s one of those scents that feels instantly comforting and inviting.
The Cozy Charm of Pumpkin Muffins
As soon as the weather cools and the leaves start to fall, pumpkin muffins become the treat everyone craves. Their warm spices, sweet pumpkin flavor, and comforting aroma make them a must-bake for the season. Whether you’re baking for family, friends, or just treating yourself, pumpkin muffins bring the cozy taste of autumn right to your kitchen.
Final Word
I am so glad that Leanne shared her recipe with us. After hearing about the recipe, I Googled it. Oh my gosh, this recipe is all over the internet! Why hadn’t I heard about this easy recipe before? Well, I’m glad we all have it to enjoy, particularly during this special holiday time of year. Let’s keep prepping and baking; it’s worth the effort. May God bless this world. Linda
Making these this morning! I couldn’t find any spice cake mix, but I’d already decided that just adding the extra spices should work. We also have no pumpkin pie spice blend available. ….so with cinnamon, nutmeg, allspice, cloves & ginger I should be able to make my own.
Happy Thanksgiving!
HI BDN, if we can cook from scratch we can always change things in the recipe! Happy Thanksgiving!!!! Linda
This looks like a wonderful, easy, muffin recipe!
I just wanted to tell you… I have been baking your Whole Wheat Bread for Two. This is the first time in nearly 50 years of cooking, that I made a delicious loaf of whole wheat bread! The white whole wheat flour, dough conditioner, & simplicity of the recipe, all make it an outstanding loaf, that I now bake weekly! Many Thanks! Happy Thanksgiving to you & yours!!
Hi Judy, oh how I love hearing this! I wish everyone would learn to make bread. If you have the right ingredients anyone can make it. You made my day!! Happy Thanksgiving to you as well! Hugs from Utah! Linda
Hugs right back at you ~ from the Blue Ridge Mountains of Virginia. I’m baking your excellent sourdough bread recipe today! My second loaf ~ from a black liquid, revived sourdough starter. I poured off the black liquid, added fresh white wheat flour & water. I now have a bubbly, happy starter! I love baking bread!! It’s all down to you & your successful, No-fail recipes!! Thank You! P.S. Being from Montana, I’m using Prairie Gold white wheat flour from Wheat Montana. We used to stop in frequently when we lived there! Happy Trails!
Hi Judy, oh that wheat would be awesome! I just revived my sourdough starter, yep I drained off the dark liquid, and scooped some out, and fed it, Good as new, it’s alive and well. Making bread is one of my favorite hobbies or skills! I love the feel of dough in my hands! I love hearing you make bread!! Linda
Easy to make and yummy. That’s my kind of muffin!!!
Hi Tiffany, easy should be my middle name! Happy Thanksgiving!!! Linda
This is awesome!! Thank you for posting it, Linda. I might even put some chocolate chips in it….
Happy Thanksgiving to all…..
Hi Janet, we all wanted a printable of it! My next batch will have chocolate chips! Happy Thanksgiving! Linda
These were awesome muffins! I thought it was crazy to just use a dry cake mix & a can of pumpkin with a dash of spices. These were very flavorful & moist. Thank you Leanne for sharing this & Linda for putting this on your site. Will be making these for holiday gifts!
Got so inspired by the success of these…. I made a couple loaves of banana bread to share with family while I was waiting for the muffins to finish baking.
Happy Thanksgiving to all!
Hi BDN, oh I love hearing this. Now, I wonder if I could smash bananas and use a white cake mix or a yellow cake mix. I’m going to try it. LOL! I always have a few brown bananas. Linda
Linda ~
Oh how I wish I could claim this recipe as my own concoction!! Years ago, I was following the Weight Watcher’s Plan and found that recipe, shared at a meeting. It certainly has been a staple in my home since then – Weight Watchers, not so much! Oh and personally, I don’t believe you can add too much spice!! I even like to sprinkle a little pumpkin pie spice on the tops before baking.
I have also seen, recently, where some people are using basically the same recipe but making up the cake batter and just adding the can of pumpkin puree to it – makes more like a cupcake than a muffin. I don’t think I will change it though – I like the 2 ingredient method just fine.
Hope everyone had a wonderful Thanksgiving.
Hi Leanne, it will always be your recipe to me! LOL! I absolutely love it! I’m going to try bananas with a white cake mix. It’s so easy! Linda
Yup, this recipe is excellent with chocolate chips in it! I scoop them out with a small cookie dough (thank you Pioneer Woman) scooper-thingy and put them straight onto a greased cookie sheet. They make the best cookies, so nice and soft and yummy. Now that I’m on the Christmas flavors, I can finally find all the canned pumpkin I couldn’t find earlier this Fall! Still scarce on the spice cake mix but I’m game to try other flavors, too. Hmmm, any suggestions for something that doesn’t require canned pumpkin?
Hi Robbie, oh my gosh, this recipe makes cookies! Wow, I love it! I always use a cookie scoop! Yay! Linda
I don’t personally eat artificial sweeteners, but made these for a family member who can’t have sugar. I used a sugar free chocolate cake mix & the canned pumpkin. These were so easy to make & came out perfectly! My family member was thrilled & already asked I make them again, thank you!!! 🙂
Hi Amy, oh my gosh, I love hearing this! It’s so nice to have a “treat” that we can make so quickly and the family likes them! Linda
Yes, thanks so much for sharing the recipe! I meant to note – although I used a (sugar free)chocolate cake mix, they didn’t taste like pumpkin at all, just chocolate! Looking forward to trying some other flavors!
I’m also wondering if I could make this as a cake in Dutch oven on my wood stove.
Perfect!
I have an acquaintance who refuses to use boxed cake mixes – too many chemicals/additives! So I suggested she make the “cake mix” from scratch. She tried it and now has made pre-mixed dry cake mixes on the shelf just for making these muffins.
I agree with Leanne’s friend about the chemical additives. Sometimes we all can cheat a little. After all, CAKE is not health food. Or really even FOOD.
So nice to know I have all the ingredients for future use to make my own cake “mix”….as I add the spice cake mix to my grocery list! Only a little hypocrisy there!
Our neighborhood has few kids, so I can make home made fudge (also NOT a healthy food) and now, these muffins to give out for the trick or treaters. We all know each other. They will get a cup cake and a couple of pieces of fudge. Both are better than the store bought “candy” they get elsewhere.
Plain muffins? I don’t think so! If you are going to heck over something, why not do it right?!!
I’m putting some great frosting on mine…the same frosting that’s on carrot cake would be nice, I think.
So, once again, Linda, you have made a difference in our lives.
Blessings.
Hi Leanne, thank you for the 5 stars, my sweet friend and for the recipe!! I just buy the cake mixes, it sure is easier. But I like your friends idea of making her own cakes mixes. Linda
Hi CAddison, thank you for the 5 stars, my sweet friend. Now I want to frost my cake mix muffins with cream cheese frosting, great idea! Fudge sounds so good right now! Linda