Pumpkin Muffin Recipe-Only Two Ingredients
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Pumpkin Muffin Recipe-Only Two Ingredients

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This pumpkin muffin recipe is one of my readers, Leanne’s, recipe. You know how we hear about pumpkin recipes during Thanksgiving time each year? Well, I kept hearing about this pumpkin muffin recipe using only 2 ingredients.

I said, “WHAT?” Then, Leanne posted about having trouble getting pumpkin puree in the can this year. Yes, we can make pumpkin puree, but it sure is convenient to have several cans in the pantry, along with a few cake mixes.

These muffins are so soft and moist you will find yourself making them often for breakfast, dessert, or snacks. What I love about them is the fact they only have 2 ingredients and BAM, you have a super easy recipe!

I realized pumpkin puree was in short supply, but then it started popping up 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

Pumpkin Muffin Recipe-Only Two Ingredients

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Pumpkin Muffin Recipe-Only Two Ingredients

Step One: Grab Cake Mix

I was lucky to be able to grab a spice cake mix and several cans of pumpkin puree. If Leanne says these are yummy, I knew they would be!

2  Ingredients Only

Step Two: Combine Mix with Puree

Combine the dry mix and the 19-ounce can of pumpkin puree. Remember, it’s not the pumpkin pie mix. I used my electric hand mixer, but if you want some strength-building muscles, you could stir the mixture by hand.

Pumpkin Muffin Recipe-Only Two Ingredients

Step Three: Mix Ingredients

I know longer have the strength to stir it by hand so I used my hand mixer shown below to mix the 2-ingredients completely.

Pumpkin Muffin Recipe-Only Two Ingredients

Step Four: Preheat Oven – Grease Muffin Tin

Preheat the oven to 350 degrees, and grease the muffin tin. I use a cookie or ice cream scoop to put the batter in the muffin tin.

Filling The Muffin Tins

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

Pumpkin Muffin Recipe-Only Two Ingredients

5 from 3 votes
Pumpkin Muffin Recipe-Only Two Ingredients
Leanne’s Pumpkin Muffin Recipe-Only Two Ingredients
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Linda Loosli
  • 1 15- ounce can pumpkin puree (not pumpkin pie mix)
  • 1 box spice cake mix dry ingredients (any cake mix will work)
  1. Preheat the oven to 350 degrees. Heavily grease a 12-cup muffin pan with vegetable spray. Combine the cake mix with the can of pumpkin puree. I used a hand mixer, scraping the sides often. Scoop the mixture evenly into the 12 muffin cups. Bake for 35-45 minutes depending on how thick your muffin tin pan is. To test for doneness use a toothpick to see if the muffins are done by coming out clean. These are so moist!

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.

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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 good for 2 months or so in the freezer.

Can I use a different cake mix?

Any cake mix will work, just add a little cinnamon, pumpkin spice mix, or nutmeg. It’s only 12 muffins, but I wouldn’t overly spice them up. You could use a chocolate cake mix with the pumpkin puree, YUM!

What can I add to the batter to change up the recipe?

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.

Pumpkin Muffin Recipe-Only Two Ingredients

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

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  1. 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!

  2. 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!!

    1. 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

      1. 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!

        1. 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

  3. This is awesome!! Thank you for posting it, Linda. I might even put some chocolate chips in it….

    Happy Thanksgiving to all…..

  4. 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!

    1. 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

  5. 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.

  6. 5 stars
    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?

  7. 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!!! 🙂

      1. 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.

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