These Pumpkin Muffins are the perfect way to kick off fall. Less than 25mins start to finish, and only 2 ingredients!
Maybe I’m jumping the gun on pumpkin season here… It’s barely halfway through September and I’m busting out the pumpkin recipes. Well I love pumpkin and I LOVE Fall, so I couldn’t resist. Plus, these pumpkin muffins right here? TWO ingredients! How amazing is that?? Ok, technically there is a third ingredient – water – but I’m assuming that if you have access to an oven, you also have access to water, so you actually only need to *buy* two things to make these. Read on to get the details of the recipe and find out how I made these adorable muffin liners myself!
I first made these muffins probably about 8 years ago, when Ryan and I were on Weight Watchers. This was before they changed over to their Points Plus plan, which I am not a fan of. Anyhow, on the old plan, if you made 24 of these muffins they were only 1 point each! Craziness. Super easy, delicious, and only 1 point? Sign me up. Needless to say, we made these pretty often. I’m not sure how many points they are on the new plan, but if you’re a member you can calculate it.
All you need to make these guys is a Spice cake mix (I use Duncan Hines), some pumpkin puree (not pumpkin pie filling), and some water. Throw it all into a bowl and mix it together. That’s it! Scoop it into a muffin tin (liners optional), bake for 15-18mins (depending on how many muffins you decide to make), and you’re done!
With this recipe, you can choose how many muffins you want to make, anywhere from 12-24. I made 18, so if you make 12, they will be larger and need a bit more baking time. If you make 24, they’ll be smaller and bake up quicker. So be sure to adjust as needed.
For the muffin liners, I followed the method described on Craftsy. It was surprisingly easy, and I think they turned out perfectly. I cut 5″ wide strips of parchment, then cut each of those into 3 squares. Once the liners were formed, I used a medium cookie scoop to portion the batter. This was a teeny bit messy due to the uneven spikes on the parchment, but any excess batter on the tips of the liners was easily removed post baking.
I LOVE the rustic look of these liners and will be doing this in the future for all of my muffins! I might try it with cupcakes too, but I worry that the parchment liner would interfere with any frosting on the cupcakes.
These pumpkin muffins freeze really well too, so it’s easy to make a large batch, stick them in the freezer, and have them as snacks throughout the week (if they last that long).
There you have it, my first pumpkin recipe of the season. Delicious pumpkin spice flavour and a super easy recipe. Does it get any better??
I’ve already baked a pumpkin loaf and have a pumpkin Bundt planned for October, so expect many more pumpkin recipes to come! Except pumpkin pie. I love pumpkin, but am not a fan of pumpkin pie. It’s a texture thing I think, and WAY too much pumpkin for my taste. That, or maybe I’ve never had a really good one!
2 Ingredient Pumpkin Muffins
Ingredients
Pumpkin Muffins:
- 1 box Spice cake mix I use Duncan Hines
- 14 oz pumpkin puree 398ml
- 3/4 cup water*
Topping (optional):
- 1 Tbsp coarse sugar
- 1/2 tsp cinnamon ground
Instructions
- Preheat oven to 350F. Grease 2 regular size muffin tins with cooking spray or line with parchment/cupcake liners.
- Combine all ingredients together in a medium bowl.
- Scoop into prepared pan (I use a medium cookie scoop to do this).
- Combine topping ingredients and sprinkle on top if desired.
- Bake for 15-18mins.
- Cool in pan for 10mins, remove and place on wire rack to cool completely.
Recipes You May Like
Notes
Martha J Darbonne says
Living in the south central part of the USA, I made these in August 2019 in a push for cooler weather. This recipe yields pudding-like moist muffins; I definitely like using the spice cake flavored boxed mix! Using parchment paper makes muffin removal very easy, but is messy to fill each muffin tin. Thanks for sharing! (I took photos but don’t see an option to share.)
Olivia says
Hi Martha! Thanks so much for your feedback! I’d love to see your photos — you can email me at [email protected]
Debbie says
I made these tonight and they were yummy and super easy.
Olivia says
Hi Debbie! So happy to hear it, thank you!
Elizabeth South says
these are wonderful. All I had was a Duncan Hines caramel cake mix and added the pumpkin to it, oh my! thank you so much
Olivia says
Yay! I’m so glad you liked them. Caramel cake with pumpkin sounds delicious! Oh and I fixed your typo ;).
Elizabeth South says
thank you, I let my 6 year old granddaughter mix it all together, and now he’s a gourmet cook
Olivia says
Awww, awesome! Always nice to get the kids involved :).
Traveling Cats says
Hi, Olivia. Thanks so much for your lovely compliment on my blog. Comments like these make my day 🙂
Olivia says
I had to! I love cats and travelling, so it’s perfect :).
jeannette says
they look great, but do not use “cake mixes”, so found your”only 2 ingredients” frustrating. Do you have a full recipe that you have tried, even better gluten free? Thanks
Olivia says
Hi Jeannette, I’m sorry this recipe wasn’t a fit for you! If you’re looking for GF, perhaps one of these would work?
http://www.cottercrunch.com/pumpkin-white-chocolate-cookie-dough-protein-bites/
http://thebigmansworld.com/2015/09/15/no-bake-pumpkin-spice-latte-bites/
http://thebigmansworld.com/2015/09/10/3-ingredient-pumpkin-cake-pops/
Leanne Long says
Jeannette ~ I have made these using a cake recipe. BUT – only make the cake recipe through the dry ingredients. Do not use any liquids other than the pumpkin puree. Well, you can, of course follow Linda’s recipe but I never add the water. I just use the dry ingredients (i.e. cake mix) and a can of pumpkin puree. It does make a denser muffin but very moist. You can also do this with chocolate cake, spice cake, carrot cake, etc. My preference is spice but it does make a really moist chocolate muffin. I have also used my home canned pumpkin puree but that tends to be moister than the store bought puree. So if you have home canned pumpkin, definitely eliminate the water or add until it is cake batter consistency for cupcakes. When I use a spice cake or carrot cake, I always add way more spices than most people!! Love the spice.
You can also add grated zucchini to these. Just make sure that you squeeze out as much moisture from the grated zucchini before adding to your mix.
Amanda | The Cinnamon Scrolls says
Yay! Pumpkin! I’m loving those paper liners, btw. Adorable!
Olivia says
Thank you!! <3 🙂
Mel @ The Refreshanista says
2 ingredient???? No way! Talk about quick and easy 🙂 and they look super delicious!
Olivia says
Thanks Mel! 😀
Sara @ Life's Little Sweets says
These truly look amazing!
Olivia says
Thanks so much Sara! :D.
mimi says
I have never made cakes or muffins with mixes before. It’s ironic that i am actually worried i won’t understand how to do it from a box lol these sound like a lot of fun
Olivia says
Lol! Hilarious, but I know what you mean. These are so easy though, you can’t mess it up! 😉
Kathleen @ Yummy Crumble says
These look great! I’m so ready for fall time. Summer was killer for me. I love the cupcake liners as well. Thanks for sharing!
Olivia says
Thanks Kathleen! 🙂