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Home » Recipe » 2 Ingredient Pumpkin Muffins

2 Ingredient Pumpkin Muffins

By Olivia, 25 Comments

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These Pumpkin Muffins are the perfect way to kick off fall.  Less than 25mins start to finish, and only 2 ingredients!

Close up of a pumpkin muffin with the parchment liner peeled back.

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!

Overhead shot of pumpkin muffins. Some in the cupcake pan.

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.

Muffins on a wooden table.

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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!

Muffins on a wooden table.

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.

Close up of a pumpkin muffin.

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.

Overhead shot of the muffins.

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.

Close up of a mufifn.

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).

Muffin cut in half

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!

Close up of a pumpkin muffin with the parchment liner peeled back.
Print Rate
5 from 3 votes

2 Ingredient Pumpkin Muffins

These Pumpkin Muffins are the perfect way to kick off fall. Less than 25mins start to finish, and only 2 ingredients!
Course Dessert
Cuisine Muffin
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12
Calories 199kcal
Author Olivia

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
US Customary - Metric

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.

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Notes

* You can add up to 1 cup of water if you prefer less dense muffins.
Calories: 199kcalCarbohydrates: 34gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 285mgPotassium: 215mgFiber: 1gSugar: 21gVitamin A: 5145IUVitamin C: 1.5mgCalcium: 50mgIron: 2.5mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

photo collage

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September 13, 2015

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    Recipe Rating




  1. Hannah Flack says

    September 24, 2020 at 9:08 PM

    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!

    Reply
    • Olivia says

      September 28, 2020 at 9:16 AM

      Thanks Hannah!

      Reply
  2. Martha J Darbonne says

    August 18, 2019 at 8:07 AM

    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.)

    Reply
    • Olivia says

      August 19, 2019 at 9:59 AM

      Hi Martha! Thanks so much for your feedback! I’d love to see your photos — you can email me at [email protected]

      Reply
  3. Debbie says

    August 9, 2017 at 10:18 PM

    5 stars
    I made these tonight and they were yummy and super easy.

    Reply
    • Olivia says

      August 14, 2017 at 8:58 AM

      Hi Debbie! So happy to hear it, thank you!

      Reply
  4. Elizabeth South says

    October 12, 2015 at 12:41 PM

    5 stars
    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

    Reply
    • Olivia says

      October 12, 2015 at 12:49 PM

      Yay! I’m so glad you liked them. Caramel cake with pumpkin sounds delicious! Oh and I fixed your typo ;).

      Reply
      • Elizabeth South says

        October 12, 2015 at 12:54 PM

        thank you, I let my 6 year old granddaughter mix it all together, and now he’s a gourmet cook

        Reply
        • Olivia says

          October 12, 2015 at 1:00 PM

          Awww, awesome! Always nice to get the kids involved :).

          Reply
  5. Traveling Cats says

    September 17, 2015 at 8:55 AM

    Hi, Olivia. Thanks so much for your lovely compliment on my blog. Comments like these make my day 🙂

    Reply
    • Olivia says

      September 17, 2015 at 2:36 PM

      I had to! I love cats and travelling, so it’s perfect :).

      Reply
  6. jeannette says

    September 17, 2015 at 7:11 AM

    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

    Reply
    • Olivia says

      September 17, 2015 at 11:23 AM

      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/

      Reply
    • Leanne Long says

      July 10, 2019 at 10:25 AM

      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.

      Reply
  7. Amanda | The Cinnamon Scrolls says

    September 16, 2015 at 3:34 PM

    Yay! Pumpkin! I’m loving those paper liners, btw. Adorable!

    Reply
    • Olivia says

      September 17, 2015 at 11:24 AM

      Thank you!! <3 🙂

      Reply
  8. Mel @ The Refreshanista says

    September 16, 2015 at 9:40 AM

    2 ingredient???? No way! Talk about quick and easy 🙂 and they look super delicious!

    Reply
    • Olivia says

      September 16, 2015 at 3:20 PM

      Thanks Mel! 😀

      Reply
  9. Sara @ Life's Little Sweets says

    September 14, 2015 at 11:45 AM

    These truly look amazing!

    Reply
    • Olivia says

      September 14, 2015 at 10:25 PM

      Thanks so much Sara! :D.

      Reply
  10. mimi says

    September 14, 2015 at 11:13 AM

    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

    Reply
    • Olivia says

      September 14, 2015 at 11:33 AM

      Lol! Hilarious, but I know what you mean. These are so easy though, you can’t mess it up! 😉

      Reply
  11. Kathleen @ Yummy Crumble says

    September 14, 2015 at 12:43 AM

    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!

    Reply
    • Olivia says

      September 14, 2015 at 9:58 AM

      Thanks Kathleen! 🙂

      Reply
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