Easy 2 ingredient pumpkin muffins recipe for busy mornings

These 2 ingredient pumpkin muffins are a game-changer for hectic mornings. With just pumpkin puree and a box of spice cake mix, you’ll have warm, moist, and flavorful muffins ready in under 30 minutes—no fancy tools or extra ingredients needed.

Key Takeaways

• Only 2 ingredients required: Just pumpkin puree and spice cake mix—no flour, eggs, oil, or sugar to buy separately.
• Ready in 30 minutes or less: Perfect for rushed school days, work mornings, or last-minute snack cravings.
• Naturally dairy-free and egg-free: Great for those with common dietary restrictions (check labels to confirm).
• Customizable and kid-friendly: Add chocolate chips, nuts, or a cinnamon sugar topping without complicating the base recipe.
• No special equipment needed: Mix in a bowl, scoop into a muffin tin, and bake—no stand mixer or fancy pans required.
• Moist, fluffy, and full of fall flavor: The pumpkin keeps them tender while the spice cake mix delivers warm cinnamon, nutmeg, and clove notes.
• Freezer-friendly for meal prep: Bake a batch, freeze, and reheat for quick breakfasts all month long.

Why You’ll Love These 2 Ingredient Pumpkin Muffins

Let’s be honest—mornings can be chaotic. Between packing lunches, finding matching socks, and getting everyone out the door on time, the last thing you want is a complicated recipe. That’s where these 2 ingredient pumpkin muffins come in. They’re not just easy; they’re practically magic. With just two pantry staples, you can create soft, moist, and deliciously spiced muffins that taste like fall in every bite.

What makes this recipe so special isn’t just its simplicity—it’s the fact that it actually delivers on flavor and texture. Many “easy” recipes sacrifice taste for convenience, but these muffins are the real deal. The pumpkin puree adds natural moisture and a subtle earthy sweetness, while the spice cake mix brings all the warm, cozy flavors we associate with autumn baking. No one will guess they’re made with only two ingredients—and that’s the beauty of it.

What You Need: The Magic Duo

You don’t need a long grocery list or a fully stocked pantry to make these muffins. In fact, you only need two things:

Pumpkin Puree

Make sure you’re using 100% pure pumpkin puree—not pumpkin pie filling. The puree is thick, smooth, and packed with fiber and nutrients. It acts as the base of the batter, adding moisture and helping bind the ingredients together. One standard 15-ounce can will make about 12 muffins, so it’s perfectly portioned for a single batch.

Spice Cake Mix

This is the secret weapon. A store-bought spice cake mix already contains flour, sugar, and a blend of warming spices like cinnamon, nutmeg, and allspice. When combined with pumpkin, it creates a rich, spiced batter that bakes up fluffy and flavorful. Look for a mix that’s around 15–16 ounces—most standard boxes work perfectly.

Step-by-Step Instructions

Ready to bake? This process is so simple, even kids can help. Here’s how to make your 2 ingredient pumpkin muffins from start to finish.

Preheat and Prep

Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly from the moment they go in. While the oven heats, line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray. Paper liners make cleanup a breeze and prevent sticking—plus, they look cute!

Mix the Batter

In a large mixing bowl, combine one 15-ounce can of pumpkin puree with one box of spice cake mix. Stir gently with a wooden spoon or spatula until just combined. Don’t overmix—this keeps the muffins tender. The batter will be thick but scoopable, similar to a thick pancake batter. If it seems too dry, don’t panic; the pumpkin will release moisture as it bakes.

Scoop and Bake

Use a cookie scoop or spoon to divide the batter evenly among the 12 muffin cups, filling each about ¾ full. This leaves room for the muffins to rise without overflowing. Pop the tin into the preheated oven and bake for 18–22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This prevents the bottoms from getting soggy. Serve warm with a pat of butter, a drizzle of honey, or just as they are. They’re delicious on their own!

Tips for Perfect Muffins Every Time

Even the simplest recipes benefit from a few pro tips. Here’s how to make sure your 2 ingredient pumpkin muffins turn out perfect—every single time.

Don’t Overmix

Overmixing develops gluten, which can make muffins tough. Stir just until the dry and wet ingredients are combined. A few small lumps are totally fine—they’ll disappear during baking.

Use Room Temperature Ingredients

If your pumpkin puree has been in the fridge, let it sit at room temperature for 15–20 minutes before mixing. This helps the batter come together more smoothly and ensures even baking.

Check for Doneness Early

Ovens vary, so start checking your muffins at the 18-minute mark. Overbaking can dry them out, and we want them moist and tender. If the tops are golden and a toothpick comes out clean, they’re ready.

Let Them Cool Slightly Before Handling

Fresh-from-the-oven muffins are delicate. Give them a few minutes in the tin before moving them to a rack. This helps them set and prevents crumbling.

Customization Ideas: Make Them Your Own

While the base recipe is delicious on its own, one of the best things about these muffins is how easy they are to customize. Want to add a little extra flair? Here are some simple mix-ins and toppings that take these muffins to the next level—without adding much effort.

Add-Ins

Fold in ½ cup of chocolate chips, chopped walnuts, or pecans after mixing the batter. These add texture and richness. For a fruity twist, try dried cranberries or raisins. Just stir them in gently so they’re evenly distributed.

Toppings

Before baking, sprinkle the tops with a mix of cinnamon and sugar for a sweet, crackly crust. Or, drizzle cooled muffins with a simple glaze made from powdered sugar and a splash of milk. A dusting of powdered sugar also looks elegant and adds a touch of sweetness.

Flavor Swaps

Swap the spice cake mix for carrot cake mix or even yellow cake mix with a teaspoon of pumpkin pie spice added. You can also use gluten-free cake mix if needed—just check that it’s certified gluten-free if you have a sensitivity.

Nutritional Benefits and Dietary Notes

These muffins aren’t just tasty—they’re also a smarter choice than many store-bought options. Because they’re made with pumpkin puree, they’re naturally lower in added fats and higher in fiber. Pumpkin is rich in vitamin A, potassium, and antioxidants, making these muffins a more nutritious breakfast or snack option.

They’re also naturally egg-free and dairy-free, as long as your cake mix doesn’t contain dairy (most spice cake mixes are dairy-free, but always double-check the label). This makes them a great option for vegans or those with egg or dairy allergies. If you’re avoiding refined sugars, look for a cake mix labeled “organic” or “low sugar,” though the standard version works perfectly fine in moderation.

While they do contain sugar from the cake mix, the overall sugar content is lower than many traditional muffin recipes that call for added sugar, oil, and butter. Plus, the fiber from the pumpkin helps slow sugar absorption, preventing energy crashes.

Storing and Freezing for Meal Prep

One of the best things about these muffins is how well they store—making them ideal for meal prep. Bake a batch on Sunday, and you’ll have breakfast ready for the whole week.

Room Temperature Storage

Keep cooled muffins in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to absorb excess moisture and keep them fresh.

Refrigeration

For longer storage, refrigerate muffins in an airtight container for up to 1 week. Let them come to room temperature before eating, or warm them in the microwave for 10–15 seconds.

Freezing

These muffins freeze beautifully. Wrap each individually in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, thaw at room temperature or microwave for 20–30 seconds. You can even toast them lightly for a fresh-baked taste.

Why This Recipe Works So Well

You might be wondering: how can just two ingredients create such a delicious result? The magic lies in the chemistry of the ingredients. The pumpkin puree provides moisture and structure, acting as both a liquid and a binder. It replaces the need for eggs, oil, and extra sugar. Meanwhile, the spice cake mix does the heavy lifting with leavening agents (like baking powder), flour, and flavorings. When combined, they create a balanced batter that rises beautifully and bakes into tender, flavorful muffins.

This recipe is also incredibly forgiving. Unlike traditional baking recipes that require precise measurements and techniques, this one is flexible. If your batter is a little thicker or thinner than expected, it will still bake up just fine. That makes it perfect for beginners or anyone who wants great results without stress.

Perfect for Busy Families and On-the-Go Lifestyles

Whether you’re a working parent, a student, or someone who just hates spending hours in the kitchen, these muffins are a lifesaver. They take less than 10 minutes to mix, require no special skills, and deliver consistent results every time. Plus, they’re portable—perfect for packing in lunchboxes, taking on road trips, or grabbing as a quick breakfast before a morning meeting.

Kids love them too. The sweet, spiced flavor appeals to little taste buds, and the soft texture makes them easy to eat. You can even involve your children in the mixing and scooping process—it’s a fun, mess-free activity that teaches basic cooking skills.

Final Thoughts: A Recipe You’ll Come Back To

These 2 ingredient pumpkin muffins are more than just a quick fix—they’re a reliable, delicious, and wholesome option that fits seamlessly into busy lives. They prove that great baking doesn’t have to be complicated. With just pumpkin and spice cake mix, you can create something that feels special, tastes amazing, and saves you time and effort.

So the next time you’re staring at a packed schedule and wondering what to make for breakfast, remember this recipe. It’s fast, foolproof, and full of flavor. Keep a can of pumpkin and a box of spice cake mix in your pantry, and you’ll always be ready to whip up a batch of warm, comforting muffins in minutes. Your mornings—and your taste buds—will thank you.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, you should not use pumpkin pie filling. It contains added sugar and spices, which will make your muffins overly sweet and alter the texture. Stick to 100% pure pumpkin puree for the best results.

Are these muffins healthy?

They’re healthier than many traditional muffins because they’re lower in added fats and higher in fiber thanks to the pumpkin. However, they do contain sugar from the cake mix, so enjoy them in moderation as part of a balanced diet.

Can I make these gluten-free?

Yes! Use a gluten-free spice cake mix and ensure your pumpkin puree is certified gluten-free. The rest of the recipe remains the same.

How long do they stay fresh?

Stored in an airtight container, they stay fresh at room temperature for 3 days, in the fridge for up to 1 week, and in the freezer for up to 3 months.

Can I double the recipe?

Absolutely! Just use two cans of pumpkin and two boxes of cake mix. You’ll need two muffin tins or bake in batches. Baking time remains the same.

Do I need to add oil or eggs?

No! The pumpkin puree provides all the moisture and binding needed. Adding extra ingredients isn’t necessary and may change the texture.