2-Ingredient Pumpkin Muffins
Easy 2-ingredient pumpkin muffins made with canned pumpkin and cake mix — quick, moist, and perfect for fall.
Ingredients
Main Ingredients
- 1.75 cup canned pumpkin puree Use pure pumpkin, not pumpkin pie filling
- 1 box spice cake mix (15.25 oz) Any spice or yellow cake mix can be used for variation
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, combine the canned pumpkin puree and the cake mix. Stir until a thick, uniform batter forms; do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Add chocolate chips or nuts to the batter for extra texture.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!