2-Ingredient Pumpkin Muffins

These 2-ingredient pumpkin muffins are made with a box of spice cake mix and a can of pumpkin puree. They're a perfect fall treat.

Pumpkin and a box of cake mix are all you need, no oil, no eggs, and no milk. You might know this classic low-fat Weight Watcher's recipe as a lighter way to make muffins with fewer calories.

Store them in the freezer so you can have a perfect breakfast for your pumpkin spice cravings at any time, not just during pumpkin season. Next time, add your favorite mix-ins, like chocolate chips or blueberries. You can even top them with cream cheese frosting to make cupcakes. 

If you like pumpkin sweets, try these baked pumpkin donuts or my pumpkin spice mug cake.

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Ingredients

• Spice cake mix - Dry cake mix. See substitution notes below.
• Pumpkin puree - Canned pumpkin puree such as Libby's or a store brand. Note: this is a puree and NOT the same thing as pumpkin pie filling or mix.

See the recipe card for quantities.

Instructions

Preheat the oven to 375ºF (190ºC) and line a muffin pan with cupcake liners.

Add the spice cake mix and pumpkin puree to a large mixing bowl.

Use an electric mixer to beat the pumpkin puree on medium speed until just combined. This creates a thick batter.

Tip: Press the beaters into the puree before turning them on to prevent the dry ingredients from flying everywhere.

Evenly distribute the batter into the 24 paper liners.

The muffins will hold their shape while baking, so smooth the muffin tops with the back of a spoon if desired.

Bake for 18 to 20 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no liquid batter.

Cool for a few minutes before transferring the muffins to a wire rack to cool completely.

Substitutions

• Cake mix: Instead of spice cake mix, try carrot cake mix or butter pecan cake mix. The pumpkin spice flavor mostly comes from the cake mix, so a box of yellow cake mix or chocolate cake mix will not taste the same.
• Pumpkin: You want 100% pure pumpkin. Unfortunately, pumpkin pie filling and pumpkin pie mix are NOT good substitutes for pumpkin puree because it is sweetened and additional spices are added.

Variations

• Mix-ins: Add chocolate chips or mini chocolate chips, blueberries, or chopped nuts like pecans.
• Glaze: Top with a simple glaze using 1 cup of powdered sugar and 1 to 2 tablespoons or milk.
• Streusel: Make a simple streusel topping.

Equipment

• Large mixing bowl
• Hand mixer
• Muffin baking pan
• Cupcake liners
• Wire rack

Storage

There are a few ways to store leftover pumpkin muffins.

• Store them in an airtight container at room temperature for up to 3 days. Muffins will stay fresh for longer if they are stored in a cool, dry place.
• Freeze them for up to 3 months. To freeze muffins, wrap them individually in plastic wrap or foil and place them in a freezer-safe bag. When you're ready to eat them, thaw them overnight in the refrigerator or at room temperature for a few hours.

Some additional tips:

• Cool them completely before storing them. This will help to prevent them from getting soggy.
• Don't stack the muffins on top of each other. This will also help to prevent them from getting soggy.
• Line the storage container with a paper towel. This will help to absorb any moisture that may be released.

FAQ

📖 Recipe

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2-Ingredient Pumpkin Muffins

These 2-ingredient pumpkin muffins are made with a box of spice cake mix and a can of pumpkin puree. They're a perfect fall treat.

4.60 from 10 votes

Recipe by: Kelsey Smith

Prep time: 10 minutes minutes

Cook time: 20 minutes minutes

Total time: 30 minutes minutes

Servings: 24 muffins

Equipment

• Large mixing bowl
• Hand mixer
• Muffin baking pan
• Cupcake liners
• Wire rack

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 box spice cake mix 15.25 ounces
• 1 can pumpkin puree 15 ounces

Get Recipe Ingredients

Instructions

 

• Preheat the oven to 375ºF (190ºC) and line a muffin pan with cupcake liners.
• Add the spice cake mix and pumpkin puree to a large mixing bowl. Use an electric mixer to beat the pumpkin puree on medium speed until just combined. This creates a thick batter. Press the beaters into the puree before turning them on to prevent the dry ingredients from flying everywhere.
• Evenly distribute the batter into the 24 paper liners. The muffins will hold their shape while baking, so smooth the muffin tops with the back of a spoon if desired.
• Bake for 18 to 20 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no liquid batter. Cool for a few minutes before transferring the muffins to a wire rack to cool completely.

Video

Notes

Storage: Store them in an airtight container with a paper towel on the bottom at room temperature for up to 3 days. Freeze them for up to 3 months. To freeze muffins, wrap them individually in plastic wrap or foil and place them in a freezer-safe bag. Thaw them overnight in the refrigerator or at room temperature for a few hours.

Weight Watchers Points: This recipe is estimated to be 3 points per muffin (24 muffins total). WW Points will vary depending on the cake mix used and the point system used. WW changes its program periodically, so the best way to calculate points is via their app or website.

Nutrition

Calories: 73kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gSodium: 134mgPotassium: 36mgFiber: 1gSugar: 9gVitamin A: 2756IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Course: Breakfast

Cuisine: American

Keyword: muffins, pumpkin, pumpkin spice

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Food safety

It is unsafe to consume raw flour. Do not taste raw flour, dough, or batter.