Two Ingredient Pumpkin Muffins

You might not know that Two Ingredient Pumpkin Muffins originated from a creative way to simplify baking without sacrificing flavor. With just a cake mix and pumpkin puree, you can whip up a batch in minutes, making them an ideal choice for busy schedules. But what makes these muffins not just convenient but also versatile? You’ll find that there’s more to this recipe than meets the eye, especially when you consider the potential for customization and the seasonal twists you can add.

Why You’ll Love This Recipe

You’ll absolutely love this pumpkin muffin recipe for its simplicity and ease. With just two ingredients—spice cake mix and canned pumpkin puree—you can whip up a delicious treat in no time.

You’ll only need about five minutes for preparation, making it perfect for busy days. There’s no need to add water, eggs, or oil, which keeps things straightforward and fuss-free.

Mix the ingredients together using a whisk or a wooden spatula until everything’s well combined. Then, bake your muffins at 350°F for 18 to 20 minutes. A toothpick inserted should come out clean when they’re done.

Each muffin is around 160 to 169 calories, providing a balanced mix of carbohydrates, protein, fat, and fiber. Plus, by using 100% pumpkin puree, you’re adding moisture and nutrients to your snack. Additionally, these muffins yield 12 muffins per batch, making them great for sharing or meal prep.

If you want to customize your muffins, consider adding chocolate chips, walnuts, or even a drizzle of maple syrup. You can also make mini muffins for a perfect bite-sized treat.

These muffins are easy to freeze, so you can enjoy them later. With minimal cleanup and budget-friendly ingredients, this recipe is sure to become a staple in your kitchen.

History

Since its emergence around 2011, the two-ingredient pumpkin muffin recipe has captured the hearts of home bakers seeking simplicity and flavor. This easy recipe started with the idea of using just two basic ingredients: a spice cake mix and a can of 100% pumpkin puree. It quickly gained popularity, especially during the fall season when pumpkin treats are in high demand.

As it spread across the internet, various bloggers began sharing their adaptations. Some added chocolate chips or walnuts for extra flavor, while others experimented with different cake mix brands. The flexibility of this recipe made it appealing, allowing you to adjust cooking times for mini muffins or even add eggs for a fluffier texture. Additionally, this recipe is quick to prepare, taking only about 10 minutes before baking.

The recipe’s digital presence grew, with many home cooks sharing their successes on social media. Its connection to Weight Watchers made it even more attractive, as it offered a low-point option for those watching their weight.

Today, two-ingredient pumpkin muffins remain a seasonal favorite, continuously evolving with new variations and tips for freezing. This recipe’s simplicity and robust fall flavor guarantee that it stays popular year after year.

Recipe

Pumpkin Muffins

These pumpkin muffins are the perfect treat for fall, combining the warm spices of a traditional spice cake with the rich, creamy texture of pumpkin puree. They’re incredibly easy to make and require minimal ingredients, making them a great option for both experienced bakers and beginners alike. The recipe is healthy and vegan-friendly, appealing to various dietary preferences.

The muffins are moist, flavorful, and can be enjoyed for breakfast, as a snack, or even as a dessert. With just a few simple steps, you can whip up a batch of delicious pumpkin muffins that will fill your home with the enticing aroma of baking.

Whether you choose to add walnuts for a delightful crunch or opt for a glaze to elevate the sweetness, these muffins are bound to be a hit with family and friends.

Ingredients:

1 box spice cake mix (e.g., Duncan Hines or Betty Crocker)
15 ounces canned pumpkin puree (not pumpkin pie filling)
Muffin liners
Optional: walnuts

Cooking Instructions:

Preheat your oven to 350°F (180°C) and line a 12-count muffin pan with muffin liners.
In a large bowl, combine the spice cake mix and pumpkin puree. Mix until smooth using an electric mixer or whisk.
Gradually add the cake mix, a third at a time, to the pumpkin mixture to prevent overmixing. It’s important to avoid overmixing to guarantee light and fluffy muffins.
If you’re using walnuts, fold them through the batter gently to distribute them evenly.
Spoon the batter into the prepared muffin pan, filling each liner about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For best results, remember to store your muffins in an airtight container in the refrigerator for up to a week or freeze them in a ziplock bag for up to six months.

If you want to make mini muffins, simply use mini muffin liners and adjust the baking time to 8-10 minutes. Feel free to experiment by adding a glaze for extra sweetness or using different cake mixes to create your own unique flavors!

Final Thoughts

Baking these pumpkin muffins is a delightful experience that combines simplicity with flavor. You’ll find that using just two ingredients—a box of spice cake mix and a can of pumpkin puree—makes the process quick and easy. In under 30 minutes, you can have fresh muffins ready, perfect for busy mornings or snacks on the go.

One of the best parts about this recipe is its versatility. You can experiment with different cake mix flavors, such as white or yellow, to suit your taste. Adding a pinch of pumpkin pie spice or chocolate chips can enhance the muffins even further. If you need gluten-free options, simply choose a gluten-free cake mix. Additionally, you can use various cake mix flavors to create unique muffin variations.

Additionally, these muffins are healthier than traditional options, being low in calories and dairy-free, which makes them vegan-friendly. They’re moist, fluffy, and packed with that comforting autumn flavor you love.

Users rave about how easy they’re to prepare and how well they fit into meal prep. You can store them in the fridge for up to a week or freeze them for six months, ensuring you always have a tasty treat on hand.

FAQ

You might’ve some questions about making these delicious pumpkin muffins, and that’s completely normal.

First, you’ll need a box of spice cake mix and a 15-ounce can of pumpkin puree—make sure it’s not pumpkin pie filling. If you want a lighter texture, consider adding ½ to 1 cup of water. You can also use homemade pumpkin puree as a substitute.

When preparing, preheat your oven to either 350°F or 375°F. Line a 12-count muffin tin with paper liners, then mix the cake mix and pumpkin puree in a large bowl using an electric mixer or whisk. These muffins are not only super simple to prepare but also budget-friendly.

Distribute the batter evenly among the muffin liners and bake for 18-22 minutes or until a toothpick comes out clean.

After baking, cool the muffins in the tin for 10 minutes before transferring them to a wire rack. Store them in an airtight container in the refrigerator for up to a week, or freeze them in a Ziploc bag for up to six months.

For variations, consider adding chocolate chips, walnuts, or using different cake mixes for unique flavors. Enjoy your baking!