Mini Pumpkin Muffins are the Perfect Fall Treat
With only two ingredients, these mini pumpkin muffins are as easy as they come. Plus they’re only 45 calories each! They’re made without oil and eggs and they’re so soft and filled with pumpkin spice flavor.
One reader, Shelley, said: “A family favorite! I use a small cookie scoop to put in tins and sometimes pipe cream cheese icing on top. So easy and so delicious!” ★★★★★
Looking for more pumpkin recipes? Try these pumpkin muffins with cake mix, pumpkin cupcakes with cream cheese frosting, or paleo pumpkin bars next.
Pumpkin muffins, one of the best fall baking combinations out there next to pumpkin cookies and pumpkin bars.
We’re full on fall mode here in Ohio and the leaves are starting to change and the air is getting crisp and I’m loving it.
I’m not one to wait until October to share the pumpkin recipes. Based on all the pumpkin recipes I’ve been sharing in the last month it’s safe to say I go hard with pumpkin everything once September comes.
Let’s do a quick recap of my favorite pumpkin recipes on What Molly Made:
- Old Fashioned Pumpkin Donuts
- Paleo Pumpkin Chocolate Chunk Blondies
- Gluten Free Pumpkin Muffins
- Pumpkin Snickerdoodle Cobbler
- Paleo Pumpkin Bars
- Pumpkin Streusel Muffins
Like I mentioned, I think I have a small LOVE for all things pumpkin in the fall.
Tips Before You Bake
Use pure pumpkin puree, not pumpkin pie filling. The cans look similar, but pie filling has added sugar and spices.
Customize them if you want! These mini pumpkin muffins are designed to be just two ingredients, but you can fold in chocolate chips, nuts, or a cream cheese swirl.
Line your muffin tin. The batter is thick and sticky. Paper liners or a good spray of nonstick cooking spray will make removing them so much easier.
Fill them to the top. Because there are no eggs or oil, these muffins don’t rise a ton. Filling each cup nearly full gives you a nice rounded muffin top.
Bake until just set. They should spring back when lightly pressed in the center. Over baking can make them dense.
Variations & Mix-Ins
Take these muffins up a notch with easy add-ins:
- Mini chocolate chips: classic combo with pumpkin like these pumpkin pudding cookies.
- Chopped nuts: pecans or walnuts add crunch.
- Cream cheese swirl: dollop and swirl softened cream cheese into each cup before baking.
- White chocolate drizzle – melt and drizzle on top after cooling.
- Streusel topping: mix oats, brown sugar, and butter for a crunchy top, just like my pumpkin streusel muffins.
How To Make Mini Pumpkin Muffins
Making these mini pumpkin muffins is a breeze. You need two ingredients: spice cake mix and pumpkin pure.
Mix these two ingredients in a large bowl with a wooden spatula until combined. This may take a little bit of elbow work because there isn’t any liquid in there but I promise it will get mixed up. The batter will be thick!
Drop the batter into mini muffins tins that have been lined and greased and put them in a preheated oven for 15-18 minutes. These take a little bit longer to bake due to the thickness and texture of the muffins. They will puff up and a toothpick inserted in the center will tell you when they’re done.
The great part about these mini pumpkin muffins is that they’re only 45 calories each! You could have 2-3 of them with your morning coffee and be set! Double points if you drink pumpkin spice coffee (what I’m currently doing on the couch right now).
You can even make a double batch of these and keep some in the freezer for guests or when you want them for later on. They’ll stay fresh for up to 3 months and all you need to do is warm them up in the oven to serve.
A great recipe all around!
If you make these mini pumpkin muffins or any other WMM recipe don’t forget to give me a virtual high five by tagging me on social media with #WhatMollyMade. I’m dying to see your creations!
2-Ingredient Mini Pumpkin Muffins
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Ingredients
- 1 box spiced cake mix
- 1 (15 oz) can pumpkin puree
Instructions
- Preheat oven to 350°F. Line mini muffin pan with liners and spray with non stick spray and set aside. In a large bowl, mix together the spice cake mix and pumpkin puree with a wooden spoon until all lumps are gone. Batter will be thick.
- Spoon batter into prepared muffin tins, filling them all the way to the top.
- Bake for 15-18 minutes or until a toohpick inserted in the center comes out clean.
- Allow to cool or serve warm. Store in an air tight container for up to 5 days or in the freezer for up to 3 months.
Notes
- Room temp: Store in an airtight container up to 3 days.
- Fridge: Lasts up to 1 week.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temp or warm in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SHOP THE RECIPE
Here are a couple of items I used to make today’s recipe:
24 Cup Mini Muffin Pan
Organic Pumpkin, 15 Ounce
Cake Mix, Spice Cake
White Paper Cupcake Cup Liners, Mini
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My family loves these. Have made them plain and with craisins, both delicious. Also with mini chocolate chips. Grandkids love the chocolate chip ones. I did not use the muffin liners. I just used Pam and they were very easy to remove.
My family loves these. Have made them plain and with craisins, both delicious. Also with mini chocolate chips. Grandkids love the chocolate chip ones.
A family favorite! I use a small cookie scoop to put in tins and sometimes pipe cream cheese icing on top. So easy and so delicious!
The cookie scoop is a great idea! And so is the icing:)