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3.12 from 9 votes

Two-Ingredient Pumpkin Muffins

You're only two ingredients away from these soft and delicious pumpkin muffins! They're so easy and a lighter version of a classic.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Muffins
Servings: 48 mini muffins
Calories: 80kcal


  • 1 box spiced cake mix
  • 1 (15 ounce) can of pure pumpkin puree
  • 1 bag of mini semi sweet chocolate chips optional


  • Preheat then oven to 350°F. Line mini muffin tins with parchment liners and spray with non stick cooking spray. See notes for larger muffins.
  • Add the cake mix and pumpkin puree to a medium bowl and use a wooden spoon or rubber spatula to mix them together. Do your best to get all of the lumps out.
  • Fill the prepared mini muffin tins with batter almost all the way full then bake for 10-12 minutes, or until the muffins are set.


To make larger muffins: line and grease a normal muffin tin and fill almost all the way full. Bake in the preheated oven for 20-22 minutes.
Make them gluten free: use a gluten free yellow cake mix and add 1 tablespoon of pumpkin pie spice (they will be three ingredients then!).


Serving: 2mini muffins | Calories: 80kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1.5g | Sodium: 121mg | Fiber: 0.5g | Sugar: 8.5g