If you are looking for a cozy, effortless treat that bursts with autumnal flavor, this 2 Ingredient Pumpkin Muffins Recipe is exactly what you need. Imagine moist, tender muffins infused with warm spices and the natural richness of pumpkin, made with just two pantry staples. This recipe transforms simple ingredients into a delightful snack or breakfast on the go—perfect for busy mornings or casual gatherings. The ease and speed of this recipe will have you reaching for it again and again, especially when pumpkin season calls your name.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; just two key ingredients come together to create a muffin that’s both flavorful and satisfying. Each ingredient plays a crucial role: the pumpkin puree adds moisture, subtle sweetness, and a gorgeous orange hue, while the spice cake mix brings in a delightful blend of cinnamon, nutmeg, and other warm spices alongside the perfect crumb structure.
- 15 ounces pumpkin puree: Use pure pumpkin puree for natural moisture and rich flavor—canned makes it easy and consistent.
- 1 box spice cake mix: This mix already contains cinnamon, nutmeg, and other spices that complement the pumpkin perfectly and keep the muffins tender.
How to Make 2 Ingredient Pumpkin Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375° F and lining a 12-cup muffin tin with muffin liners. This step ensures your muffins cook evenly and makes cleanup a breeze. Waiting until the oven is hot before baking helps the muffins rise beautifully and develop a tender crumb.
Step 2: Mix Your Ingredients
In a large bowl, simply combine the dry spice cake mix with the pumpkin puree. You can use an electric mixer on low speed to beat the mixture just until well blended. Avoid overmixing to keep your muffins light and fluffy. You’ll notice the batter is thick, which is exactly what you want for these hearty pumpkin muffins.
Step 3: Fill the Muffin Cups
Use a cookie scooper or a large spoon to portion the thick batter evenly into each lined cup. Smooth down the top gently with the back of a spoon to create a nice flat surface for baking. This simple step helps the muffins look uniform and bake evenly, resulting in a picture-perfect batch.
Step 4: Bake and Cool Your Muffins
Bake in your preheated oven for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once out of the oven, let the muffins cool in the tin for 10 minutes to firm up before transferring them to a cooling rack. Cooling completely ensures they hold their shape nicely and are ready to enjoy.
How to Serve 2 Ingredient Pumpkin Muffins Recipe
Garnishes
To elevate these muffins, try a dollop of cream cheese frosting, a sprinkle of chopped pecans, or a dusting of powdered sugar. A drizzle of honey or maple syrup can add a touch of natural sweetness that complements the warm spices beautifully.
Side Dishes
Serve these pumpkin muffins alongside a steaming cup of coffee, spiced chai, or creamy hot chocolate for a comforting fall snack. They also pair wonderfully with fresh fruit or a light yogurt parfait, balancing indulgence with freshness.
Creative Ways to Present
For a festive occasion, arrange your muffins on a rustic wooden board decorated with cinnamon sticks and autumn leaves. You can also place a muffin inside a hollowed-out mini pumpkin for a fun and seasonal presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover 2 Ingredient Pumpkin Muffins Recipe fresh by storing them in an airtight container at room temperature for up to three days. Storing them properly helps maintain their moist texture and lovely spice aroma.
Freezing
If you want to enjoy these muffins later, freeze them by placing cooled muffins in a freezer-safe bag or container. They can be frozen for up to two months. When ready to eat, just thaw at room temperature or warm in the oven.
Reheating
To enjoy your muffins warm, reheat them in the microwave for about 15 seconds or pop them in a preheated oven at 350° F for 5 to 7 minutes. This simple step revives their moist texture and releases the enticing pumpkin spice scent all over again.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but be sure to cook and puree it until smooth. Keep in mind fresh pumpkin puree may be more watery, so you might need to drain some excess moisture for the best muffin texture.
What kind of spice cake mix should I choose?
Look for a boxed spice cake mix that includes traditional warm spices like cinnamon, nutmeg, and clove. This mix adds complexity and depth to your muffins without needing extra spices.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Adding a handful of chopped walnuts, pecans, or even mini chocolate chips can give your muffins a delightful crunch or a touch of sweetness. Fold them in gently right before scooping the batter into the muffin tin.
Are these muffins gluten-free?
That depends on the spice cake mix you use. Most conventional mixes contain gluten, so to make this recipe gluten-free, select a certified gluten-free spice cake mix and ensure your ingredients meet your dietary needs.
How long do these pumpkin muffins stay fresh?
Stored correctly at room temperature in an airtight container, these muffins stay fresh for about three days. For extended freshness, refrigeration or freezing is recommended, with freezing lasting up to two months.
Final Thoughts
If there’s one recipe that brings the flavors of fall together in the simplest, most comforting way, it’s this 2 Ingredient Pumpkin Muffins Recipe. With only two ingredients and minimal effort, you get moist, flavorful muffins that feel homemade and special. Give this recipe a try and watch how it quickly becomes a favorite in your kitchen, perfect for sharing or savoring on your own.
Print
2 Ingredient Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These simple 2 Ingredient Pumpkin Muffins combine smooth pumpkin puree with spice cake mix for an incredibly easy, flavorful fall treat. Perfect for busy mornings or quick snacks, these moist muffins bake up soft and tender with warm autumn spices and a hint of natural sweetness.
Ingredients
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 box spice cake mix (approximately 15.25 ounces)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large mixing bowl, combine the entire box of dry spice cake mix with the pumpkin puree. Using an electric mixer, beat the mixture just until it is well combined, avoiding overmixing to keep the muffins tender.
- Fill Muffin Cups: Using a cookie scooper, evenly distribute the thick batter into the prepared muffin liners. Smooth the tops with the back of a spoon to ensure even baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and improves texture.
Notes
- If you prefer a sweeter muffin, consider adding a small amount of brown sugar or honey.
- For added texture, mix in chopped nuts or chocolate chips before baking.
- These muffins freeze well; store in an airtight container for up to 3 months.
- You can substitute pumpkin puree with sweet potato puree for a different flavor twist.
- Ensure the spice cake mix does not contain any additional ingredients like nuts or frosting mixes to keep the recipe simple and quick.
