Pumpkin Muffins- 2 ingredients!

Never easier 2 ingredient pumpkin muffins, tender, moist and delicious. Hard to believe it’s literally only 2 ingredients!!

pumpkin-muffins-2-ingredients

First and foremost, YES you can use a homemade cake mix in this recipe if you prefer, recipe here.

Pumpkin Muffins

You’ll Need:
1 Yellow Cake Mix (Yes, you can Use a Gluten Free Cake Mix, it WILL work!)
1 -15oz Can Pumpkin ** (see note)
This recipe is truly a 2 ingredient recipe. You don’t need to add any oil, water, etc. However, you can add the following if you’d like:

Completely Optional Pumpkin Muffin Variation Items:

1/2 c. Chopped Walnuts or 1/2 c. Raisins (or a handful of both!)
1 1/2 tsp Pumpkin Pie Spice

First, dump your cake mix into a large bowl.
Then, add the full can of pumpkin to mix.

Stir Well, combining the ingredients.

pumpkin-muffins-2-ingredients

If you opt to add walnuts, raisins or pumpkin pie spice, feel free to do so now. Stir. Drop by spoonfuls into prepared muffin tins. If not using liners, be sure to spray the pan with a non-stick spray first.

pumpkin-muffins-2-ingredients

Bake at 350F for 20-25 minutes, remove from oven, eat while warm. These also freeze well.

pumpkin-muffins-2-ingredients

Note: If you live in an area where you are unable to get canned pumpkin, canned sweet potato works well too, just be sure you use only 15 oz- sweet potato tends to come in a larger can.

42 thoughts on “Pumpkin Muffins- 2 ingredients!”

  1. just made these, and they are wonderful! not too sweet but sweet enough. i spread cream cheese on mine when they came out of the oven.

    yummy!!

    thanks for the recipe..

    Reply
  2. i have made these before and they are really good!

    I made this into a cake and frosted it with cream cheese icing. Delicious!

    That’s a great idea!

    Reply
  3. i am not sure about these as breakfast – isn’t this basically just cake for breakfast? however….

    i bet these would be great (as a special treat) if you added some semi-sweet chocolate chips. mmmmmmmmmm.

    Reply
  4. soooo,
    it’s 1:00 a.m. and I just finished eating one of these. It hit the spot.

    I used spice cake mix adding pecans.

    I also made an iceing of brown sugar, confectioner’s sugar, cinnamon and milk. I finished it up by sprinkling toasted pecans on top. Thank you for this.

    Reply
  5. i made these last night. eh, well, about 1:00 a.m. actually.

    I made 12 big muffins for friends and kids and a heart shaped cake for husband from left over batter.

    I added pecans but next time will toast them. Still, it was great and everyone really loved them. I made an iceing from browned butter,confectioners sugar,milk and cinnamon.

    I sprinkled toasted pecans on top.

    Thanks for this I’ll be making it again.

    Reply
  6. a spice cake mix or even a carrot cake mx, the can of pumpkin and a half a bag of butterscotch chips….this makes great cookies for the fall. i make them to take to church and they are the first ones gone! very moist.

    Reply
  7. this recipe also works great with pineapple, 1 can of crushed and 1 can of chunks, (15-16 oz cans) drain the chunky can but not the crushed. mix together and bake as directed on box. The chunks of pineapple don’t get that soggy texture too them, they just get warm and the crushed pineapple add the liquid and moisture that the cake batter needs.

    I also like to add cherries (no juice just pull the stem and drop in the batter) and top with whipped cream, but its not necessary.

    I usually make as a cake, not sure how the muffins would come out but worth a try 🙂 Iv never thought to use the recipe with other canned fruits / veggies but this sounds great!! I will try it soon! Thanks for the recipe 🙂

    Reply
  8. cake mix recipes are great. i make lemon bread with 1 lemon cake mix, 1 lemon instant pudding mix, 1/2 cup canola oil (or veg. oil) and one cup water.

    Mix and divide into 2 grased and floured bread pans and cook at 350 degrees till done.

    I then make a glaze of powdered sugar and lemon juice to drizzle over the top. Chocolate cake mix and chocolate pudding makes great chocolate bread and yellow cake mix with cheesecake instant pudding is great with fruit.

    Reply
  9. oh, my god! this is absolutely mouthwatering, just got done baking them! i used the yellow cake mix recipe from this site, using whole wheat pastry flour and lard instead of shortening, and the batter seemed way too dry so i added an egg.

    after 20 min they were perfectly done!!! I spread a little whipped cream cheese on and it was a little piece of heaven! The mix made 20 muffins, I will def be making this again and I’ll be making up the yellow cake mix into jars and giving it with a can of pumpkin as gifts!

    Seriously, if you have a few extra minutes, make the yellow cake mix, it worked well and there will be 0 preservatives, and using whole wheat pastry flour is even better for you! I can’t believe I just ate a whole wheat pumpkin muffin that I made entirely from scratch and not only was it incredibly easy, it tastes like something made at a bakery!!!

    Reply
    • will have to try this !! sounds so good!! :stars::goodOne:

      Whole wheat pastry flour may be better but I would be worried about lard!

      Reply
  10. i will have to try this today, i have a box of yellow cake mix in the pantry just waiting for me to do something with, and i always have canned pumpkin on hand. thanks for the recipe!

    Reply
  11. just made a batch of these adding pumpkin pie spice and dried cranberries. they taste just like fall…soft, warm and comforting!!

    Reply
  12. Since I am working with your $10 list this week, I am looking for frugal meals, guess what! i just happen to have everything for this one in my pantry! praise the lord!

    we will be making these for some good options! woohoo! thank you for this recipe!

    i can’t wait to try it!

    Reply
  13. I topped mine with a struessel topping before baking & it turned out great! Especially good if you don’t have time to frost or want to serve it warm.

    Reply

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