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For an impressive fall breakfast (or afternoon snack) that you can throw together in a matter of minutes, look no further than these ridiculously easy Two-Ingredient Pumpkin Muffins. All you need is a box of cake mix and a can of pumpkin puree to make a batch of deliciously autumnal muffins—and what’s more, the final product bakes up gloriously tall, fluffy, and moist. While we call for a spice cake mix in the recipe below, you could use whatever flavor you have on hand; in fact, you could add your own favorite warm spices to a vanilla cake mix to create a similar fall flavor vibe. 

Annie Campbell
Recipe by MyRecipes

Gallery

Read the full recipe after the video.

Recipe Summary

active:
5 mins
total:
25 mins
Yield:
12 Muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners or spray cups with baking spray. 

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  • Using an electric mixer, mix together cake mix and canned pumpkin until smooth. Divide the batter evenly among the cups of the prepared muffin pan. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin tests clean. Cool slightly before removing from pan.  

Chef's Notes

If you don’t feel like pulling out an electric mixer, you can stir together the batter by hand. 

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