Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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
Advertisement

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. 

    Advertisement
  • 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. 

Advertisement
Advertisement