When the air turns crisp and pumpkin spice takes over every coffee shop, there’s nothing more comforting than the aroma of freshly baked pumpkin muffins wafting through your kitchen. But what if you could capture all that warm fall flavor and cozy goodness with just two simple ingredients?
That’s exactly what these Quick and Easy Pumpkin Muffins deliver — no fuss, no mixers, no long prep time. Just a can of pumpkin puree and a box of spice cake mix, and in less than 30 minutes, you’ll have a batch of moist, fluffy, and irresistible muffins that taste like autumn in every bite.
They’re the ultimate shortcut recipe — perfect for busy mornings, unexpected guests, or when you crave something sweet and spiced without spending hours in the kitchen. Despite their simplicity, they taste bakery-quality — rich, moist, and full of fall flavor.
Why You’ll Love These Pumpkin Muffins
- Only two ingredients: No oil, eggs, or milk required.
- Moist and flavorful: Pumpkin adds softness and natural sweetness.
- Lighter and healthier: No added butter or oil.
- Customizable: Add chocolate chips, nuts, or frosting.
- Perfect for any occasion: Breakfast, snack, or dessert.
Ingredients Explained
- 1 box of spice cake mix (15.25 oz): Provides sweetness, structure, and warm spiced flavor — cinnamon, nutmeg, ginger, and cloves — all in one.
- 1 can (15 oz) pure pumpkin puree: Adds natural moisture, dense texture, and mild sweetness, replacing eggs and oil for a lighter, dairy-free bake.
Optional Add-ins: chocolate chips, pecans, raisins, or cream cheese frosting for extra indulgence.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
Step 2: Combine Ingredients
In a large bowl, mix together the spice cake mix and pumpkin puree. Stir with a wooden spoon until fully combined. The batter will be thick — that’s normal!
Step 3: Add Mix-Ins (Optional)
Fold in your desired add-ins like chocolate chips, nuts, or raisins. Use about ½ to ¾ cup total.
Step 4: Fill Muffin Cups
Divide the batter evenly among muffin cups, filling each about ¾ full.
Step 5: Bake
Bake for 18–22 minutes until a toothpick inserted in the center comes out clean and tops are slightly firm.
Step 6: Cool and Enjoy
Let cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Why This Recipe Works
This is smart, simple baking. The combination of pumpkin puree and spice cake mix works perfectly because:
- Pumpkin’s moisture replaces eggs and oil.
- The mix already includes leavening, sugar, and spice.
- The thick batter yields moist, dense, and flavorful muffins.
It’s the perfect beginner-friendly shortcut that delivers homemade taste every time.
Pro Tips for Perfect Pumpkin Muffins
- Don’t overmix: Keeps the muffins soft and tender.
- Use pure pumpkin puree: Not pumpkin pie filling.
- Adjust texture: Add 2 tbsp milk or water for lighter muffins.
- Mini muffins: Bake for 12–14 minutes.
- Storage: Airtight container up to 3 days, fridge up to 7, or freeze up to 3 months.
Serving Suggestions
- For breakfast: Pair with coffee or chai tea.
- As a snack: Spread cream cheese or nut butter.
- For dessert: Add cream cheese frosting or maple glaze.
- Party platter: Serve with cinnamon rolls and apple cider donuts.
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