Can I make 2-Ingredient Pumpkin Spice Muffins without cake mix?

Not exactly. The recipe works because cake mix already includes flour, sugar, baking powder, and spices. However, you can make a homemade version by combining flour, sugar, and pumpkin spice blend with pumpkin puree. It won’t be as quick as the original, but it still creates a delicious, from-scratch twist on this simple muffin recipe.

How do I turn these into healthy pumpkin muffins?

To make them healthier, try using a sugar-free or gluten-free cake mix, add rolled oats for fiber, or mix in flaxseed or chia seeds. You can also bake mini muffins for portion control. These small changes help transform the recipe into healthy pumpkin muffins that still taste indulgent.

Can I freeze 2-Ingredient Pumpkin Spice Muffins?

Yes! These muffins freeze beautifully. Place cooled muffins on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll last up to three months. When ready to eat, thaw at room temperature or warm in the oven for that fresh-baked taste—a must-know trick for planning ahead with fall baking recipes.

What toppings go well with 2-Ingredient Pumpkin Spice Muffins?

There are endless options. For sweet lovers, cream cheese glaze, chocolate chips, or caramel drizzle are perfect. For healthier spins, try nut butter, pumpkin seeds, or Greek yogurt. These toppings make this simple muffin recipe even more versatile, whether you’re aiming for indulgent or healthy pumpkin muffins.

2-Ingredient Pumpkin Spice Muffins – The Best Fall Recipe

Name: 2-Ingredient Pumpkin Spice Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 box (15.25 oz) spice cake mix (any brand); 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling); Optional: 1/2 cup chocolate chips, nuts, or dried cranberries

Description

These 2-Ingredient Pumpkin Spice Muffins are the ultimate quick and cozy fall treat. Made with just pumpkin puree and spice cake mix, they’re moist, flavorful, and ready in under 25 minutes. Perfect for breakfast, snacks, or simple fall baking recipes everyone will love.

Ingredients

1 box (15.25 oz) spice cake mix (any brand)
1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
Optional: 1/2 cup chocolate chips, nuts, or dried cranberries

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Instructions

Preheat the Oven: Set oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
Mix the Batter: In a large bowl, combine spice cake mix and pumpkin puree. Stir until well blended. Batter will be thick.
Fill Muffin Cups: Scoop batter evenly into prepared muffin pan, filling each cup about 3/4 full.
Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Allow muffins to cool for 5 minutes before transferring to a wire rack. Serve warm or store for later.

Notes

Use 100% pumpkin puree, not pumpkin pie filling. For a healthy twist, add flaxseed, chia seeds, or oats. Freeze cooled muffins for up to 3 months and reheat as needed.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American