UPDATE: See my update to this post: Two-Ingredient Pumpkin Muffins, Revisited to learn a secret third ingredient that will take these muffins to the next level, plus several new tips and add-in options!
A few years ago I decided to try out an easy and cheap recipe for two-ingredient pumpkin muffins. I was totally intrigued by the idea of such a simple pastry and just had to try it for myself. Since first making this recipe I have made it dozens and dozens of times, and it is a fall favorite at our house.
In this post I’ll explain:
- Which cake mix and pumpkin brands are my favorite
- How to make these muffins
- What third ingredient to add to make your muffins fluffier
Choosing a Cake Mix & Pumpkin Brand
Given the simplicity of this recipe, I decided to start by doing some research and figure out which ingredients would make for the best result. The original recipe I used called for a yellow cake mix, but after a bit of googling and reading through comments, I found that people who had made these multiple times liked a spice cake mix better. I can’t find where I read it, but one site suggested that you use Duncan Hines Spice cake mix in particular. I also found a few recipes that called for a yellow mix with nutmeg and cinnamon added, but that just seemed like too much work!
Since the first time I made this recipe, I have made it literally dozens of times. I have tried all types of spice cake mixes and can confirm that Duncan Hines is still my very favorite. Betty Crocker is fine, but I prefer the taste of DH slightly. I also have used a yellow cake mix with spices added in a pinch when the grocery store was out of spice cake mix and it was pretty good, so keep that in mind if you can’t find spice cake mix.
In taste-testing pumpkin I’d also recommend sticking with Libby Pumpkin Puree. I’ve tried Walmart’s Great Value brand and Central Market’s Organic Pumpkin and they just taste a little off. If you can find it, stick with Libby’s.
Tips for Making the Pumpkin Muffins
As you would suspect with a two-ingredient recipe, these babies were a breeze to make. It took no time at all! One thing that did surprise me was that this recipe didn’t make a full two-dozen muffins. On the recommendation of another blogger who said that they wouldn’t rise like regular cupcakes, I filled my liners with more batter than usual, which is probably why I ended up with 18 muffins instead of 24.
If you are looking to get a full 24 muffins out of this recipe and up your game a bit, add one or two eggs. Egg helps the muffins to rise, giving them a fluffier appearance and makes them more spongy and less dense.
Some blogs showed the muffins topped with powdered sugar or iced with cream cheese frosting, but trying to keep them healthy and low-calorie, I decided to leave mine plain. (Since making these I’ve learned a lot, so see my updated post with tips and tricks here: Two-Ingredient Pumpkin Muffins, Revisited)
Not only are these pumpkin muffins easy to make, but they turned out super moist and very delicious. I brought them to the office and everybody loved them! These are my go-to recipe for fall!
How to Make Two-Ingredient Pumpkin Muffins
Here is how to make them, step by step:
Dump both ingredients into a large mixing bowl.
Blend on medium speed for 2 minutes or until ingredients are well mixed. Batter will be thick. (Add an egg or two to thin the batter and make the end product fluffier.)
Scoop the mixture into a greased or lined muffin tin. I like to spray my muffin liners with a thin coat of Pam to prevent the muffins from sticking. Also, it’s not shown in this picture, but USA muffin tins are the best. They are non-stick and so easy to clean!
Bake for 18-22 minutes at 350 degrees. You will know if they’re done if a toothpick comes out clean.
Let the muffins cool before removing them from the tins.
Two-Ingredient Pumpkin Muffins
- 1 box Duncan Hines spice cake mix
- 1 15 oz. can 100% Pumpkin Puree (Do not use pumpkin pie filling.)
- 1 bag Semi-sweet chocolate chips (If desired)
- Preheat your oven to 350 degrees.
- Dump ingredients into a large mixing bowl. Blend with a mixer for two minutes on medium speed or until well mixed. The batter will be thick.
- If desired, use a spatula to fold in chocolate chips.
- Scoop batter into lined or greased muffin tins. (I like to use paper liners and coat them with a spray of Pam to make them release easier.
- These muffins won’t rise like traditional cupcakes so fill them with more batter than usual. If you like smooth rounded tops, use a spoon to even out the batter. These will not settle like normal muffins or cupcakes unless you add an egg.
- Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
- Let muffins cool before removing from the muffin tins.
- You may choose to top them with powdered sugar or creme cheese frosting, but I thought they tasted delicious plain!