Pumpkin Muffins with Cake Mix

When the leaves turn and the temperatures drop, we have only one thing on the brain for fall baking: pumpkin. You can’t go wrong with any one of these cozy baked pumpkin recipes, but sometimes you want pumpkin and you want it now. In those moments, turn to these two-ingredient pumpkin muffins with cake mix. Seriously, the recipe has only two ingredients.

Made with nothing more than a can of pumpkin and a box of spice cake mix, these simple pumpkin muffins are not only easy, but they are perfectly moist, fluffy and endlessly versatile.

Ingredients for Pumpkin Muffins with Cake Mix

• Canned pumpkin: Canned pumpkin isn’t just for convenience; it’s actually better to use canned pumpkin than homemade pumpkin puree. Homemade pumpkin puree’s water content varies, diluting the flavor and altering the texture of pumpkin baked goods. Canned pumpkin is much more consistent with its texture and flavor, especially if you pick out one of the best canned pumpkin brands at the store.
• Spice cake mix: Use your favorite brand for these muffins with pumpkin and spice cake mix. We opted for Betty Crocker’s Super Moist Spice Cake Mix because of its gorgeous blend of spices and the pudding in the mix. We haven’t tried this recipe with a gluten-free spice cake mix blend. If you try it, let us know in the comments how it goes!

Directions

Step 1: Make the batter

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Before making these pumpkin muffins with spice cake mix, preheat your oven to 400°F and lightly grease a standard-size muffin pan with cooking spray (or use cupcake liners).

In a large mixing bowl, stir together the canned pumpkin and cake mix until no streaks of dry ingredients remain.

Editor’s Tip: Not all canned pumpkin is created equal. If your pumpkin is on the drier side, then add water to the batter 1 teaspoon at a time to help the muffins come together.

Step 2: Scoop and bake the muffins

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Divide the batter into your prepared muffin pan—filling each muffin cup three-fourths full—and bake for five minutes. Reduce your oven temperature to 350°, and bake until the muffins are set, about 10 minutes longer. The muffins are done when they are fully set and their tops spring back when gently pressed.

Remove the muffins from the oven and let them cool in their pan for five minutes. Transfer the muffins to a wire rack to cool completely to room temperature.

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Recipe Variations

• Fold mix-ins into the batter: Try incorporating up to 3/4 cup raisins, toasted walnuts, white chocolate, dark chocolate or pepitas into the batter for extra crunch and flavor.
• Add a streusel topping: Streusel pumpkin muffins make any chilly morning extra special. Mix together the streusel recipe from our streusel pumpkin muffins and scatter it all over the unbaked muffins just before they’re popped in the oven.
• Finish with a glaze or frosting: For extra sweetness, drizzle a maple glaze or smooth a knob of cream cheese frosting on top of these pumpkin muffins with spice cake mix. For an easier sweet topping, sprinkle the muffins with turbinado sugar just before they bake.

How to Store Pumpkin Muffins with Cake Mix

Once they’ve cooled to room temperature, store your muffins with pumpkin and spice cake mix in an airtight container. They can be kept at room temperature for up to three days or in the fridge for up to five days.

Can you freeze pumpkin muffins with cake mix?

Yes! Allow your pumpkin muffins with spice cake mix to cool completely to room temperature. Then, place them in an airtight container and freeze them for up to two months. Let them thaw in the fridge overnight or on the counter at room temperature for one hour.

Pumpkin Muffins with Cake Mix Tips

How does this recipe work?

It seems strange to ignore the back of the cake mix box and deliberately leave out the water, eggs and oil. But canned pumpkin is an excellent replacement for both eggs and oil. It doesn’t make up for the water, but we don’t want the batter to be too liquidy or the texture will be more cakelike than muffinlike.

Can I use a vanilla cake mix instead of a spice cake mix?

Absolutely! If you can’t find a spice cake mix, feel free to use a vanilla cake mix instead. Make up for the spice by whisking 1 tablespoon pumpkin pie spice into the cake mix before adding the pumpkin.