Easy 2 Ingredient Pumpkin Muffins (with a Gluten Free Option)
A few posts before this one, I shared one of my all time favorite recipes for Pumpkin Muffins. Since then, my daughter told me about a recipe she had seen online for “2 Ingredient Muffins.” It’s so easy. And they actually taste good. (Not as good as my family recipe, of course! But still very good.) So, if you want a quick and simple fall treat, this recipe for 2 ingredient pumpkin muffins should make you happy.
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Here’s the “recipe” for 2 ingredient pumpkin muffins:
1 Box Spice Cake Mix or Gluten-Free Option – I used Betty Crocker Gluten Free Yellow Cake Mix instead of spice cake and added my own cinnamon and cloves, about 1/2 teaspoon each. You could also use Pumpkin Pie spice.
1 Can Pumpkin (15 oz.) NOT pumpkin pie filling
That’s it – Those are the only 2 ingredients. *
Note: You will NOT be following the instructions on the box.
- Combine the dry cake mix and the pumpkin in a large bowl. You can mix the batter by hand or with an electric mixer. (The batter will be THICK.) Spoon into a greased and floured muffin pan or a mini muffin pan. Bake times will vary, based on the size.
- Bake at 350 degrees. In my oven, regular size muffins are done in about 17 minutes, but check a bit before that, as ovens vary. When I bake them in a mini muffin pan, they take around 10ish minutes or so. When the muffins bounce back when pressed, they are done. The mini muffins look very cute in my glass pumpkin, after they are cooled.
I made a few with paper baking cups in a regular cupcake pan, but the muffins stuck to the paper, so I preferred not to use them for the rest. Of course, you could probably spritz the paper baking cups with a little cooking spray. They came out great when I just sprayed the cupcake pan with Baker’s Joy.
* I had a reader comment that the muffins didn’t spread for her. The commenter did say she used a large cookie scoop, and that the muffins stayed round. I’ve only spread these in the tin the same way I do it with cupcake batter, so that could make a difference, as I didn’t have that problem. Most of the recipes I’ve seen online that are similar to this one don’t use water. But, if you’re concerned they might not spread, possibly try some water (maybe 1/2 to 1 cup), and that will result in a thinner batter. Also, fill the tin the same way you would cupcake batter, rather than using a cookie scoop.
Give them a try and let me know how you like them.
Linking to:
Shabby Art Boutique, Imparting Grace, Funtastic Friday, Sum of Their Stories, Building Our Hive, Pam’s Party and Practical Tips, Happiness is Homemade, Keeping it Real, Lou Lou Girls, Wonderful Wednesday, Try It Like It, Funtastic Friday, Life and Linda, Sew Can Do, My Random Musings, Senior Salon Pit Stop, French Ethereal, The Answer is Chocolate, Thursday Favorite Things, Wednesdays in the Studio, A Pinch of Joy, Mostly Blogging, The Cottage Market, Fluster Buster
These look great! I love pumpkin. I love the background and your header.
Have a great Thanksgiving.
Hi Pam, those muffins look absolutely delicious. Thanks for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
Sounds great and reminds me of a weight watcher recipe I used to make years ago.
Thanks Chris–yes they are really good.
Karen–Yes, the version with the added water was from Weight Watchers. Thanks for visiting!
Hi Pam!
Thanks for your visit and sweet comment. I'm so glad you stopped by. It's always fun to meet other bloggers. And because you left a comment, it made it possible for me to find my way here to your oh so cute and cheerful blog. I'll be back.
Hugs,
Kat
I’m licking my lips right now! Looks so good! Pinned and tweeted. We truly appreciate you taking the time to be a part of our party. Please stop by and party with us again. The party starts Monday at 7 pm and ends on Friday at 7 pm. Happy Monday! Lou Lou Girls
Yum, those sound amazing and easy – my favorite! 🙂 #HomeMattersParty
I bet this is good. I have a pumpkin spice mug cake recipe that I use that is very similar and it works in the microwave. #HomeMattersParty
This sounds so easy, Pam #HomeMattersParty
Love easy recipes & we are huge fans of pumpkin anything, so this is great! Thanks for co-hosting #HomeMattersParty
Only 2 ingredients, sounds so easy! #homemattersparty
I like how simple this is to make. Thank you for sharing this recipe with us.
Yumm-O! Theses sounds amazing! Thanks for sharing!
Pam,
These look so yummy. I like the gluten free additions, since my SIL is GF.
Congratulations, you are being featured on TFT. https://www.eclecticredbarn.com/2021/09/thursday-favorite-things_02141560288.html
Hugs,
Bev
Thank you so much, Bev! I really appreciate it!
It couldn't get much easier than this recipe Pam.
Thank you for sharing your easy 2 ingredient pumpkin muffins at Create, Bake, Grow & Gather this week. I'm delighted to be featuring it at the party tomorrow and pinning too.
Hugs,
Kerryanne
I couldn't believe how easy it was, Kerryanne. Thank you so much for the feature and for pinning!
This is ingenious!
Michele, when I first discovered it, I was so amazed at the simplicity of it!
YES!!! This is my favorite way to make muffins. Full disclosure…I add chocolate chips to mine! Thanks for linking up to #trafficjamweekend
I think I will have to add chocolate chips next time!
Just two ingredients! Wow–even if someone is not a confident baker, they could certainly give this a try!
Thanks so much for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!
Thank you SO much for the feature! I'm so happy that it was chosen!!
You got me at 2 ingredients.
Sounds easy enough. I think I may even have a yellow cake mix around waiting for some pumpkin!
I’d actually like to try the GF option.
Great idea for a quick treat.
Would you say these are more like muffins or cupcakes? They sound kind of sweet.
Come share at the Homestead Blog Hop if you need another place to share! I found you at the Happy Now linkup!
Blessings to you!
Laurie
Ridge Haven Homestead
Homestead Blog Hop
Haha, yes, they are about as simple as it gets! They are very cake-like muffins, but not really like a cupcake, if that makes sense, because of the texture. Defintely a sweeter muffin. I will come by to share, thank you!!
I added about a teaspoon of cinnamon and 1/2 – 3/4 cup chopped walnuts — oh so good
That sounds delicious, Barbara!
Hi Pam, you had me at 2 ingredients! Wow, these sound great, pinning!
They’re really good, Jenna, and so moist. Thanks for pinning!
Love this simple pumpkin muffin recipe, Pam! So happy to be featuring your post at Tuesday Turn About this week! Pinned!
Thank you, Julie!! I appreciate that so much!
These look yummy! So easy, too. I’d probably add some cream cheese frosting and call them cupcakes. Delicious! Visiting from Senior Salon Pit Stop.
I think that’s an excellent idea, Jennifer!
That is incredibly easy! I was so intrigued when I read 2 ingredients! Haha love this idea and cannot wait to try it for some easy morning muffins ^_^
Thanks, Tammy! Yes, a perfect easy morning muffin!
I need a gluten free diet so I ALWAYS appreciate when there is a recipe variation that is gluten free. Thank you for sharing this post on the Home Imagined Link Party.
I’m so glad to hear that, Anna. I’m the same. Thanks so much for hosting the party.
Pumpkins, pumpkins, pumpkins everywhere you look. Thanks for sharing this 2 ingredient recipe with us at #276 SSPS Linky. See you again next week.
Haha, that’s for sure, Esme! Thanks for your great party.
Congratulations, your post will be featured on Monday. See you at InLinkz 277 Senior Salon Pit Stop.
That’s wonderful, Esme! I’m so happy to hear it!!
Hi Pam – We loved this post so much that it will be featured in our Home Imagined Link Party tomorrow!
Thank you so much, Anna!! I appreciate that!
I compared this recipe to the Weight Watcher recipe which calls for 1 cup water.
I used 15oz pumpkin; 17oz box of Pillsbury gf yellow cake mix, 1/2c unsweetened applesauce(vs water), 1 tsp pumpkin pie spice. Used a large cookie scoop to put in muffin tin. Baked 350 for 20-21 minutes. They never spread, don’t look like the picture above or muffins-still scoop shape. Tasted ok, moist but somewhat dense. Gf mixes are expensive, hate to experiment further.
I’m sorry to hear your muffins didn’t spread, Connie. (I didn’t use a cookie scoop; I just put the batter in the tin the same way I do with cupcakes. That might have been the difference, as you said you used a large cookie scoop, and it’s a very, very thick batter.) I completely understand your unwillingness to experiment, given the cost of the GF cakes mixes, (well, and the pumpkin, too!) I will make a notation in the post about water, too.
I am definitely making these this week!
Oh good! I hope you enjoy them!
Pam,
Great pumpkin dessert. Congratulations, you are being featured on TFT. I hope ou stop by. https://eclecticredbarn.blogspot.com/2025/09/pumpkin-desserts-on-tft.html
Hugs,
Bev
Oh, yum! I still haven’t had anything pumpkin this whole season! I need to give these a try. Visiting from the Wednesdays in the Studio linkup.
Oh, good Jennifer! Hope you enjoy!
Yum! Featuring you at Wednesdays in the Studio!
Thank you so much, Jennifer! I appreciate it!!