Easy Pumpkin Spice Muffins
Follow our super easy, step-by-step, photo illustrated instructions to make these two ingredient Pumpkin Spice Muffins. All you’ll need is cake mix and canned pumpkin. It really doesn’t get much easier than this to make muffins. Printable recipe included.
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Two Ingredient Pumpkin Spice Muffins Recipe
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To date, this is without a doubt the simplest recipe that you’ll find here on Taste of Southern. It’s hardly worth a step-by-step, photo illustrated recipe because it’s so simple, but I couldn’t resist.
It’s also not one of those good old Southern recipes that my Mama taught me. She never made these that I can recall. But, I’m sure she would have had she known about them.
These are surprisingly tasty muffins, and they stay super moist for days. Perfect for a quick breakfast muffin and they can be made in less than 30 minutes start to finish.
I made these with a spice cake mix, but you could use a plain yellow cake mix if you don’t prefer the taste of the spices. I think it just made them that much better though, and I think you’ll like them should you decide to try them.
When I first saw the recipe, I knew I wanted to try it. Besides, I’ve been looking for another recipe that would let me use my OXO Non-stick PRO 12 Cup Muffin Pan. So, I figured if I was going to make them, I might as well take the photos and share the recipe with you.
Serve them while they’re warm, or anytime you’re looking for a quick snack.
Ready to give them a try? Alright then, let’s head to the kitchen, and… Let’s Get Cooking!
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Easy Two Ingredient Pumpkin Spice Muffins: You’ll need these ingredients.
That’s right, you only need two ingredients to make these muffins. Be sure you get pumpkin puree and not Pumpkin Pie Filling. You just want plain pumpkin in a can.
You could also use yellow cake mix if you don’t care for the spice taste.
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Grab a large mixing bowl and empty the box of cake mix into the bowl.
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Add the canned pumpkin.
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Mix it up really well. Watch for any small lumps that might be in the batter and mix them in.
You can do this with a large spoon, or use a hand mixer. Choice is yours.
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Lightly grease or spray your muffin pan.
I used a baking spray on my OXO Muffin Pan.
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Scoop the batter into the muffin pan.
I used an ice cream scoop to make the job easier, but a spoon will work just as well.
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Fill each cup just over halfway full.
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Place the pan in your oven that has been pre-heated to 350F degrees.
Let them bake for about 15 to 20 minutes, or until they test to be done. Oven temperatures will vary,
so watch them closely and don’t let them burn.
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Insert a wooden toothpick into the middle of one of the muffins. If the toothpick pulls out clean, your muffins are done. If it pulls out with a few crumbs on it, you need to bake them a little longer.
Just let them cool in the muffin pan once you remove them from the oven.
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Enjoy!
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Easy Pumpkin Spice Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
Follow our super easy, step-by-step, photo illustrated instructions to make these two ingredient Pumpkin Spice Muffins. All you’ll need is cake mix and canned pumpkin. It really doesn’t get much easier than this to make muffins. Printable recipe included.
Ingredients
- 1 can (15oz) Pumpkin Puree, not pumpkin pie filling
- 1 box Spice Cake Mix
Instructions
Preheat oven to 350F degrees.
- Empty spice cake mix into a large mixing bowl.
- Add the can of pumpkin puree.
- Mix together until fully combined.
- Place scoops of batter into muffin pan.
- Bake 15-20 minutes, or until done. (Until a inserted toothpick comes out clean)
- Remove pan from oven, place on folded towel and let cool.
- Enjoy!
Notes
If you don’t prefer the spice cake mix, easily substitute with a yellow cake mix.
Keywords: Easy Pumpkin Spice Muffins Recipe, 2 ingredient pumpkin muffins, southern recipes, quick
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Your Comments: Have you ever made muffins this easy?
I’d love to hear your thoughts about our recipe. It will only take a minute or two to share them with us in the Comment section below. It might just help someone else to consider giving our recipe a try. Please note that all comments are moderated. That just means that I personally read each and every one of them before they are approved for our family-friendly site here on the Internet. I do hope you’ll give the recipe a try and I’ll look forward to hearing how it turns out for you.
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Be Blessed!!!
Steve
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Looking at your pumpkin spice muffins – we’ve got a Cub Scout camp coming up in a couple of weeks (it’s summer here in South Africa), I plan on using this as a great cooking activity for them. We don’t get canned pumpkin here, probably because they’re available year round and so cheap, but I’ll cook up a couple of big ones in my pressure cooker, then puree them and take that along. Think it should be a big hit with the boys. Of course, at primary school age you just HAVE to eat what you’ve cooked, but we’ll tell them to eat 2 and take the rest home to share with family! Hoping it will be a big hit!
Hi Dorothy, I do hope you’ll get to enjoy this recipe with the Cub Scouts at camp. I’d love to hear how that turns out. Hope you have a lot of fun with them. Thank you again for your visits, I hope you’ll stop by often. Be Blessed!!! -Steve
Hello Steve – these turned out really great and were a big hit with the boys, Akela and I just had to persuade them that there was NO way we could each eat 23, so they should just offer us half a teaspoonful each of the ones they were going to eat themselves!! Of course, the baking itself had been supervised by the parents who did the catering for us so that there were no nasty accidents in the way of burns.
Hi Dorothy, This is great, thank you for sharing the results, and thank you for taking the time to help the boys learn how to bake. They will remember it forever. Nice work. Please keep it up. Thank you again for your visit, and do visit with us often. Be Blessed!!! -Steve
Hello Steve –
I hope your Thanksgiving was enjoyable. Regarding your recipe for the Easy Pumpkin Cupcakes…my family, friends, neighbors and I all agree that these are really delicious and so easy to make. I have made these twice so far…the first followed your recipe exactly, and this last time I added cranberries and chopped walnuts. The latter was simply a successful experiment on my part, but doesn’t overshadow your recipe at all…you know how pumpkin lovers are…there is no bad pumpkin recipe, right? Thanks for visiting me almost every week on Mondays, via your Taste of Southern newsletter, it has been one of my very favorite visitors and leaves me looking forward to the next one.
Jack
I was very pleased with how these turned out. So easy and so good. We have one for our breakfast with coffee. I was skeptical that they would bake up properly, but they came out perfect. I used the yellow cake mix and added pumpkin pie spice mix as I was unable to find a spice cake mix. Thanks for a super easy recipe.
I made these on Sunday to take to a Sacred Harp hymn singing. Everyone loved them!
Many thanks again for something so good and simple.
🙂
(I did cheat a little and added a few pecans from my daughters tree.)
Thanks so much for the recipe!
I shared it with my children today. It’s so easy that my grandchildren can make it. And it’s perfect for this time of year.
God bless!
That’s another great cake mix hack I have to try. May mix in just a little bit of oats and some raisins to pretend it’s more nutritious 🙂
Thanks, and stay warm – just go turn on that furnace!!!
Hi Cheryl, It’s my understanding that this may have originally been a recipe from the “Weight Watchers” group. Don’t know that for sure though. The addition of oats and raisins sound good, but it would just complicate the recipe even more… right? Smile. What caught my attention and caused me to do it was that it only had two ingredients, and was super simple. I think I’ve got one more left out of the batch I made, and it’s still pretty moist. I hope you’ll try the recipe, and I look forward to your response. Thank you for your support and for your visits, I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
I love simple recipes! I’ll be trying this one out soon. Have a great weekend!
Hi Autumn, I do hope you’ll let me know how you like them when you try the recipe. I hope you have a great weekend as well. Be Blessed!!! -Steve
Well good morning Steve!
What a pleasant surprise to hear from you on a Friday! I have been such a busy bee all week and haven’t had time to compliment you on your ham roll-ups recipe yet and hear you are again with another delicious recipe. So now I have two fairly easy recipes to work with this weekend. 🙂
It has been warm in my neck of the woods, Wichita (transplant), all week but overnight it seems to have gotten cooler with a hint of fall in the air. Perfect weather for baking up some muffins and I love spice cakes, I like to throw in apples or apple butter and some nuts sometimes, but I have never thought of pumpkin. I bet this is a really good flavor!
I have to get back to work now but I want to say thanks for the delicious ideas and have a good weekend. Stay warm and God bless.
Gina
Hi Gina, (Gina is responding to one of my Newsletters) I do hope you’ll try the muffins, I think you will like them. When I saw your comment about the apples, it made me wonder if adding applesauce instead of pumpkin would work about the same. I bet it would, and I guess I’ll have to try that next. Thank you for the idea. I appreciate your visits and your support… as always. Be Blessed!!! -Steve
These look so easy. I would find a way to include nuts. I absolutely love nuts with spiced baked goods. Thank you for this simple yummy recipe.
Looking forward to trying these. Of course, I will add some nuts because pecans or walnuts make everting taste better!