This pumpkin muffin recipe is one of my readers, Leanne’s, recipes. You know how we hear about pumpkin recipes every year around Thanksgiving? I kept hearing about a pumpkin muffin recipe that uses only two ingredients.
I said, “WHAT?” Then, Leanne posted about having trouble finding pumpkin puree in cans one year. Yes, we can make pumpkin puree, but it’s certainly convenient to have several cans in the pantry, along with a few cake mixes. Now, we can readily get 100% pure pumpkin at least here in Utah.
These muffins are incredibly soft and moist, making them perfect for breakfast, dessert, or snacks. What I love about them is that they only have two ingredients, and voilà, you have a super easy recipe!
I initially realized that 100% pumpkin was in short supply, but it soon became available in every grocery store. Yes, I snagged about 12 cans! It felt like Christmas had arrived at the grocery store!
Pumpkin Muffin Recipe-Only Two Ingredients
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Pumpkin Muffin Recipe-Only Two Ingredients
Step One: Grab Cake Mix
I was lucky enough to grab a spice cake mix and several cans of pumpkin puree. If Leanne says these are yummy, I know they would be!
Step Two: Combine the Mix with the Puree
Combine the dry mix and the 15-ounce can of pumpkin (100% pumpkin). Remember, it’s not the pumpkin pie mix. I used my electric hand mixer, but if you want to build some strength in your muscles, you could stir the mixture by hand.
Step Three: Mix Ingredients
I no longer have the strength to stir it by hand, so I used my hand mixer, shown below, to thoroughly mix the two ingredients.
Step Four: Preheat Oven – Grease Muffin Tin
Preheat the oven to 350°F = (176°C), and grease the muffin tin. I use a cookie or ice cream scoop to fill the muffin tin with the batter.
Finished Product
Oh boy, does your kitchen smell like pumpkin? It’s so awesome! Can you believe how easy these are to make?
Pumpkin Muffin Recipe-Only Two Ingredients
Leanne’s Pumpkin Muffin Recipe-Only Two Ingredients
Ingredients
- 1 15- ounce can 100% pumpkin (not pumpkin pie mix)
- 15.25 ounce Duncan Hines Spice cake mix dry ingredients (any flavor cake mix will work). Just to let you know, Betty Crocker is a smaller box, 13.25 ounces. (yes, it still works)
Instructions
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Preheat the oven to 350°F = 176°C. Heavily grease a 12-cup muffin pan with vegetable spray.
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Combine the cake mix with the can of pumpkin. I used a hand mixer, scraping the sides often.
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Scoop the mixture evenly into the 12 muffin cups.
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Bake for 30-40 minutes depending on the thickness of your muffin tin pan
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To test for doneness, use a toothpick to check if the muffins are done by inserting it and coming out clean. These are so moist!
Please note: The Duncan Hines 15.25-ounce cake mix with the 19-ounce pure pumpkin makes delicious chocolate muffins!
How do I store these pumpkin muffins after baking them?
I stored them in a Tupperware container to retain the moisture. Any airtight container will work.
Can I freeze these after baking them?
Yes, you can freeze them in freezer bags in the serving size you like. I froze two to a bag. They will be suitable for about 2 months in the freezer.
Can I use a different cake mix?
Any cake mix will work; add a touch of cinnamon, pumpkin spice mix, or nutmeg for extra flavor. It’s only 12 muffins, but I wouldn’t over-spice them. You could use a chocolate cake mix with the pumpkin puree, YUM!
What can I add to the batter to make the recipe more interesting?
You can add chocolate chips, finely chopped nuts, dates, or coconut. Remember, the batch is small, so you will not need to add very much.
Why People Love Pumpkin Muffins
There’s something irresistible about pumpkin muffins; they capture the cozy essence of fall in every bite. The warm blend of pumpkin, cinnamon, and nutmeg fills the kitchen with a comforting aroma that feels like home. Soft, moist, and perfectly spiced, these muffins are a seasonal favorite that’s both nostalgic and satisfying. Whether enjoyed with your morning coffee, as a quick snack, or as part of a festive brunch, pumpkin muffins bring a little taste of autumn joy to every moment.
1. Warm, Cozy Flavor
Pumpkin muffins are loaded with spices like cinnamon, nutmeg, and cloves, which instantly bring feelings of warmth and fall comfort. The flavor is both rich and mildly sweet; perfect for chilly mornings.
2. Moist and Tender Texture
Pumpkin puree keeps muffins soft, moist, and rich without being heavy. It’s one of those baked goods that stays fresh longer than most muffins.
3. Seasonal Nostalgia
Pumpkin season signals fall festivities, holidays, and family gatherings. The smell of pumpkin muffins baking reminds people of home, Thanksgiving, and cozy traditions.
4. Versatility
They can be enjoyed plain, with chocolate chips, cream cheese filling, or nuts. Pumpkin muffins work for breakfast, snacks, or even dessert.
5. Healthier Option
Pumpkin is naturally packed with vitamin A, fiber, and antioxidants, so people love that these muffins feel like an indulgence that’s still somewhat nutritious.
6. That Signature Aroma
Few things rival the smell of pumpkin spice baking in the oven. It’s one of those scents that feels instantly comforting and inviting.
The Cozy Charm of Pumpkin Muffins
As soon as the weather cools and the leaves start to fall, pumpkin muffins become the treat everyone craves. Their warm spices, sweet pumpkin flavor, and comforting aroma make them a must-bake for the season. Whether you’re baking for family, friends, or just treating yourself, pumpkin muffins bring the cozy taste of autumn right to your kitchen.
Final Word
I am so glad that Leanne shared her recipe with us. After hearing about the recipe, I Googled it. Oh my gosh, this recipe is all over the internet! Why hadn’t I heard about this easy recipe before? Well, I’m glad we all have it to enjoy, particularly during this special holiday time of year. Let’s keep prepping and baking; it’s worth the effort. May God bless this world. Linda
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