3 Ingredient Pumpkin Muffins

When fall rolls around, nothing beats a batch of fluffy, pumpkin-packed muffins, and this 3 Ingredient Pumpkin Muffins recipe makes it easier than ever. 

With just a box of spice cake mix, a can of pumpkin puree, and a few eggs, you'll have delicious pumpkin muffins on the table in no time. These are some of the easiest pumpkin muffins you will ever make, and they aren't overly sweet and be served as a side to complement soups and salads.

This recipe is perfect for busy mornings, a cozy afternoon snack, or even a quick dessert. The best part? These muffins are simple to make but taste like you spent hours in the kitchen!

If you are looking for some more pumpkin-themed recipes, try my Pumpkin Spice Donuts, Pumpkin Cheesecake Cookies, or Pumpkin Pie Without Evaporated Milk.

Why You'll Love These Easy 3-Ingredient Pumpkin Muffins

• Only 3 ingredients! Yep, that's all you need. If you love easy recipes with simple ingredients, you'll fall head over heels for these muffins—no need for extra trips to the store or a long ingredient list. Using a boxed cake mix makes fluffy pumpkin muffins. 
• Perfect fall flavor – These muffins have all the pumpkin spice flavor you crave this time of year, thanks to the combination of pumpkin puree and spice cake mix.
• Quick and easy – You can have these muffins mixed and in the oven in just 10 minutes. They're perfect for when you need a fast, delicious pumpkin muffin.
• Great for meal prep – These muffins store well in an airtight container at room temperature, making them a great option for busy mornings. Plus, they freeze beautifully for a grab-and-go treat later.

Since you'll only be using a cup of canned pumpkin, see my post about freezing canned pumpkin puree. It's a great way to preserve leftover pumpkin.

Substitutions

• Spice Cake Mix Recipe - If you don't have a box of spice cake mix on hand, don't worry! You can easily swap it for a box of yellow cake mix or even white cake mix. Just add some extra pumpkin spice or a combination of cinnamon, nutmeg, and cloves to get that classic fall flavor.
• Want to mix things up a bit? Try using a gluten-free cake mix or even a chocolate cake mix for a fun twist on the traditional pumpkin muffins.

Variations

• Add-ins - Mix in some semi-sweet chocolate chips, milk chocolate, or even butterscotch chips to take these muffins to a whole new level. Walnuts or pecans also add a nice crunch.
• Mini muffins - For bite-sized treats, use a mini muffin pan. Just be sure to adjust the baking time, as mini muffins will bake faster (about 10-12 minutes).
• Loaf Version - Even though it's not the same exact recipe, I have a Pumpkin Bread Recipe With Spice Cake Mix that is very similar.
• Optional toppings - A dusting of powdered sugar or a cinnamon sugar topping makes these muffins irresistible. You can sprinkle the cinnamon sugar on before baking, or for an extra indulgent treat, dip the tops of the muffins into melted butter after baking and roll them in a cinnamon sugar mixture. Another option is a dollop of cream cheese frosting for a sweeter touch.

Ingredients

​*For specific ingredient amounts, please scroll down to the printable recipe card.

How To Make These Cake Mix Pumpkin Muffins

Step 1. Prepare the Muffin Tin. Preheat oven to 375 ℉. Line a standard-size muffin with cupcake liners and spray baking spray. Set aside.

Step 2. Beat The Eggs. In a large mixing bowl, lightly beat eggs with a whisk or fork.

Step 3. Add The Rest. Add the spice cake mix and the pumpkin purée and combine with a rubber spatula. 

Step 4. Fill The Muffin Pan. Using a large cookie scoop, fill each muffin well ⅔rds full with muffin batter.

Step 5. Bake The Muffins. Bake for 13-15 minutes or until a toothpick inserted into the muffins comes out clean.

Step 6. Cool The Muffins. Transfer the muffins to a wire rack to finish cooling.

Storage and Freezing

Store any leftover muffins in an airtight container at room temperature for up to three days. They can be stored in the refrigerator for up to seven days. I think these get better the second day because the moisture from the pumpkin has time to soak in overnight, making the muffins extra tender and flavorful.

These muffins freeze really well. To freeze, place the cooled muffins in a freezer bag or wrap them in plastic wrap and store them in the freezer for up to three months. When you're ready to enjoy, just let them thaw at room temperature or pop them in the microwave for a few seconds.

Natalie's Pro Tip

Many cake mix companies have recently reduced the size of their cake mixes from 15.25 ounces to 13.25 ounces. To get the best results with this recipe, make sure you're using a 15.25-ounce box of cake mix, or you might end up with muffins that are a little too dense. 

Notes and FAQs