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This 3-ingredient pumpkin muffin recipe is easy to make and uses simple ingredients like a cake mix, canned pumpkin, and an egg! These turn out so well and are the perfect grab-and-go breakfast or snack food for fall! Gluten-free option available!
Fall is here which means my body instantly wants everything to be flavored with pumpkin and apples and I’m happy to oblige! These are the easiest pumpkin muffins you’ll ever make. Hands down! I mean, it doesn’t get much easier than three ingredients!
We make these at the beginning of the week and then use them for quick snacks or easy breakfast items throughout the week on the way out the door.
Easy Pumpkin Muffin
Make these in bulk and freeze them, or have a baking party with your kids! No matter what, these 3-ingredient pumpkin muffins are so easy and delicious, you’ll want to have them on hand all the time!
Step 1: Gather your supplies.
Ingredients
These ingredients are so versatile that I always keep them on hand. That way I can whip up this recipe any time!
- Spice Cake Mix – Pick your favorite box of spice cake mix. Regular yellow cake won’t work, because it will be missing those warm flavors you need to blend with the pumpkin.
- Canned Pumpkin – Make SURE you get pumpkin puree and not pumpkin pie mix because they are not the same. Regular pumpkin puree is what you need for this recipe.
- Egg – This is technically optional, but I’ve found that the finished muffins are much more moist and enjoyable with the egg! You can also use 1/2 cup of Greek yogurt instead of the egg, if needed.
GLUTEN-FREE OPTION: If you need these pumpkin muffins to be gluten-free, just grab a gluten-free spice cake mix! Namaste spice cake has been a favorite of ours for over 20 years!
Step 2: Mix the ingredients.
Mix the cake mix, the pumpkin puree, and the egg together. You can easily do this by hand.
You don’t need to add the eggs, oil, and water like the back of the cake mix says, just the ingredients listed for this recipe. The batter will be thick, but it’s supposed to be that way.
Step 3: Spoon it into muffin pans.
This recipe will make about 16 regular-sized muffins or about 36 mini muffins.
Keep in mind if you use a mini muffin pan, that your cook time will be reduced. See the recipe notes in the recipe card below. Fill your greased muffin cups about 2/3 of the way full. They won’t rise too much, so don’t worry about that.
Step 4: Bake your pumpkin muffins.
Bake your 3 ingredient pumpkin muffins according to the back of your cake mix package.
I baked mine for about 18 minutes and they came out perfect. Just make sure when a toothpick is inserted it comes out clean. Let them cool for about 5-10 minutes before removing them from the pan.
3-Ingredient Pumpkin Muffins Variations
One of the fun things about this recipe is that you can customize it very easily! Just add a few mix-ins or a frosting on top and you have a brand new way to enjoy your pumpkin muffins!
- Nuts. Add walnuts to the mix to change these up a bit!
- Frosting. Make these into cupcakes by adding a cream cheese frosting to the tops of these pumpkin muffins once they’ve cooled.
- Topping. Make a cinnamon sugar crumble to add to the top of these for some pizzazz!
- Chocolate. Add chocolate chips to these for a pop of chocolate!
Even more fall desserts
- No Bake Pumpkin Cheesecake – This is the best pumpkin cheesecake recipe you’ll have, and it’s so simple!
- Pumpkin Pie Recipe – If you’re looking for an amazing pumpkin pie recipe, this is it!
- Foolproof Pumpkin Roll – This is THE most foolproof pumpkin roll recipe you’ll make!
- Fall Sprinkle Cookies – These fall sprinkle cookies are so easy to make and are perfect for holiday baking!
These 3 ingredient pumpkin muffins will be your new favorite go-to recipe this fall!
3-Ingredient Pumpkin Muffins
Ingredients
- 1 box spice cake mix see notes for gluten-free option
- 15 oz pumpkin puree
- 1 egg
Instructions
- Preheat oven to 350°F
- Mix all ingredients in a large mixing bowl until well combined.
- Spoon batter into a greased muffin pan. Fill cups about 2/3 of the way full.
- Bake regular size muffins for 16-19 minutes or until a toothpick inserted comes out clean. For mini pumpkin muffins, see the notes below.
Notes
For Mini Muffins
- If you’d like them to be more bite-sized, make mini pumpkin muffins instead! Simply use a mini muffin pan and reduce the cook time to 12-15 minutes or until a toothpick inserted comes out clean.
Ingredients
These ingredients are so versatile that I always keep them on hand. That way I can whip up this recipe any time!- Spice Cake Mix – Pick your favorite box of spice cake mix. Regular yellow cake won’t work, because it will be missing those warm flavors you need to blend with the pumpkin.
- Canned Pumpkin – Make SURE you get pumpkin puree and not pumpkin pie mix because they are not the same. Regular pumpkin puree is what you need for this recipe.
- Egg – This is technically optional, but I’ve found that the finished muffins are much more moist and enjoyable with the egg! You can also use 1/2 cup of Greek yogurt instead of the egg, if needed.
Nutrition
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These sound amazing, one question- what size spice cake mix? Different brands have different sizes ranging from 13.25oz to 15.25oz which could make a difference in the muffins.