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a stack of 3 pumpkin muffins on a wooden serving tray
Victoria Pruett

3-Ingredient Pumpkin Muffins

5 from 1 vote
This easy pumpkin muffin recipe 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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 16 muffins
Course: Breads, Dessert, Snack
Cuisine: American
Calories: 154
Ingredients Method Notes

Ingredients
  

  • 1 box spice cake mix see notes for gluten-free option
  • 15 oz pumpkin puree
  • 1 egg

Method
 

  1. Preheat oven to 350°F
  2. Mix all ingredients in a large mixing bowl until well combined.
  3. Spoon batter into a greased muffin pan. Fill cups about 2/3 of the way full.
  4. 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

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!

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.