These bakery style pumpkin muffins will fill your home with the smell of pumpkin spice and excite everyone to take a bite. These 3 ingredient pumpkin muffins with cake mix are quick, easy to make, full of fall flavor, and super moist.
These easy pumpkin muffins with spice cake mix are made with just three ingredients but taste like hours were put into making them. All you need is some pumpkin puree, a box of spice cake mix, and some milk!
Reasons you’ll love this recipe
- FALL FLAVORS: If you love pumpkin spice, then these 3 ingredient pumpkin muffins will be a true dream. Each bite tastes like fall, just like our easy pumpkin pie spice cookies and easy pumpkin crescent roll cinnamon rolls.
- EASY: This moist pumpkin muffin recipe requires three simple ingredients that will take less than 2 minutes to mix together in just one bowl.
- FESTIVE: These spice cake muffins with pumpkin will put you in the fall mood and are perfect for sharing with family at Thanksgiving or having for breakfast on a breezy autumn day.
- VERSITLE: You can eat these pumpkin spice muffins for breakfast, a quick afternoon snack, or a dessert after dinner. They’re super addicting, so don’t be surprised if they’re gone quickly!
- PUMPKIN PUREE: This recipe for pumpkin muffins using canned pumpkin gives these muffins all the pumpkin flavor you’re looking for and also gives them a beautiful orange color that really ties in all the fall fun. Be sure to buy pumpkin puree, not pumpkin pie filling. They’re different but often get mixed up in baking!
- SPICE CAKE MIX: This recipe uses the Betty Crocker Spice Cake Mix, but feel free to use any boxed spice cake mix you can find on the shelf at the grocery store. The spice cake mix and the pumpkin puree combined together make these muffins full of pumpkin spice and deliciousness.
- MILK: 2% milk is used in this recipe, making these muffins super rich and moist.
See the recipe card below for the ingredient measurements.
- MIXING BOWL: All you need is one bowl to mix all the ingredients for this muffin recipe.
- ELECTRIC HAND MIXER: For mixing the muffin batter.
- CAN OPENER: For opening the pumpkin puree can.
- MUFFIN TRAY: This recipe makes 12 delicious muffins, so you only need one standard muffin tray for this small batch recipe.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Prepare: Preheat the oven to 375° F, and line a muffin tray with 12 muffin liners. Lightly grease the liners with cooking oil spray and set it aside.
- Mix: In a bowl, combine all the ingredients and mix it until it’s smooth. Evenly distribute the batter to each muffin tin in the muffin tray.
- Bake: Bake the muffins on the middle rack for 18-20 minutes or until a toothpick comes out clean.
- Serve: Let the muffins rest for 10 minutes before removing them from the tray and wait until they’re at room temperature to serve.
- Use a toothpick to tell if your muffins are ready. When baking is up, poke the pumpkin muffins with a toothpick to tell if they’re ready. If the toothpick comes out clean with a few crumbs, they’re ready. If there’s batter on the toothpick, they probably need a minute or two more.
- Bake on the middle rack. Baking the muffins on the middle rack is recommended to avoid the tops or bottoms of the muffins from potentially burning.
- Don’t overmix. Mix the ingredients in the muffin batter until they’re fully incorporated and smooth. If you overmix the batter, the muffins may turn out dense.
- Don’t mix up the pumpkin. This recipe uses pumpkin puree, not pumpkin pie filling. These ingredients are different, but they’re usually right beside each other in the grocery store and commonly get mixed up, so just be careful when grabbing your pumpkin!
Substitute your pumpkin pie spice with other spices by combining spices like cinnamon, ginger, allspice, nutmeg, and/or cloves.
They should be refrigerated in an air-tight container after 24 hours to keep them fresh.
They can be left on a cooling rack for up to 24 hours at room temperature; however, they should be refrigerated afterward in an air-tight container.
- Chocolate Chips: Chocolate and pumpkin go together like peanut butter and jelly! Consider adding a cup or two of chocolate chips to these pumpkin spice muffins. Use your favorite type of chocolate chips because whether they’re dark, milk, or semi-sweet, they will all taste delicious in these pumpkin spice muffins.
- Nuts: How about throwing some roasted nuts in these pumpkin spice muffins? They’ll give the muffins a satisfying crunch and a toasty flavor perfect for fall. Roasted pecans or walnuts are a good option to pair deliciously well with the pumpkin in these muffins.
- Cream Cheese: Add a swirl of sweetened cream cheese in the muffins by mixing together cream cheese and granulated sugar, plopping about a tablespoon on each muffin and using a toothpick to swirl it into the muffin pumpkin batter. This will add a delicious tangy cheesecake flavor that will pair well with the pumpkin muffins and make them super creamy.
The alternative ingredients are just suggestions and have not been tested.Print
- Moist Pumpkin Cake Mix Bars with Cream Cheese Frosting
- Best Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Sour Cream Coffee Cake with Streusel
- Best Old Fashioned Pumpkin Pie Recipe
- Easy Pumpkin Crescent Roll Cinnamon Rolls
- Quick and Easy Pumpkin Pie Twists Recipe
- Easy Pumpkin Pie Spice Cookies Recipe