These 3 ingredient Pumpkin Muffins use cake mix to create an incredibly simple and delicious fall treat. They come together quickly, taste warmly spiced, and are perfect for breakfast, snacks, or as an easy dessert to share with guests.
Why Make 3 Ingredient Pumpkin Muffins
If you want an effortless fall bake that still tastes homemade, these pumpkin muffins are ideal. Using a boxed cake mix makes the batter forgiving and fast, while canned pumpkin adds moisture and seasonal flavor. They’re a great option when you want tasty results without fuss.
- Fast and easy: Ready in under an hour from start to finish.
- Flavorful: Boxed spiced cake mix brings cinnamon, nutmeg, and warm fall notes.
- Minimal ingredients: Just cake mix, pumpkin purée, and optional mix-ins like chocolate chips.
Ingredient Notes
Full measurements and the complete recipe are provided in the recipe card below. Here are a few helpful notes about the main ingredients:
- Pumpkin purée: Use pure canned pumpkin purée (not pumpkin pie filling). One 15 oz can is typical for this recipe.
- Boxed spiced cake mix: A spiced cake mix enhances the autumn flavor profile with cinnamon and nutmeg. If you prefer a milder flavor, substitute a vanilla cake mix.
- Chocolate chips: Milk chocolate chips were used here, but semi-sweet or dark chips work well too. You can increase the amount for extra chocolatey muffins.
Steps To Make This Recipe
This recipe is straightforward: preheat your oven to 350º F, mix the boxed cake mix with canned pumpkin until combined, fold in chocolate chips if desired, then portion into a prepared muffin tin and bake until set. For pumpkin bread using the same batter, pour it into a greased loaf pan and bake until a toothpick inserted in the center comes out clean.
Baking times vary between ovens and pans, so check early. Muffins typically bake faster than a loaf. Allow the baked goods to cool slightly before removing them from the pan to keep them intact.
Recipe Tips
- Don’t overcook the muffins. These muffins are best slightly soft in the center. Because the recipe contains no eggs, pulling them just shy of fully firm yields a tender result.
- Add texture: Stir chopped walnuts or pecans into the batter for crunch.
- Flavor variations: If you prefer less spice, use a vanilla boxed cake mix instead of spiced cake mix.
- Make pumpkin bread: Use a standard loaf pan and bake for about 40–50 minutes, or until a toothpick comes out clean.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm briefly before serving if desired.
Other Yummy Pumpkin Recipes
Dinner
Pumpkin Pasta With Ground Sausage
Breakfast
Pumpkin Cinnamon Rolls
Breakfast
Apple Spice Muffins
Dessert
Pumpkin Pie Spice Cookies
If you try this recipe, I’d love to hear how it turned out. Follow the author on social media for more seasonal recipes and simple baking ideas. Thanks for reading and happy baking!
3 ingredient Pumpkin Muffins
Equipment
- Muffin tin
Ingredients
- 1 (13.25 oz) box spiced cake mix (or vanilla cake mix)
- 1 (15 oz) can pure pumpkin purée
- 1/3 cup chocolate chips (more if desired)
Instructions
- Preheat the oven to 350º F. In a large bowl, combine the boxed cake mix and canned pumpkin.
- Mix until fully combined. The batter will be thick—stir patiently until smooth. Fold in the chocolate chips, keeping a few aside to sprinkle on top.
- Grease a muffin tin or line with paper liners. Spoon batter into each cup, filling about 3/4 full. Top with reserved chocolate chips for appearance.
- Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Avoid overbaking for the most tender texture.
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool slightly before serving.
Notes
- Don’t overcook: These are best slightly soft in the center, especially since the recipe contains no eggs.
- Mix-ins: Try chopped walnuts or pecans for added crunch.
- Flavor swap: Use vanilla cake mix if you prefer a less spiced muffin.
- Pumpkin bread: Pour batter into a greased loaf pan and bake 40–50 minutes, or until a toothpick comes out clean.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat before serving.
Nutrition
Carbohydrates: 40 g |
Protein: 3 g |
Fat: 3 g |
Fiber: 2 g |
Sugar: 4 g
Nutrition information is an approximation and should be used as a guideline.
Additional Info
- Author: Bailey Rhatigan
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Course: Breakfast
- Cuisine: American
- Servings: 9