Ever stared at a can of pumpkin puree and thought, “There’s got to be more than pie in your future?” Meet the 2-Ingredient Pumpkin Muffin—stupidly easy, suspiciously moist, and the kind of lazy genius that makes people think you actually tried.
Why These Muffins Break All the Rules
No eggs. No oil. No measuring cups disappearing into the abyss of your kitchen drawers. Just cake mix and pumpkin puree in a weirdly perfect marriage where the pumpkin replaces everything—fat, liquid, even binder. The result? Fluffy, spice-kissed muffins with a crumb so tender, you’ll side-eye your from-scratch recipes.
Ingredients & Substitutions
The Dynamic Duo:
- Spice cake mix – The cheat code. Already packed with cinnamon, nutmeg, and clove. Yellow cake mix works in a pinch, but you’ll miss the warmth.
- Pumpkin puree – Not pie filling. That sugary glop will turn these into dessert bricks.
Swaps for the Rebellious:
- Gluten-free? GF cake mix + check your pumpkin brand (some sneak wheat).
- Vegan? Most cake mixes are accidentally vegan—just confirm no milk powder.
- No pumpkin? Mashed sweet potato or butternut squash puree. Applesauce works but tastes like regret.
Step-by-Step Instructions
1. The Dump-and-Stir
Mix the two ingredients until just combined. Overmix, and you’ll get muffins with the texture of a gym mat.
2. Batter Watch
It should look like thick brownie batter. Too stiff? A teaspoon of water. Too runny? Uh, you used pie filling, didn’t you?
3. Fill ‘Em Right
2/3 up the liner—these rise, but not like a soufflé. No liners? Grease the pan like you mean it.
4. Bake Until Just Done
18-20 minutes. A toothpick should come out mostly clean. Overbaked = dry muffins crying for butter.
Cooking Techniques & Science
Why Pumpkin Works
The puree’s starch and fiber mimic eggs and fat. It’s basically nature’s boxed cake hack.
No Eggs? No Problem
Pumpkin’s pectin acts as a binder. The cake mix’s leavening still gives lift.
Temperature Matters
Room temp puree blends smoother. Cold = lumpy batter.
Serving & Pairing Suggestions
Naked or Fancy?
Plain, they’re a breakfast loophole. Toasted with cream cheese? Dessert.
With Coffee
The spices love a dark roast. Or dunk ‘em in chai latte for extra coziness.
For Crowds
Double the batch. They freeze like a dream.
Final Pro Tips
- Add-ins – Chocolate chips or pecans? Yes. Raisins? We’re not monsters, but okay.
- Storage – 3 days airtight. After that, they’re best toasted.
- Make ‘Em Pretty – Dust with powdered sugar or drizzle with maple glaze.
FAQs
Can I use fresh pumpkin?
Roast and puree it first. Canned’s more consistent, though.
Why are my muffins gummy?
Overmixed or underbaked. Or you used pie filling (we told you).
Can I make this as a cake?
9×13 pan, 28-30 mins. Frost with cinnamon cream cheese.
No cake mix?
1:1 flour + baking powder + spices + sugar. But now it’s 10 ingredients.
Too bland?
A pinch of salt and extra cinnamon wakes it up.
Each prompt highlights ease (minimal ingredients) and texture (fluffy interior). Lighting should be warm—think golden morning light through kitchen windows.
Selena is an experienced lifestyle blogger and the voice behind many of Cozy Toned’s inspiring posts. With a passion for mindful living, home styling, and everyday wellness, she shares practical tips and fresh ideas to help readers live beautifully and intentionally.