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These 3 ingredient Pumpkin Muffins use cake mix for the ultimate easy, delightful sweet treat. They come together quick and will impress guests. You will enjoy the spiced cake mix flavors, the perfect fall breakfast.
Why Make 3 Ingredient Pumpkin Muffins
Get ready for fall and whip thee little morsels up! You will be shocked at how easy they come together.
- Easy.
- So Flavorful.
- Minimal Ingredients.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Pumpkin Purée. I just use 1 can of pumpkin purée.
- Boxed Spiced Cake Mix. This tastes so much like fall! Lots of cinnamon and nutmeg flavors you will love. This is the main ingredient to the muffins so don’t skip it! You can also use vanilla cake mix if preferred.
- Chocolate Chips. I used milk chocolate chips but any will work.
Steps To Make This Recipe
Such an easy recipe, just preheat the oven to 350º, mix the ingredients together well and pop them in the oven to make. You can also make pumpkin bread using the cake mix if you want. Yum!
If you are making Pumpkin Bread with cake mix, just use a standard bread loaf pan. Grease it well and bake for 40-45 minutes. Times will vary a bit due to oven variations.
Recipe Tips
- Don’t overcook the muffins. I prefer them on the softer side so I like them to be just slightly undercooked since there are no eggs in them.
- Add walnuts for some extra crunch!
- If you don’t like “spiced” flavors just use vanilla boxed cake.
- Make Pumpkin Bread with cake mix, just use a bread loaf pan and adjust cooking time to a bit longer, 40-50 minutes or until a toothpick comes out clean.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe FAQs
Yes, make these 3 Ingredient Pumpkin Muffins gluten free by using a boxed gluten free cake mix.
Yes! Just grab a standard sized bread loaf tin, grease it up good and bake for 40-50 minutes or until the toothpick comes out clean.
Other Yummy Pumpkin Recipes
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
- ⅓ cup Chocolate Chips , use more if desired!
Instructions
- Preheat the oven to 350º F. In a large mixing bowl, add the cake mix and canned pumpkin.
- Mix the two ingredients well, it will take a little patience and the batter will be very thick! Fold in the chocolate chips. Add as much as you want! Save a few for the top of the muffins.
- Grease the muffin tin or line it with muffin cups. Using a spoon, scoop the mixture into the muffin cups until they are filled 3/4ths of the way. Sprinkle with a few extra chocolate chips (for looks).
- Bake for 25-30 minutes or until the toothpick comes out clean.
- Let them sit and cool for a few minutes before enjoying.
Notes
- Don’t overcook the muffins. I prefer them on the softer side so I like them to be just slightly undercooked since there are no eggs in them.
- Add walnuts for some extra crunch!
- If you don’t like “spiced” flavors just use vanilla boxed cake.
- Make Pumpkin Bread with cake mix, just use a bread loaf pan and adjust cooking time to a bit longer, 40-50 minutes or until a toothpick comes out clean.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
