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3 Ingredient Pumpkin Muffins

5 from 1 vote
Total Time: 25 mins

These quick 3 Ingredient Pumpkin Muffins will be the easiest muffins you ever make. They are fluffy, moist and super delicious. All you need is spice cake mix, pumpkin puree, and water.

Craving more pumpkin recipes? Try my Pumpkin Pasta Bake, Maple Pumpkin Fruit Dip, or Marshmallow Pumpkin Milkshake!

3 ingredient pumpkin muffins in an antique pan surrounded by mini pumpkins, and cinnamon sticks.

The BEST Pumpkin Muffins!

There is literally no better pumpkin muffin. Sorry, not sorry, if you think you have a better pumpkin muffin recipe out there. But seriously they are the BEST I have ever tasted, given the amount of work and ingredients required. I know it is presumptuous but you have to try them and see for yourself. They are the BEST because…

  • They are made with 3 basic ingredients – spice cake mix, canned pumpkin puree, and water. That’s all!
  • You don’t need a mixer to make these, just one bowl and a spatula.
  • A quintessential fall breakfast treat that tastes homemade. Eat them any time of the day, when you are on the go, or need a quick yummy snack to take to a party. Everyone will love them.

Video Tutorial:

The 3 Ingredients (and a few notes)

  • Spice Cake Mix: Use any brand you can find, I always opt for Betty Crocker. If you cannot find it I recommend using yellow cake mix and 2 teaspoons of pumpkin pie spice.
  • Pumpkin Puree: Make sure you grab a can of unsweetened pumpkin puree. Pumpkin pie filling is not the same thing so don’t buy that.
  • Water: Most recipes I found did not include water and I have no idea why. Water is what gives the muffins a fluffy, light texture. Without it the muffins are very dense.
Ingredients. Spice Cake Mix, pumpkin puree, and water.

How To Make 3 Ingredient Pumpkin Muffins From Scratch

This is a short summary of the steps, the recipe card below will have more details.

  1. Line muffin pan cavities with baking cups, parchment paper, or nonstick cooking spray.
  2. Combine the spice cake mix, pumpkin puree, and water.
  3. Fill each cavity 3/4 of the way full with the batter.
  4. Bake until the muffins spring back to the touch and the tops are no longer glossy.
  5. Cool and remove from the pan.

FOR MINI MUFFINS: This recipe can make 48 mini muffins. Follow the directions as normal and bake them for 12-15 minutes.

Customize Your 3 Ingredient Pumpkin Muffins

There are a lot of ways to make these pumpkin muffins really special. Try some of these suggestions:

Add ins:

  • Chocolate chips
  • Nuts: walnuts, pecans, etc.
  • Cranberries
  • Candied ginger
  • Cinnamon chips
  • Chopped fruit
  • Butterscotch chips
  • Raisins
  • Caramel bits

Toppings:

  • Cream glaze: 1 cup of powdered sugar and 1 tablespoon of heavy whipping cream or milk. Drizzle it on your muffins after they have cooled.
  • Streusel: 3 tablespoons softened unsalted butter, 1 teaspoon cinnamon, pinch of salt, 3 tablespoons brown sugar, 1/3 cup flour mixed together. Sprinkle it on your muffins before you throw them in the oven.
  • Brown sugar and cinnamon mixture put on your muffins before you bake them.
Pumpkin muffins surrounded by mini pumpkins, cinnamon sticks, and half eaten muffins.

Frequently Asked Questions (FAQ’s)

Can I use pumpkin pie filling?

No! Pumpkin pie filling is not only a different texture, but it is sweet too. By adding that with the cake mix you will have an unpleasantly sweet muffin. Always opt for unsweetened pumpkin puree because it is just pumpkin with no additional ingredients.

What do I substitute Spice Cake Mix with?

To have a similar flavor, you can use yellow cake mix with 2 teaspoons of pumpkin pie spice. To mix it up, you can use chocolate cake mix, Cinnamon Toast Crunch cake mix, carrot cake mix, or butter pecan cake mix.

Can I freeze pumpkin muffins?

Yes, these freeze very well actually. I like to prep them for school lunches and on the go breakfast. Individually wrap each muffin in plastic wrap and then freeze them in an airtight container or sealable plastic bag for up to 4 months. Thaw them at room temperature for 3 to 4 hours before serving. You can also defrost them in the microwave for 30 to 60 seconds (be sure to remove the plastic wrap first).

Are pumpkin muffins healthy?

This depends on your view of healthy. These muffins are under 100 calories each and do contain vitamin A and nutrients from the pumpkin. But the cake mix isn’t the healthiest, it does contains a good amount of sugar, carbs, and sodium. You can be the ultimate judge as to whether or not they are “healthy.”

A bite taken out of a pumpkin muffin to see the airy consistency.

More Muffin Recipes You Might Enjoy:


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Enjoy Entirely, Elizabeth
3 ingredient pumpkin muffins in an antique pan surrounded by mini pumpkins, and cinnamon sticks.

3 Ingredient Pumpkin Muffins

Elizabeth Swoish
The best one bowl pumpkin muffins! They are quick and easy to make, delicious, moist, and fluffy. Not to mention, you only need three ingredients- spice cake mix, pumpkin puree, and water.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Dessert, Snack
Servings 16 muffins
Calories 73 kcal

Equipment

  • 2 12 cavity muffin pan

Ingredients
  

  • 1 box spice cake mix; or yellow cake mix with 2 tablespoons of pumpkin pie spice
  • 15 ounce unsweetened pumpkin puree; canned or fresh
  • ¼ cup water

Instructions
 

  • Preheat oven to 425° F and line the muffin pan cavities with baking cups, parchment paper, or nonstick cooking spray.
  • To a large bowl add the spice cake mix, pumpkin puree, water and mix until the batter is just combined.
  • Fill each cavity 3/4 of the way full using a cookie scoop, spoon, or measuring cup.
  • Bake for 5 minutes and then reduce the oven temperature to 350° F and bake for 10 more minutes. The muffins should spring back to the touch and the tops no longer glossy.
  • Remove from oven and let cool for 10 minutes before removing the muffins from the pan. Place on a wire rack to cool to room temperature.

Video

Notes

Storing Information:
  • At room temperature, covered, for two to three days.
  • In the refrigerator, covered, for one week.
  • In the freezer, wrapped in plastic wrap and in an airtight container or plastic sealable bag, for up to three months. 
How to Make MINI Pumpkin Muffins:
  • Follow the directions as normal and bake them at 350° F 10-12 minutes. The recipe yields 36-48 mini muffins.
Customize Your Pumpkin Muffins:
  • Add ins: chocolate chips, walnuts, cranberries, pecans, candied ginger, chopped fruit, butterscotch chips, raisins, etc.
  • Toppings:
    • Cream glaze: 1 cup of powdered sugar and 1 tablespoon of heavy whipping cream or milk. Drizzle it on your muffins after they have cooled.
    • Streusel: 3 tablespoons softened unsalted butter, 1 teaspoon cinnamon, pinch of salt, 3 tablespoons brown sugar, 1/3 cup flour mixed together. Sprinkle it on your muffins before you throw them in the oven.
    • Brown sugar and cinnamon mixture put on your muffins before you bake them.
  •  
Keyword 3 INGREDIENT PUMPKIN MUFFINS, MUFFINS, PUMPKIN MUFFIN RECIPE, PUMPKIN MUFFINS, PUMPKIN MUFFINS WITH CAKE MIX

If you make my 3 Ingredient Pumpkin Muffins, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on September 12th, 2022

2 thoughts on “3 Ingredient Pumpkin Muffins”

  1. 5 stars
    This was incredibly easy for someone who loves to cook, but doesn’t love to bake! My toddlers helped me out too and had a blast! Everyone loved them. I’ll for sure be making them again!

    Reply

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