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.

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.

Equipment Needed

• 12 Cavity Cupcake Baking Pan: Make sure you are using a light silver pan. Dark and even gold/ bronze colored pans will brown and even burn the cupcakes because of the amount of heat they absorb rather than reflect.
• Baking Cups: Use any color or pattern you prefer. You can also use or make your own parchment cups.
• Large Cookie Scoop: These are great for getting even amounts of batter.

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.

Storing Information

Always store pumpkin muffins in an airtight container or sealable plastic bag. At room temperature they will last up to 3 days and in the refrigerator up to 5 days. These muffins have a lot of moisture in them so they do tend to mold quicker (because of the pumpkin puree).

These pumpkin muffins freeze very well too! 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).

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.

If you love minimal ingredients and how easy these muffins are, then you have to try this 3 ingredient mug cake recipe!