There’s something magical that happens when the air turns crisp, the leaves start to fall, and I get my first whiff of cinnamon and nutmeg in the kitchen. That’s when I know it’s time for Pumpkin Spice Muffins—specifically, these easy, two-ingredient gems that taste like they came straight from a bakery.
I first made them on a whim with a can of pumpkin and a box of cake mix, just to see if they’d actually turn out. Not only did they work—they blew me away. Moist, fluffy, perfectly spiced, and ridiculously simple. No oil, no eggs, no fuss. Ever since, they’ve been my go-to fall bake whether I’m feeding a crowd or just need something cozy with my morning coffee.
Here’s how I make them and why they deserve a spot in your fall baking rotation.
Why These Pumpkin Spice Muffins Work
I’ve made a lot of muffins over the years, but these stand out for a few key reasons:
- Only two main ingredients: Yep, that’s all you need.
- Super quick to make: No mixer, no long prep—just mix and bake.
- Perfectly moist and tender: The pumpkin keeps them soft for days.
- Packed with fall flavor: The spice cake brings the cinnamon, nutmeg, and clove vibes.
- Totally customizable: Add chocolate chips, nuts, or cream cheese frosting for a twist.
Ingredients You’ll Need
(Makes 12 muffins | Prep Time: 5 minutes | Bake Time: 18–22 minutes)
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pure pumpkin (not pumpkin pie filling)
Optional mix-ins and toppings:
- 1/2 cup chocolate chips or chopped walnuts
- Cinnamon sugar for sprinkling
- Cream cheese glaze for drizzling
- Pumpkin seeds for a crunchy top
How I Make These Easy Pumpkin Muffins
1. Preheat and Prep
I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick cooking spray.
2. Mix the Batter
In a large bowl, I mix the entire can of pumpkin with the dry spice cake mix. That’s it—no eggs, oil, or water needed. The batter is thick, so I stir until everything is fully combined and smooth.
If I’m adding chocolate chips or nuts, I fold them in at this stage.
3. Fill the Muffin Cups
I scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. The batter doesn’t rise as much as traditional cake batter, so I don’t worry about it overflowing.
Sometimes I sprinkle cinnamon sugar or pumpkin seeds on top for extra flair.
4. Bake and Cool
I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean. They’ll be puffed, golden, and your kitchen will smell like heaven.
I let them cool in the pan for a few minutes before transferring to a wire rack to finish cooling.
My Tips for Perfect Pumpkin Muffins
- Use pure pumpkin, not pie filling: You want that rich pumpkin flavor without added sugar or spices.
- Don’t overbake: Pull them when a toothpick comes out clean—they’ll stay moist if you don’t let them dry out.
- Want mini muffins? Bake in a mini muffin tin for 12–14 minutes instead.
- Add-ins make them extra special: Chocolate chips, cranberries, or pecans all work beautifully.
- Top with cream cheese glaze for dessert vibes: Just mix cream cheese, powdered sugar, and a splash of milk.
How I Serve and Store Them
These muffins are perfect for breakfast on the go, afternoon snacks, or a cozy dessert. I like them slightly warm with a pat of butter or a swipe of almond butter.
To store, I keep them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze like a dream. I wrap them individually in plastic wrap and freeze in a zip-top bag—then just microwave for 30 seconds when I need a quick pumpkin fix.
FAQs From My Fall Baking Notes
Q: Can I use a different cake mix flavor?
A: Absolutely. Yellow cake or chocolate cake also work great, but spice cake really brings that classic fall flavor.
Q: Can I turn this into a loaf?
A: Yes! Pour the batter into a greased 9×5-inch loaf pan and bake for 40–45 minutes, or until a toothpick comes out clean.
Q: Are they healthy?
A: Compared to traditional muffins, they’re a little lighter—no added oil or eggs, and pumpkin adds fiber and nutrients.
Q: Can I add frosting?
A: You can and you should. Cream cheese frosting or a dusting of powdered sugar takes these from breakfast to dessert.
Why These Muffins Are on Repeat Every Fall
There’s something about the smell of pumpkin spice wafting through the house that just makes everything feel better. These muffins are quick, foolproof, and packed with cozy flavor—no stress, no mixer, no long ingredient list.
Whether you’re baking for a brunch, packing lunchboxes, or just craving something warm and sweet on a chilly day, this recipe delivers. It’s my favorite kind of seasonal baking: simple, delicious, and guaranteed to make your kitchen smell like fall.
These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
Ingredients
- 2 cups pumpkin puree
- 1 cup all-purpose flour
- 1 cup sugar
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 2 cups chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, eggs, and vegetable oil.
- In another bowl, whisk together the flour, sugar, pumpkin spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips or walnuts.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
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