Introduction**
Warm, comforting, and irresistibly fragrant — these Pumpkin Spice Muffins are the perfect treat for cozy autumn mornings or festive holiday gatherings. Made with just two main ingredients — a spice cake mix and pure pumpkin puree — this recipe is beloved for its simplicity, rich flavor, and moist texture. It’s a one-bowl wonder that brings the essence of fall straight into your kitchen.
Ingredients**
- 1 box (15.25 oz) Spice Cake Mix (any brand, such as Betty Crocker or Duncan Hines)
- 1 can (15 oz) 100% Pure Pumpkin Purée (such as Libby’s)
Optional Add-ins (for extra flair):
- 1 tsp vanilla extract
- 1 cup chocolate chips or white chocolate chips
- 1 cup chopped pecans or walnuts
- 1 tsp pumpkin pie spice or cinnamon
- Cream cheese frosting (for topping)
Instructions**
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Combine the cake mix and pumpkin puree in a large mixing bowl. Stir until the mixture is smooth and thick.
- (Optional) Add any desired mix-ins such as chocolate chips or nuts.
- Spoon the batter evenly into each muffin cup, filling them about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5–10 minutes before removing from the tin. Enjoy warm or at room temperature.
Method Summary**
- Method type: Baking
- Preparation time: 5 minutes
- Baking time: 20 minutes
- Total time: 25 minutes
- Yield: 12 large muffins (or 24 mini muffins)
- Skill level: Beginner-friendly
History**
The marriage of pumpkin and spice dates back to early American colonial times, where pumpkin was a staple ingredient in pies, puddings, and breads. However, the modern shortcut version — using cake mix and canned pumpkin — gained popularity in the early 2000s as a viral internet recipe. It quickly became a fall favorite for busy families, students, and bakers who wanted the flavor of pumpkin pie without the fuss.
Benefits**
- Nutrient-Rich: Pumpkin is loaded with Vitamin A, C, and fiber — great for vision and digestion.
- Low Fat: These muffins contain no oil or butter if made with only the two main ingredients.
- Convenient: Only two ingredients — no measuring or complicated steps!
- Versatile: Can be turned into muffins, loaf cake, or even cookies.
- Perfect for Batch Baking: Great for meal prep, school snacks, or parties.
Formation**
When mixed, the pumpkin puree acts as both the liquid and fat component, binding the dry cake mix into a dense, moist batter. As it bakes, the moisture in the pumpkin steams inside the batter, creating a tender crumb and natural sweetness without added oil or eggs.
Lovers of This Recipe**
- Busy bakers who want something quick yet delicious.
- Pumpkin spice enthusiasts who crave fall flavors.
- Kids and families looking for a wholesome snack.
- Diet-conscious dessert lovers who appreciate a lower-fat treat.
- Coffee lovers, because these muffins pair beautifully with a hot latte or pumpkin spice coffee.
Nutrition (Per Muffin, approx.)**
- Calories: 160
- Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 18g
- Protein: 2g
- Vitamin A: 80% DV
(Values may vary based on cake mix brand and add-ins.)
Conclusion**
These 2-Ingredient Pumpkin Spice Muffins prove that simplicity and flavor can go hand in hand. With minimal effort and ingredients, you can create soft, moist, and warmly spiced muffins that capture the heart of autumn in every bite. Whether you’re a seasoned baker or just starting out, this recipe never fails to impress.
For the Lovers of Pumpkin**
If you love the aroma of cinnamon, nutmeg, and clove swirling through your kitchen, this recipe is for you. Each muffin is a hug in edible form — cozy, sweet, and nostalgic. For a finishing touch, top with cream cheese frosting or a sprinkle of cinnamon sugar for that bakery-style magic.
