These 3 ingredient pumpkin muffins are made with only a box of cake mix, a can of pure pumpkin, and pumpkin spice creamer. Just 3 ingredients and only minutes to prep! This easy pumpkin muffin recipe will definitely be a family favorite.
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Don’t judge me but I must admit I haven’t always been a fan of pumpkin anything. Now that I am I can’t get enough.
I don’t know if that is a good or bad thing. But I love a good pumpkin muffin with a morning cup of coffee or tea.
So if you love pumpkin then you are going to absolutely love these fluffy pumpkin muffins. They will definitely be in rotation since they are super easy to make and are truly the perfect muffin.
These are sure to scream fall with minimal effort in the kitchen.
Why You’ll Love this Recipe
• A great fall treat– This is perfect for a breakfast treat, snack, or dessert for pumpkin season.
• An easy recipe to make– This muffin recipe is so simple to mix up and it doesn’t take long to bake in the oven. You will surely be adding it in rotation on a regular.
• Simple ingredients– Nothing beats a recipe that uses easy to find ingredients. This is the perfect way to whip up a muffin in no time.
• An amazing spiced pumpkin flavor– A quick and easy simple recipe that is moist, has a great texture and has the perfect pumpkin flavor making this the perfect recipe.
Pumpkin Muffin Ingredients
(Note: The full list of ingredients and detailed instructions are available in the recipe card at the bottom of the post.)
• 1 box 15.25 oz Spice Cake Mix
• 1 can 15 oz Canned Pumpkin Puree( Note: Make sure to use canned pumpkin, not pumpkin pie filling. )
• 1/2 cup Pumpkin Spice Creamer
How to make this recipe?
Step 1: Preheat your oven to 350 degrees.
Step 2: In a large mixing bowl, add the can of pumpkin puree, add the box of spice cake mix and whisk it together in two batches, then add the creamer.
Step 3: Line a muffin tin with parchment paper muffin liners (these will not stick to the muffins), and divide the muffin batter evenly between the 12 cups. ( Tip: If you want them to be the same size use an ice cream scoop or cookie scoop. It also makes it faster to get the batter in the muffins. )
Step 4: Bake at 350 degrees in a preheated oven for 22 – 25 minutes, until a toothpick inserted comes out clean.
Optional: Sprinkle the tops with powdered sugar. I love muffins with a sprinkle of powdered sugar.
Note: This is a thick batter.
Variations
• Add a cup of chocolate chips to the batter for some chocolate chip pumpkin muffins.
• Sprinkle powdered sugar on top of the muffins for an added touch.
• Use a mini muffin pan for a bite-sized dessert.
• Add cream cheese frosting.
How to store muffins?
To store leftover muffins, put them into an airtight container and eat them within two to four days.
Line the container with paper towels to absorb moisture to get the best results.
Also, you can store them in a Ziploc bag at room temperature for 2-3 days.
Can you freeze these pumpkin muffins?
This pumpkin muffin recipe is freezer friendly and can be frozen for up to two months in a freezer bag.
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3 Ingredient Pumpkin Muffins
These 3 ingredient pumpkin muffins are made with only a box of cake mix, a can of pure pumpkin, and pumpkin spice creamer. Just 3 ingredients and only take minutes to prep! This easy pumpkin muffin recipe will definitely be a family favorite.
Ingredients
- 1 box 15.25 oz Spice Cake Mix
- 1 can 15 oz Canned Pumpkin Puree
- 1/2 cup Pumpkin Spice Creamer
Instructions
- Preheat your oven to 350 degrees.
- In a large mixing bowl, add the can of pumpkin puree, add the box of spice cake mix, and whisk it together in two batches, then add the creamer.
- Line a muffin tin with parchment paper muffin liners (these will not stick to the muffins), and divide the muffin batter evenly between the 12 cups. ( Tip: If you want them to be the same size use an ice cream scoop or cookie scoop. It also makes it faster to get the batter in the muffins. )
- Bake at 350 degrees in a preheated oven for 22 – 25 minutes, until a toothpick inserted comes out clean.
Notes
Optional: Sprinkle the tops with powdered sugar. I love muffins with a sprinkle of powdered sugar.
Note: This is a thick batter.
Make sure to use canned pumpkin, not pumpkin pie filling
Nutrition
Calories: 2418kcalCarbohydrates: 391gProtein: 27gFat: 85gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 44gCholesterol: 42mgSodium: 3471mgPotassium: 1925mgFiber: 9gSugar: 246gVitamin A: 599IUVitamin C: 2mgCalcium: 616mgIron: 24mg
Tried this recipe?Let us know how it was!
16 Comments
Great recipe! I only had half a tin of pumpkin puree left so I only made a small batch, but they are so delicious, that I wish could have made more! Lovely texture!
Thank you. I’m glad everything worked out.
So quick and easy and great for a pumpkin fix. Great for last minute baking.
The muffins came out deliciously! Thanks for sharing this super easy recipe!
I’m glad they worked out. Thanks for your comment.
I just planned to make something with the pumpkins I have at home and then found this recipe of yours! Good timing, isn’t it? 🙂 Let’s see how they turn out for me. I have to admit your muffins look just amazing and I bet they taste great too.
Thank you.
These muffins are so easy with just a few ingredients! Soooo good!
Thank you.
Super easy and so good! My kids loved them! Making them again for sure!
My kids love them, too.
This was a unique and tasty way to quickly toss together a batch of muffins. Thanks for sharing the simple recipe!
You’re welcome.
So easy and the perfect fall bake for the family.
The pumpkin muffins look so moist and delicious. Perfect for after-school snacks for the kids.
[…] your meal rotation! And if you like this, be sure to check out our Shrimp and Grits recipe or this pumpkin muffin recipe from Domestic […]