2 Ingredient Pumpkin Muffins and Cookies

2 Ingredient Pumpkin Muffins and Cookies require a can of pumpkin and a box of cake mix and 20 minutes. That’s all you need for this tried and true recipe.

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We’ve been making this recipe FOREVER, as in long before there were smart phones and many years before I could share pictures of my girls on social media. 🙂 A looooong time!

I think I first heard about it at Weight Watchers. But, it’s because it’s free from egg and dairy (2 allergens at our house), that it became a staple come fall. And, even though I’ve since developed recipes for whole wheat pumpkin muffins as well as healthy chocolate pumpkin muffins, my girls still request this one sometimes. It’s hard to deny the request because they are so darn easy to make.

This is a very, very old post from November 10, 2011 and I’ve left the pictures in place. I’ll come back and update them next time we make them.

2 Ingredient Pumpkin Muffins Tips and Tricks

We don’t stray far from the basic recipe! But, here are a few suggestions.

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  • Optionally stir in raisins, chocolate chips or walnuts for a little variation.
  • Carrot cake mix and white cake mix are alternatives to spice cake mix.
  •  The batter is very thick and sticky. Using a scoop with a quick release (a Tablespoon is used above) makes the process much easier. If using a for or spoon to press down the top, spray the fork or spoon with cooking spray first.
  • Spray the paper muffin liners with cooking spray too!
Pumpkin Cookies

Enjoy these muffins or cookies and use the extra time to plan out all the additional fall recipes you want to make!

2 Ingredient Pumpkin Muffins with Spice Cake Mix
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Just a can of pumpkin and box of Spice Cake mix is all you need to make these tasty muffins.

Course: muffin
Cuisine: American
Servings: 12 Muffins
Calories: 172 kcal
  • 1 box Duncan Hines Spice Cake Mix yellow cake or carrot cake mix will also work
  • 15 ounces pumpkin puree 1 can
  • 1/4 cup raisins optional
  1. Preheat oven to 350 degrees F.
  2. Mix pumpkin and cake mix together in a large bowl. (Don’t be alarmed..it is a little tough to stir!)

  3. Grease cookie sheet or muffin tins with cooking spray or use paper inserts for muffins.
  4. Portion approximately 1/4 cup of the mixture into each regular muffin tin. For cookies, portion out about 1 Tablespoon of mixture per cookie. (A scoop is a really helpful tool for uniformity and quick release!)

  5. For cookies, press mixture down slightly with a fork. (Spray the fork with cooking spray so it won’t stick.)
  6. For regular-sized muffins: cook approximately 18-20 minutes. For cookies: cook approximately 18 minutes. Let rest a few minutes after removing from the oven.

  7. If you have leftovers, they freeze well. Wrap in plastic and store in a plastic bag.
Nutrition Facts
2 Ingredient Pumpkin Muffins with Spice Cake Mix
Amount Per Serving
Calories 172 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 241mg 10%
Potassium 219mg 6%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 21g
Protein 1g 2%
Vitamin A 110.3%
Vitamin C 1.9%
Calcium 5%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Ingredient Pumpkin Muffins





  1. It may be an oldie, but sure tastes like a “goodie” !

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