3 Ingredient Pumpkin Muffins
These 3 Ingredient Pumpkin Muffins are the ultimate quick and easy treat, perfect for Fall or any time you crave something warm and comforting. Made with just spice cake mix, pumpkin puree, and an optional liquid like water or milk, these muffins come together in minutes—no eggs or butter needed! They are moist, fluffy, and full of cozy pumpkin spice flavors. Plus, you can customize them with chocolate chips, nuts, or a cream cheese drizzle. Ideal for busy mornings, snacks, or dessert, these muffins are simple, delicious, and naturally dairy-free.
Equipment
- 1 Muffin tin Standard-sized tin with 9 slots
- 9 Muffin liners Optional, for easier cleanup
- 1 Mixing Bowl Large enough to mix all ingredients
- 1 Spatula For mixing batter
- 1 Oven Preheated to 350°F
- 1 Baking rack For cooling the muffins after baking
Ingredients
- 1 Box Spice cake mix Use any brand like Betty Crocker or Duncan Hines
- 1 Can Pumpkin puree Ensure it's 100% pure pumpkin, not pumpkin pie filling
- ¼ Cup Water (or milk) Optional, helps adjust the batter’s consistency
Instructions
- Preheat the OvenSet your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease it.
- Mix the IngredientsIn a large mixing bowl, combine spice cake mix and pumpkin puree.
- Add ¼ cup of water or milk (optional) to adjust consistency.
- Stir gently with a spatula or whisk until fully combined.
- Fill the Muffin TinUsing a cookie scoop or spoon, fill each muffin cup about ¾ full.
- Bake the MuffinsPlace the muffin tin in the preheated oven.
- Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & ServeLet the muffins cool in the pan for 5 minutes.
- Transfer to a cooling rack and let them cool completely.
- Optional Add-Ons: Sprinkle chocolate chips or chopped nuts into the batter before baking.
- Top with cinnamon sugar or a cream cheese glaze for extra flavor.