2-Ingredient Pumpkin Muffins

I’ve been making this for many years. It’s a perfectly great cake made just the way it is written. I admit that I usually add about a 1/2 can of water (empty pumpkin can) to make it easier to mix and I believe that it makes it moister, so if you have trouble mixing the two ingredients add some water, but why add eggs, milk, cream, etc. It just adds extra calories. No extra spices are needed either as the spice cake mix has plenty of spice.


  • 1 box spice cake mix
  • 1 (15-ounce) can pure pumpkin puree

Tips: Mix in 1/2 cup raisins or chopped nuts if desired.


Simply mix the pumpkin and the spice cake mix powder together and drop by heaping tablespoons into greased muffin cups.
Bake at 350 18-22 minutes or until a knife comes out clean

Nutrition Facts
Servings Per Recipe: 18
Serving Size: 1 serving
Amount Per Serving
Calories 113.8
Total Fat 0.4 g
Saturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 119.9 mg
Potassium 50.5 mg
Total Carbohydrate 24.4 g
Dietary Fiber 2.0 g
Sugars 13.3 g
Protein 2.9 g

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