Simple 3 Ingredient Pumpkin Muffins Recipe

Introduction

These simple 3 ingredient pumpkin muffins are a quick and delicious way to enjoy the flavors of fall. Using just a spice cake mix, pumpkin puree, and hot water, you can whip up moist, flavorful muffins perfect for breakfast or a snack.

Ingredients

• 1/4 cup hot water
• 1 box spice cake mix (such as Duncan Hines)
• 15 oz unsweetened pumpkin puree (not pumpkin pie filling)

Instructions

1. Step 1: Preheat your oven to 425° F. Line a muffin pan with baking cups, parchment paper, or spray with nonstick cooking spray to prevent sticking.
2. Step 2: In a large bowl, combine the spice cake mix, pumpkin puree, and hot water. Mix until just combined with no large lumps, being careful not to overmix. Scrape the sides and bottom of the bowl to incorporate all dry mix.
3. Step 3: Fill each muffin cavity about 3/4 full with the batter using a scooper, spoon, or measuring cup. For fuller muffins, fill cavities to the top but increase baking time by 3 to 5 minutes.
4. Step 4: Bake at 425° F for 5 minutes. Without opening the oven, reduce temperature to 350° F and bake for an additional 10-12 minutes. Muffins are done when they spring back lightly, tops lose their gloss, and a toothpick inserted in the center comes out clean.
5. Step 5: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve slightly warm, optionally with butter.

Tips & Variations

• For a different spice flavor, substitute the spice cake mix with yellow cake mix and add 2 tablespoons pumpkin pie spice.
• Try mixing in chopped nuts or chocolate chips before baking for added texture and flavor.
• If you prefer a sweeter muffin, sprinkle a little brown sugar on top before baking.
• Use homemade pumpkin puree to control moisture content and flavor.

Storage

Store the pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat muffins gently in the microwave or oven before serving to regain moisture and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use unsweetened pumpkin puree rather than pumpkin pie filling because the filling contains added sugar and spices that can affect the taste and texture of the muffins.

How do I know when the muffins are fully baked?

The muffins are done when their tops are no longer glossy, they spring back to a gentle touch, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Simple 3 Ingredient Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

These Simple 3 Ingredient Pumpkin Muffins are a quick and easy fall treat made with just pumpkin puree, spice cake mix, and hot water. Moist and flavorful, they bake up with a perfect tender crumb, making them ideal for breakfast, snacks, or dessert. The recipe requires minimal ingredients and effort but delivers deliciously moist muffins with warm autumn spice notes.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15-17 minutes
• Total Time: 25-27 minutes
• Yield: 12 standard muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box spice cake mix (such as Duncan Hines)

Wet Ingredients

• 15 oz unsweetened pumpkin puree (canned or homemade, not pumpkin pie filling)
• 1/4 cup hot water

Instructions

1. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 425° F. While it heats, line a muffin pan with baking cups, parchment paper, or spray the cavities with nonstick cooking spray to prevent the muffins from sticking and to ensure easy removal after baking.
2. Mix the Muffin Batter: In a large bowl, combine the spice cake mix, unsweetened pumpkin puree, and hot water. Stir gently until the batter is just combined and free of large lumps. Avoid overmixing to keep the muffins tender. Scrape down the sides and bottom of the bowl to fully incorporate the dry mix.
3. Fill Muffin Pan: Using a cookie scoop, spoon, or measuring cup, fill each muffin cavity about 3/4 full with batter. For a taller, bakery-style muffin, fill cavities to the top (about two scoops), but extend baking time by 3–5 minutes accordingly.
4. Bake the Muffins: Place the muffin pan in the oven and bake at 425° F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350° F and bake for an additional 10–12 minutes. The muffins are done when they spring back to a light touch, tops lose gloss, and a toothpick inserted in the center comes out clean.
5. Cool and Serve: Remove the muffins from the oven and cool in the pan for about 10 minutes. Transfer them to a wire rack and allow to cool completely to room temperature. These muffins are delightful slightly warm with a smear of butter if desired.

Notes

• Do not overmix the batter to keep muffins light and fluffy.
• Use unsweetened pumpkin puree, not pumpkin pie filling, to control sweetness and consistency.
• For taller muffins, fill muffin cups completely and increase baking time by 3-5 minutes.
• Muffins continue to absorb moisture as they cool, so slight overbaking is not an issue.
• These muffins freeze well; thaw and warm before serving.

Keywords: pumpkin muffins, easy pumpkin recipe, 3 ingredient muffins, fall baking, quick muffins, pumpkin spice muffins