Hi friend,

To some, these pumpkin muffins may seem like a fall treat, but don’t be fooled – I make these year round. More often than not, you’ll find them displayed in a cake stand on my kitchen counter. I can’t help it. I’m a pumpkin lover and they’re the easiest thing to whip up. The recipe is well-known, so I can’t take credit for it, but I’m putting it on your radar if it’s something that you haven’t tried yet.

Why I Love These Easy Pumpkin Muffins

These muffins have become a staple in our household for so many reasons. They freeze well and stay perfectly moist, which makes them great for meal prep or keeping a batch on hand for an easy breakfast or snack. They’re a toddler favorite in our house and also a treat that I always include when meal prepping for new mama friends.

Making these is a great activity for kids too! It’s a favorite pastime of my daughter’s. She loves putting the baking cups in the muffin tin, helping stir the batter, and of course sampling some of the mini chocolate chips.

Choosing Your Cake Mix

One of my favorite things about this recipe is how versatile it is. You can use the same recipe and make a completely different muffin each time depending on what cake mix you choose to use. I usually use a Super Moist cake mix and have tried vanilla, spice, and chocolate flavors so far. Each one has turned out great! Spice is perfect if you’re going for that classic fall flavor, vanilla is great for keeping the pumpkin flavor front and center, and chocolate is yummy for when you’re wanting something a little richer. I love adding the optional mini chocolate chips in with the chocolate option!

Feel free to experiment with whatever cake mix sounds good to you. That’s the beauty about this recipe, you can make it all your own!

Pumpkin Muffins

The easiest two-ingredient pumpkin muffins that require hardly any prep – just mix, bake, and voilà! A tasty treat in no time.

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Course: Breakfast, Dessert, Snack

Ingredients Method Notes

Ingredients

1 box cake mix
1 (15 oz.) can pumpkin pumpkin puree, NOT canned pumpkin filling
½ cup mini chocolate chips optional

Method

Preheat the oven to 350°. Add baking cups to a muffin tin or spray with cooking spray.
Add the dry cake mix and pumpkin to a medium sized bowl and mix together.

Do not follow any of the cake mix directions on the box! Just add the dry mix in with the canned pumpkin.

Once the cake mix and pumpkin are fully combined, add in the mini chocolate chips if you're choosing to include them.
Scoop the batter into the muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean from the middle of a muffin.
Cool for a few minutes then transfer muffins to a wire rack.