Simple 3 Ingredient Pumpkin Muffins Recipe
Introduction
These simple 3 ingredient pumpkin muffins are a quick and delicious treat perfect for any time of the year. With minimal ingredients and easy steps, you’ll have moist, flavorful muffins ready in no time.
Ingredients
- 1 box spice cake mix (or yellow cake mix with 2 tbsp pumpkin pie spice)
- 15 oz unsweetened pumpkin puree (canned or homemade)
- 1/4 cup hot water
Instructions
- Step 1: Preheat your oven to 425° F. Line the muffin pan cavities with baking cups, parchment paper, or spray them with nonstick cooking spray to prevent sticking.
- Step 2: In a large bowl, combine the spice cake mix (or yellow cake mix with pumpkin pie spice), 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 ingredients.
- Step 3: Fill each muffin cavity about 3/4 full with batter using a cookie scoop or spoon. For a fuller muffin, fill to the top but expect a longer bake time of 3-5 minutes more.
- Step 4: Bake at 425° F for 5 minutes. Without opening the oven, reduce the temperature to 350° F and bake an additional 10-12 minutes. The muffins are done when they spring back lightly, tops are no longer glossy, and a toothpick inserted comes out clean.
- Step 5: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy them slightly warm, perhaps with a little butter.
Tips & Variations
- Use yellow cake mix plus pumpkin pie spice if you prefer a milder spice flavor or can’t find a spice cake mix.
- Try adding 1/2 cup chopped nuts or chocolate chips to the batter for extra texture.
- For a sweeter muffin, drizzle with maple syrup or honey after cooling.
- Do not overmix the batter to keep the muffins light and tender.
Storage
Store pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in a microwave or oven to enjoy them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but fresh pumpkin should be cooked, pureed, and drained well before using to avoid excess moisture that can affect the muffin texture.
What if I don’t have pumpkin pie spice?
You can make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves or allspice.
PrintSimple 3 Ingredient Pumpkin Muffins Recipe
These Simple 3 Ingredient Pumpkin Muffins are a quick and easy fall treat combining moist pumpkin puree, flavorful spice cake mix, and just a bit of hot water. Perfect for a cozy breakfast or snack, these muffins bake up fluffy with minimal effort and require no fancy ingredients or techniques.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 box spice cake mix (or yellow cake mix with 2 tbsp pumpkin pie spice)
Wet Ingredients
- 15 oz unsweetened pumpkin puree (canned or homemade)
- 1/4 cup hot water
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 425° F. While the oven heats, line a muffin pan with baking cups or parchment paper, or spray with nonstick cooking spray to prevent the muffins from sticking.
- Mix the Muffin Batter: In a large bowl, combine the spice cake mix (or yellow cake mix blended with pumpkin pie spice), pumpkin puree, and hot water. Stir until just combined, avoiding overmixing to keep the muffins light and fluffy. Scrape down the sides to ensure all dry mix is incorporated.
- Fill Muffin Pan and Prepare for Baking: Using a cookie scoop or spoon, fill each muffin cup about 3/4 full. For a fuller, bakery-style muffin, fill cups to the top but increase baking time by 3-5 minutes accordingly.
- Bake the Muffins: Place the muffin pan in the oven and bake at 425° F for 5 minutes. Without opening the oven, reduce the temperature to 350° F and bake for an additional 10-12 minutes, or until muffins spring back to a light touch, tops lose glossiness, and a toothpick inserted comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy slightly warm with a pat of butter if desired.
Notes
- You can use a yellow cake mix with 2 tablespoons of pumpkin pie spice as a substitute for the spice cake mix.
- Do not overmix the batter to avoid dense muffins.
- For larger muffins filled to the brim, add 3-5 minutes more baking time.
- Letting muffins cool in the pan briefly prevents them from breaking apart when transferring.
- These muffins regain moisture as they cool due to the pumpkin puree, so slight overbaking is forgiving.
Keywords: pumpkin muffins, easy pumpkin recipe, 3 ingredient muffins, fall baking, quick muffins
