Celebrate the fabulous flavors of fall with these quick and effortless 3-Ingredient Pumpkin Muffins. This simple recipe doesn't even require a mixer and results in a tender bakery-style treat.
They're perfect for a warm breakfast or cozy afternoon snack and go fantastic with a steaming PSL or your favorite cup of tea.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose pumpkin muffins
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- You only need three easy ingredients and one bowl for sweet, cozy fall flavor—even little kids can help with this one!
- Muffins are great because you can enjoy them as a breakfast, snack, or dessert when you want something quick but comforting.
- Starting with a boxed cake mix gives your muffins a fluffy, moist texture without any measuring needed.
I don't know what it is about this cozy season that makes me want to curl up with a good book, a hot mug of something, and a pumpkin treat.
Packed with the right amount of warm spice, these easy pumpkin muffins come together so quickly that you'll have time left to enjoy all of your favorite fall activities.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Toss in a handful (or two) of semi-sweet, white, or dark chocolate chips before mixing the batter for pumpkin chocolate chip muffins.
- Stir in up to one cup of your favorite mix-ins. Dried cranberries, candied pecans, and chopped walnuts are tasty ideas.
- Make an easy, three-ingredient pumpkin loaf cake (pumpkin bread) by pouring the batter into a greased loaf pan. Bake for 40-45 minutes.
- Add a maple glaze or a bourbon glaze for an extra sweet finishing touch.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Place cake mix and pumpkin puree in a bowl.
Add the ginger ale to the
Mix the batter until it's just combined.
Portion batter into a muffin tin and bake.
🤫 Marye's secret for zhuzhing it up -
I like to sprinkle the tops of the muffins with sugar or sugar & cinnamon mixed just before I put them in the oven.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
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🥫 Leftover love: how to store and reheat
"Leftover muffins" aren't a reality in our house, but if you've got some extra, they'll keep for about three days at room temperature. Be sure to tightly seal 'em in an airtight container.
For longer storage, keep muffins in a bag or a freezer-safe container with parchment between the layers. Freeze for up to three months.
Frozen muffins thaw quickly at room temperature in a couple of hours or so. From there, you can warm these pumpkin muffins in the microwave for a few seconds for that fresh-baked feeling once again.
Marye's Tip o' the day
For the most delicate, drool-worthy muffins, don't over-mix the batter. Just combine until the ingredients evenly come together.
💭 Insider tips: things to know
- If you don't have non-stick cooking spray, apply some olive oil or vegetable oil to each well with a paper towel.
- Be sure to grab a can of pure pumpkin puree, not pumpkin pie filling. They are not the same thing.
- I like to use an ice cream scoop to portion out the batter more quickly—and it's less messy!
- To check for doneness, insert a toothpick into the center of one of the muffins. It should come out clean or with a few moist crumbs. Or, use an instaread thermometer - they're done at 200F.
- Cool the muffins in the tin for about five minutes. Then, as soon as you're able to handle them, transfer to a cooling rack to cool completely.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Nope! Pumpkin cake mix muffins are awesome because they have spices and leavening agents right in the dry cake mix. Just dump the bag into your bowl, and you're almost done!
Sure. However, in this case, you'll have to add pumpkin spice. I recommend using 1-2 tablespoons of a pumpkin pie spice blend.
Starting muffins at a higher temperature allows the leavening ingredients to activate quickly, making your muffins rise nicely. Then, lower the heat to finish baking without drying the muffins.
For starters, be sure to use an airtight storage container. I like glass, but plastic works, too. (A heavy cloche keeps them airtight and looks pretty on your countertop.)
Also, the fridge is not your friend when it comes to most baked goods. Keeping muffins and quick breads in the fridge will dry them out more quickly, so when my recipe says to store at room temperature, I mean it.
⏲️ Marye's time saving hacks -
Since 3-ingredient pumpkin muffins are so easy to prep, I'll double or triple the batch. Freeze extra muffins and enjoy 'em for weeks to come!
📚 More Southern comfort: related recipes you'll love
- Skip the Starbucks line and make 'em homemade—Copycat Pumpkin Scones are flaky, tender, and topped off with two festive fall glazes.
- Easy and packed with fall flavor, this Pumpkin Spice Cake only has three main ingredients and makes a fabulous after-school snack.
- Great for gifting and sharing, Homemade Pumpkin Spice Bread is moist, sweet, and tender. Plus, there are unlimited ways to make it your own!
🍽️ No waste: creative ways to repurpose pumpkin muffins
Have a couple of pumpkin muffins left over? These clever ideas will prevent the kids from fighting over those last few:
- Bake them in a bread pudding
- Use 'em for French toast
- Make a fun fall-flavored trifle
- Crumble them into a cobbler topping
- Dice and dry muffins to use as croutons on an autumn salad
- Slice thinly and bake or air fry into pumpkin crackers for a sweet or savory dip
📞 Wrapping it up: the last word
Fall is my favorite season.
I love the flannel, the sweaters, the rainy days spent reading cuddled up in blankets... I love it all. Especially the pumpkin spice everything.
I have other pumpkin muffin recipes but this one is so quick and easy that I knew y'all'd love it. We're busy people!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
3-Ingredient Pumpkin Muffins
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 15.25 ounces spice cake mix, some cake mixes are 13.25 ounces and that's fine too.
- 15 ounces pumpkin puree, make sure it's pure pumpkin puree
- ¾ cup ginger ale
Instructions
- Preheat the oven to 425F degrees.
- Mix spice cake mix, pumpkin, and gingerale in a medium sized bowl just until combined. Don't over mix.
- Spray a muffin tin with no stick cooking spray.
- Fill each cup ¾ of the way to the top with batter.
- Bake for 5 minutes, turn the temperature down to 350F.
- Bake for 20-25 more minutes, or until an inserted toothpick comes out clean. Interior temperature will be 200F-205F when done.
Notes
- If you don't have non-stick cooking spray, apply some olive oil or vegetable oil to each well with a paper towel.
- Be sure to grab a can of pure pumpkin puree, not pumpkin pie filling. They are not the same thing.
- I like to use an ice cream scoop to portion out the batter more quickly—and it's less messy!
- To check for doneness, insert a toothpick into the center of one of the muffins. It should come out clean or with a few moist crumbs. Or, use an instaread thermometer - they're done at 200F.
- Cool the muffins in the tin for about five minutes. Then, as soon as you're able to handle them, transfer to a cooling rack to cool completely.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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