3-INGREDIENT PUMPKIN MUFFINS

When the fall season hits this easy 3-Ingredient Pumpkin Muffins recipe is on top of my list. Not only are they super simple to make but they are also wonderfully moist and have amazing pumpkin flavor.

1

Combine the cake mix, pumpkin puree and milk in a large bowl and mix using an electric mixer {or by hand} until all of the ingredients are combined. Learn more

2

Line 12 muffin cups with paper liners. Use a large cookie scoop to scoop batter into the muffin cups. Learn more

3

Bake for 5 minutes at 425° and then reduce the oven temperature to 350°. Continue to bake for 10-13 minutes. The muffins should spring back to the touch and the tops will not be glossy. Learn more

4

After baking, allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool at room temperature. You can store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Learn more

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3-INGREDIENT PUMPKIN MUFFINS

When the fall season hits this easy 3-Ingredient Pumpkin Muffins recipe is on top of my list. Not only are they super simple to make but they are also wonderfully moist and have amazing pumpkin flavor.

1

STEP

2

STEP

3

STEP

4

STEP

Swipe up to try this recipe!

Hey there! I’m June, the recipe developer and photographer behind

Practically Homemade offers a collection of reliable recipes! These recipes are accessible for both new and experienced cooks and bakers.

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