Easy 3-Ingredients Pumpkin Muffins Recipe

4.34 from 3 votes

All you need is 3 simple ingredients to make these easy, moist and delicious pumpkin muffins.

Prep Time5

Cook Time20

Cool Time10

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 287kcal

Preheat the oven to 425°.
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.
Line 12 muffin cups with paper liners. Use a large cookie scoop {or about 3 tablespoons} to scoop batter into the muffin cups {or about 3/4 full}.
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.
Remove muffins from the oven and let them cool for 10 minutes before removing from the pan. Place on a wire rack to cool at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Don't skip lining the pan with muffin liners. This helps with clean up and also makes it super easy to remove the muffins from the muffin tin.
Use an ice cream scoop to measure the batter. Doing so will keep all of the muffins the same size which allows them to bake evenly.
If you do not have a spice mix or can't find one, no worries. Substitute the spice mix with a box of yellow cake mix, 1 teaspoon cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger and 1/4 teaspoon of allspice or cloves.
To make mini muffins, line the mini muffin pan with paper liners and bake at 350 degrees for 10-15 minutes.