Easy 3 Ingredient Pumpkin Muffins
It’s pumpkin season and you’re going to love this easy recipe for cake mix pumpkin muffins. These Easy 3 Ingredient Pumpkin Muffins are soft, moist and loaded with melty chocolate chips. It’s the perfect recipe to enjoy any time of year and don’t miss my Pumpkin Pecan Dump Cake too!
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It’s time for all things pumpkin and these muffins always disappear off the kitchen island before I even have time to think about packing them up for storage!
Pumpkin cake mix muffins are so easy to mix up, and by using the spice cake mix you won’t have to fuss with adding pumpkin pie spice to the batter. They’re the perfect fall treat and perfect with a hot cup of tea, coffee or a pumpkin spice latte after a cool day of raking leaves.
An easy pumpkin muffin recipe is so nice to have when you’re busy working outside and want to surprise the family with a snack!
If you’re new to cake mix recipes, you’re going to love how quick, easy and simplistic they are – yet delicious! Be sure to check out my dump cake recipes after these muffins. So many great recipes start with a box of cake mix!
What I Love About This Recipe
- it’s quick and easy to make with no fancy equipment! These muffins take less than ten minutes to mix up!
- simple ingredients
- these muffins are moist, soft and fluffy! Who doesn’t love fluffy pumpkin muffins?
- I always seem to have an extra can of pumpkin puree in my pantry heading into winter and this is a terrific way to make use of it with these delicious muffins!
- there are so many variations and way to change up this recipe. We enjoy chocolate pumpkin muffins and added chocolate chips to the batter but you can make it your own!
Ingredients For Pumpkin Muffins with Cake Mix
The ingredients in this recipe are simple and you can find them in most grocery stores. You may even have them in your pantry at home!
- Spice Cake Mix – we used Betty Crocker Spice Cake Mix or you can use your favorite box of cake mix.
- 1 Can of pumpkin purée – you cannot use pumpkin pie filling for this recipe, the purée results in different flavor and texture for the muffins. You can also use your own homemade pumpkin puree.
- chocolate chips – we like semisweet chocolate chips or you can use milk chocolate or even white chocolate chips.
How to Make Pumpkin Muffins with Cake Mix
You can find the full recipe card with ingredients and instructions at the bottom of this page. I’ve added visual photos below so that you can easily follow along with the recipe and know what to expect.
Preheat oven to 350°F and grease or line a 12-cup muffin tin. You can use muffin liners or spray with baking spray.
This recipe is so quick and easy! In a large bowl, combine can of pumpkin with the box of spice cake mix and stir until it’s well combined.
Next, stir in the chocolate chips. I like to reserve 1/4 cup for pressing into the muffin tops.
Divide the muffins batter evenly in the prepared muffin tin. An ice cream scoop makes it easy to drop them into the muffin cup without making a mess.
Bake in 350°F for 20 to 23 minutes. Test them with a toothpick or cake tester to make sure they are fully cooked.
Cool on wire rack and enjoy!
Store muffins, in an airtight container at room temperature for three to four days.
FAQ’s
Yes, you can use yellow cake mix and add in 1 to 2 tablespoons of pumpkin pie spice when you mix up the pumpkin and cake mix.
Canned pumpkin puree is 100% pure pumpkin, whereas pumpkin pie filling has additional flavorings and spices added to the puree.
Yes these muffins freeze well. Wrap cooled muffins individually in plastic wrap, the place in a large freezer bag for up to one month. Thaw completely at room temperature before serving.
VARIATIONS
Change up the chocolate chips! You can use cinnamon chips, white chocolate chips, butterscotch chps,dark chocolate chips or milk chocolate chips. Use the mini chocolate chips or regular size. You can even use chocolate chunks!
Swap out the add-ins by using raisins, raisins, chopped walnuts or pecans.
Slather on a dollop of cream cheese frosting on top of cooled muffins for a swet treat.
Use yellow cake mix in place of spice cake mix by adding 1 to 2 tablespoons of pumpkin pie spice to the yellow cake mix.
Make mini muffins instead of regular muffins by scooping the muffin batter into greased mini muffin tins and reducing the baking time by a few minutes.
Expert Tips for 3-ingredient Pumpkin Muffins
While this easy pumpkin muffin recipe is a cinch to make, I do have a few tips to ensure success with this recipe:
Use a cookie scoop to transfer the muffin batter to the muffin tin. It’s a lot easier than trying to use a large spoon.
Double check that your can of pumpkin reads pure pumpkin, or pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is not the same as pumpkin puree.
Other recipes you might enjoy
Pumpkin Cookies with Brown Sugar Frosting
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Easy 3 Ingredient Pumpkin Muffins
- Total Time: 33 minutes
- Yield: 12 muffins
Description
It’s pumpkin season and you’re going to love this easy recipe for cake mix pumpkin muffins. These Easy 3 Ingredient Pumpkin Muffins are soft, moist and loaded with melty chocolate chips.
Ingredients
1 Spice Cake Mix, 15.25 ounces
1 can pumpkin purée, 15 ounces
1 and 1/2 cups chocolate chips, divided
Instructions
- Preheat oven to 350°F. Grease 12 muffin cups or line with paper baking cups.
- In a large mixing bowl, mix together spice cake mix and pumpkin purée. Stir until well combined.
- Stir in 1 and 1/4 cups of chocolate chips.
- Divide muffin batter in 12 prepared muffin cups. Top with remaining chocolate chips.
- Bake in 350°F oven for 20 to 23 minutes until cake tester comes out clean.
- Cool on wire rack.
Notes
Storage Instructions: Store muffins, in an airtight container at room temperature for three to four days.
Freezing Instructions: Wrap cooled muffins individually in plastic wrap, the place in a large freezer bag for up to one month. Thaw completely at room temperature before serving.
Variations: Change up the chocolate chips! You can use cinnamon chips, white chocolate chips, butterscotch chps,dark chocolate chips or milk chocolate chips. Use the mini chocolate chips or regular size. You can even use chocolate chunks!
Swap out the add-ins by using raisins, raisins, chopped walnuts or pecans.
Slather on a dollop of cream cheese frosting on top of cooled muffins for a swet treat.
Use yellow cake mix in place of spice cake mix by adding 1 to 2 tablespoons of pumpkin pie spice to the yellow cake mix.
Make mini muffins instead of regular muffins by scooping the muffin batter into greased mini muffin tins and reducing the baking time by a few minutes.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Muffins
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 25.7 g
- Sodium: 368.2 mg
- Fat: 5 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 47.2 g
- Fiber: 0.7 g
- Protein: 2.4 g
- Cholesterol: 0 mg
I used chocolate sugar free cake mix with chocolate chips. Yum
Yum! Thanks for sharing your substitutions with us!! 🙂 Sandra
Love these so easy to make pumpkin muffins!
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!
Thanks so much!
Love this 3 ingredients muffin recipe. Thanks for sharing
These are just totally delicious. Chocolate and pumpkin is such a great combination.
This is my absolute favorite muffin recipe. I’ve made it several times and it always turns out perfectly!
So glad I found this recipe as I’m always looking for new way to cook with pumpkin! Thanks for sharing!
Love these muffins! The flavor and texture is amazing, and the addition of chocolate chips takes them over the top. Can’t believe how easy they are to make!
Thanks so much Eliza!!
Hi! This recipe sounds just great!! I especially like all of the variations you have come up with!! That’s very creative of you 🤗! I am going to try cake donuts, gulp, with mini chocolate chips!! wish me luck!! and thank you 🎃
Oh that’s great! thanks for your lovely comments! Oh yeah – donuts – yum!!! Enjoy!