3-Ingredient Pumpkin Muffins

3-Ingredient Pumpkin Muffins are the kind of fall bake worth keeping on repeat: one bowl, no mixer, and soft, warmly spiced muffins in less than 30 minutes. A box of spice cake mix handles most of the measuring, while pumpkin purée keeps every bite moist without added oil. One egg gives the batter a little extra lift, helping these muffins bake up softer than the classic two-ingredient version.

The batter is thick—and that’s exactly what you want. Scoop it generously into the muffin cups, bake until the centers are set, and they’re ready to enjoy. Keep them plain for an easy coffee-time treat, or fold in a small handful of chocolate chips or pecans when you want something extra. Simple, cozy, and especially handy when fall baking sounds good but a long ingredient list does not.

Recipe Yield: 12 muffins

INGREDIENTS

1 box spice cake mix (15.25 oz)
1 can pumpkin purée (15 oz, not pumpkin pie filling)
1 large egg

Optional Add-Ins:
½ tsp pumpkin pie spice
¼ cup chopped pecans or chocolate chips

INSTRUCTIONS

1. Preheat oven:
Heat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. Mix the batter:
In a large bowl, stir together spice cake mix, pumpkin purée, and egg just until no dry pockets remain. The batter will be very thick. If using, fold in pumpkin pie spice and up to ¼ cup total pecans or chocolate chips.

3. Fill the muffin cups:
Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Lightly smooth the tops with the back of a spoon if needed.

4. Bake the muffins:
Bake for 20–22 minutes, until the centers are set and a toothpick comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.

Helpful Tips to Perfect This Recipe

• Use the listed cake mix size: A 15.25 oz spice cake mix gives the most reliable pumpkin-to-mix ratio. A noticeably smaller box can produce a wetter, denser batter.
• Expect a thick batter: This mixture is much thicker than regular muffin batter, so don’t add water or oil to loosen it. The pumpkin provides the moisture it needs.
• Keep mix-ins modest: Stick with ¼ cup total pecans, chocolate chips, or a combination. Too many add-ins can weigh down these simple pumpkin muffins.
• Don’t overbake: Begin checking around 20 minutes. A few moist crumbs on the toothpick are fine; baking until completely dry can take away from the soft pumpkin crumb.