These easy fall muffins that come together with just two ingredients- Devil’s Food cake mix, and a 15-ounce can of pumpkin puree. These tasty muffins are better for you and do not contain any oil or eggs. his simple recipe is perfect for busy mornings or when you’re craving a quick snack. Recipe was first published on 10/3/22 and was updated on 08/23/2024.
Who doesn’t love a moist, fluffy, and flavorful, muffin? While store-bought muffins can be convenient, nothing beats a homemade muffin fresh out of the oven during the chilly months. Pumpkin muffins are a fall favorite, and this recipe only requires two ingredients making them my fave! That’s right, just two!
If you love simple baked goods with just a few ingredient items, you might also enjoy these 2 Ingredient Pumpkin Spice Cake Mix cookies or these 3 Ingredient Peanut Butter Cookies.
Why I Love these Muffins
- Weight Watchers Friendly
- Low calorie & fat content per muffin
- Quick to make
- Tastes yummy
- Family friendly
Chocolate Pumpkin Muffin Ingredients
The beauty of these muffins is that they only require 2 grocery items or ingredients.
Canned Pumpkin – Not pumpkin pie filling as that is thinner contains salt, and other spices. You just need one 15-ounce can for these.
Cake Mix – You can use French Vanilla, Yellow, Spice, or White cake mix. They all work and taste delicious with these cookies.
Optional add-ins – You can add a half cup of nuts, or chocolate chips to add some additional texture to these. You could also sprinkle on some powdered sugar, pumpkin spice, or frosting of your choice.
Making Two Ingredient Muffins
Preheat the oven & add muffin liners to your tin.
Add the cake mix and the full can of pumpkin to the mixing bowl. Whisk until thick and fluffy.
Use an ice cream scooper to eject the very thick batter into the muffin liners. This helps the batter to release! It is okay if the batter is a little over 3/4 of the way full. These muffins do not rise too much like traditional muffins.
Bake until tops feel springy and a tester inserted into the center of the muffin comes out clean. (About 20-22 minutes)
Allow the muffins to cool for about 5 minutes before enjoying warm. I love these plain, but if you prefer frosting you can add what you love!
Recipe FAQS
What are the two ingredients in these muffins?
The two main ingredients are cake mix and pumpkin puree.
What kind of cake mix should I use?
Any type of cake mix will work, but a spice cake mix, chocolate, yellow, or vanilla cake mix are most flavor compatible with the pumpkin puree.
Do I need to add any other ingredients?
No, these muffins are made with just two ingredients. However, if you prefer a pumpkin spice flavor, you can add a teaspoon of pumpkin spice flavoring.
How long do these muffins take to bake?
The muffins typically bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Can I make these muffins gluten-free or vegan?
Yes, you can make these muffins gluten-free by using a gluten-free cake mix. To make them vegan, use a vegan cake mix along with the pumpkin puree.
How long do these muffins keep?
These muffins will keep for up to 3 days stored in an airtight container at room temperature.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. To freeze, let them cool completely, then place them in an airtight container or freezer bag. When ready to eat, thaw overnight in the refrigerator.
Can I add other ingredients to these muffins?
Yes, you can add other ingredients to these muffins, such as chocolate chips, nuts, raisins, or spices. However, keep in mind that adding additional ingredients will change the texture and flavor of the muffins.
More Pumpkin Recipes to Try Today
- Pumpkin Spice Cake Mix Cookies
- Cinnamon and Sugar Mini Muffins
- Pumpkin Pie Muffins
- Bake Pumpkin Crisp
- Glazed Mini Pumpkin Hand Pies
2 Ingredient Chocolate Pumpkin Muffins
Equipment
- Oven adjusted to center rack position
- Large bowl
- Whisk
- Ice Cream Scoop
- 12-count muffin tin
- cupcake liners
Ingredients
- 15.25 Devils Food Cake mix *do not add water, eggs, or oil
- 15 ounces pumpkin puree *not pumpkin pie mix
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake wrappers.
- In a large bowl, combine pumpkin puree and chocolate cake mix. Stir until well combined.
- Divide the batter evenly among the twelve muffin liners.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in muffin tin for a few minutes before transferring to a wire rack to cool completely.
Can you bake these in the jumbo muffin pans?
Hello, you sure can. I would add 3-5 minutes of time and start there until done.