Pumpkin Spice Muffins

It’s pumpkin spice season, friends! The weather is officially getting cooler, and pumpkin everything is hitting store shelves. I love making cozy pumpkin recipes in the fall. Meanwhile, you’ll never believe that my go-to fall recipe is just two ingredients. Two. That two ingredient recipe is summed up in just three words: Pumpkin Spice Muffins. I love making batches of these to have on hand for breakfast with my morning coffee.

I’ve made these muffins for church friends, work friends, and probably every single member of my family. They’re even husband approved! I definitely suggest that you try this recipe at least once, even if you’re not a pumpkin spice fan. I’m definitely not. (Confession: I’m not a fan of the PSL!) But, I have an extreme love for these muffins. This is definitely a crowd pleasing recipe, and they’re proven to be perfect when paired with coffee and conversation.

I’ve shared this recipe on my Instagram as well as on the blog as part of a pumpkin recipe roundup I did a few years ago. However, with pumpkin season being in full swing, I knew I wanted to share them again so you can easily save or pin the recipe for later. I can promise that this recipe will become a fall staple in your home just like it has mine!

READ ALSO: Fall Pumpkin Recipes To Make Your Inner Fall Hostess Dreams Come True

2 Ingredient Pumpkin Spice Muffins

Ingredients:

This recipe will make 12 pumpkin spice muffins.

• 1 Box of Spice Cake Mix – I love the Duncan Hines Signature Spice Cake Mix.
• 1 Can (15 oz.) of Pumpkin Puree – I typically use Libby’s, but I’ve also used the generic store brand and really can’t tell a difference. 

Optional: Add dark chocolate chips or nuts!

Instructions:

When it comes to baking these pumpkin spice muffins, all you need is a box of spice cake mix and a can of pumpkin puree. Ignore all the instructions on the cake mix box, and just combine the cake mix and pumpkin puree together. It will seem totally wrong while you’re doing it, but trust me! The batter is pretty thick when you’re trying to separate it into the muffin pan, but the end result is something heavenly. Don’t be afraid to fill the cups all the way. Bake at 400 F for about 18 minutes. Powdered sugar dusting is optional.

 

Well there you have it, friends! I hope you enjoy this pumpkin spice muffins recipe as much as I do. Let me know if you try it (and how much you love it!) in a comment below.