2-Ingredient Chocolate Pumpkin Muffins with Cake Mix

Deliciously mouth-watering 2-ingredient chocolate pumpkin muffins are just a few minutes away. With the combination of rich chocolate and warm pumpkin flavor, these muffins are a fantastic way to start your day!

Sate that sweet tooth and curb that pumpkin spice craving with this guiltlessly simple recipe! I stole the 2-ingredient muffin idea from Weight Watchers — apparently these little guys are only 2 WW points. Even if you’re not currently working on weight loss, this is a lighter way to allow you to indulge without worry.

These easy fall muffins are also insanely quick to make — you can have them on the table in under 20 minutes. They make the perfect fall treat, and this is a great recipe for a grab-n-go breakfast. 

What’s in 2-ingredient pumpkin muffins?

For these tasty muffins, you just need two shelf-stable ingredients: 

• Box of Cake Mix: You can actually make these muffins with any kind of cake mix, including yellow cake mix and box spice cake mix. My favorite, though, is chocolate. This works with devil’s food, triple chocolate, and chocolate fudge. 
• Pumpkin Purée: A can of pumpkin gives these muffins their texture. There is a difference between canned pumpkin pie filling and pumpkin puree — pumpkin pie filling has added spices and sugar. For this recipe, you want the plain old pumpkin puree!

Step 1 | Mix It

In a large bowl, dump the cake mix and pumpkin. Use a wooden spoon to stir them into a thick muffin batter. This will appear very dry at first, but keep stirring — it’ll get there!

Next, line a muffin tin with muffin wrappers, or spray each cup in the tin with cooking spray. Scoop the batter into the muffin liners. Do not overfill your cups — they’ll overflow and burn. 

Step 3 | Bake it

Bake your muffins for 12 minutes at 350°. They are done when the tops are springy to the touch. You can also check by inserting a toothpick into the center of the muffin. If it comes out clean, your muffins are done!

You can eat your muffins warm, or enjoy them at room temperature. For a delicious breakfast, I love to cut them in half and slather them in peanut butter or almond butter. They’re also fantastic as a dessert with a dusting of powdered sugar!

Variations

This recipe is super versatile — with just a few changes, you can have a wide variety of flavors!

• Change the cake mix: You can use any type of cake mix for this recipe, so why not play around? Use a box of spice cake mix, white cake mix, butter pecan, or even a sugar-free cake mix to create different flavors!
• Change the pumpkin: Sub the pumpkin for 1 cup of applesauce, club soda, or greek yogurt for some other flavor options.
• Add mix-ins: A handful of chocolate chips really elevates these muffins. You can also add 1 tsp of pumpkin spice to bring out the pumpkin spice flavor. Another favorite addition is a half cup of nuts — I like pecans!