Pumpkin muffins are the epitome of fall treats and this 2 ingredient recipe is SO EASY, you’ll find yourself mixing up batch after batch! I made mini muffins which are perfect for a quick snack or tucking into lunch boxes. They are great paired with coffee, tea or your favorite seasonal PSL.
Easiest Pumpkin Muffins
- 1 box of any cake mix – I used Gingerbread
- 1 can pure pumpkin
Simply combine ingredients and scoop into prepared muffin tin (sprayed with non-stick spray or lined with cupcake liners). Bake at 350º for 11-13 minutes until a pick comes out clean.
Pumpkin Muffin Variations
Starbuck’s Dupe Pumpkin Cream Cheese Muffins
I made 1/3 of my mini muffins to recreate the Starbucks pumpkin cream cheese muffin. Simply prepare as above and then follow these instructions for cream cheese center.
Cream cheese center :
- 1 egg white
- 1/2 block cream cheese
- 2 Tbsp sugar
- 1 tsp vanilla bean paste
Soften cream cheese and then combine all ingredients and mix until blended. Make a small well in the top of the uncooked muffin, fill with a spoonful of cream cheese mixture. Bake as directed.
Chocolate Chip Pumpkin Muffins
Its so easy to add a little extra sweetness to your mini pumpkin muffins. Spoon mixture into muffin tins and then top with a few chocolate chips. You could also mix chocolate chips into reserved amount of batter mixture for even distribution. Bake as directed.
Store mini muffins in an airtight container at room temperature for up to 4 days. You may freeze them by placing in a single layer in a zip loc bag or airtight container and freezing for up to 3 months. Thaw at room temperature or in the microwave. Its best to avoid storing muffins in the refrigerator as they may get dry.
Looking for more pumpkiny goodness this fall? Don’t miss my recipe for ridiculously easy Pumpkin Dip that I shared recently. Also, this Starbuck’s copy for Cold Brew with Pumpkin Cold Foam is so yummy!