3 Ingredient Pumpkin Muffins

I love pumpkin desserts. Pumpkin pie, pumpkin dessert dip, and pumpkin waffles are staples in my Fall kitchen. If you’re a fan of this fall flavor, you’re in for a treat! I’m about to share the easiest pumpkin muffin recipe ever. It’s so simple, you can make it on a weekday morning and enjoy as breakfast on the go. These pumpkin muffins are made using just 3 ingredients. That’s a win in my book. Want to learn how to make your own tasty pumpkin muffins at home? Keep reading to discover an easy 3 ingredient pumpkin muffins recipe you’re going to love this Fall plus some ideas for displaying them.3 Ingredient Pumpkin Muffins PIN

Be sure to PIN this for later when you’re hungry!

how to make pumpkin muffins with just 3 ingredients

These muffins are so perfect, they don’t even need any frosting or glaze. You’re going to love them! In less than 30 minutes, this recipe will give you 24 yummy muffins to enjoy this week. Here are the 3 ingredients you’ll need for this recipe:

  • 1 box of spice cake mix
  • 1 cup of water
  • 1 15oz. can pumpkin puree

Be sure you don’t accidentally grab 1 can of pumpkin pie mix. Pumpkin pie mix and canned pumpkin are not the same. Pumpkin pie mix already has all the spices (cinnamon, clove, allspice, ginger) added in. Also, the pumpkin pie mix contains added water and is sweetened. Using canned pumpkin pie mix won’t work for this recipe.

Ready to get started? Follow these steps for 3 ingredient pumpkin muffins you can enjoy any time:

  1. Preheat the oven to 350 degrees. 
  2. Mix spice cake mix, water, and pumpkin in a medium sized bowl until well combined.3 ingredient pumpkin muffins mixing up3 ingredient pumpkin muffins adding water to ingredients3 ingredient pumpkin muffins batter mixed up
  3. Line a cupcake pan with cupcake liners. Then, fill each cup with 3/4 of the mixture. (Pro tip: Add a sprinkle of brown sugar to the top for a crunchy sweet topping)3 ingredient pumpkin muffins baking cups3 ingredient pumpkin muffins poured into baking cups
  4. Bake for 20 – 22 minutes, or until an inserted toothpick comes out clean. Then cool completely.  (This is the hardest part! I always burn my tongue trying to eat these before they’re cooled…)3 ingredient pumpkin muffins close up in pan3 ingredient pumpkin muffins in pan

cute ways to display your pumpkin muffins for company

These are such an easy way to make a great impression when you’re planning to have company. They look super cute layed out on a simple buffalo check patter.  You know how much I love my buffalo check! If you love Buffalo check, be sure to hook up with me over in my FREE Facebook group called, “Buffalo Check Obsessed”.  We have so much fun!

3 ingredient pumpkin muffins final overhead buffalo check plate

3 ingredient pumpkin muffins final edge of plate

Another cute option for displaying your delicious pumpkin muffins is to stack them and tie them in little tower bundles with some kitchen twine or baker’s twine! This makes them easy to toss in a cellophane bag as a gift or place in a cute little brown bag and deliver to someone with their favorite Starbuck’s order!  What a fun way to really make someone’s day special! They’ll never know it only took 3 ingredients!

3 ingredient pumpkin muffins stacked with twine

3 ingredient pumpkin muffins stacked with cinnamon sticks

how to store pumpkin muffins for later

I don’t have much willpower when it comes to baked goods, so my pumpkin muffins are typically gone in just a day or two. However, you might be planning to store these delicious 3 ingredient pumpkin muffins to enjoy later. If that’s the case, then you should know that they keep extremely well. 

Have you ever reached for a leftover muffin with eager anticipation, only to discover your muffins have grown soggy? Me too, and it’s actually pretty depressing. Here’s how to avoid soggy muffins:

Firstly, be sure your muffins have cooled completely. Cooled muffins won’t generate quite so much moisture causing heat. Then, line an airtight container with paper towels. The paper towels will soak up the moisture as it’s released, keeping your muffins from growing soggy and mushy. Be sure to add a layer of paper towels on top of the muffins before closing the container too.  I have a vintage Tupperware carrier, but I love this one I found on Amazon! 

Want to freeze these 3 ingredient pumpkin muffins for later? Here’s how:

Individually wrap each pumpkin muffin in plastic wrap, then place them in a Ziplock bag and freeze. Consider freezing any muffins that remain after 4 days. Your muffins will last up to 2 months in the freezer, making them a delicious treat for many mornings to come. This is a great trick for planning meals ahead and make it super easy for a grab and go breakfast treat!  I like to thaw them overnight, cut them in half, pop them in the toaster and slap a pat of butter on each half! Mmmmmm!

3 ingredient pumpkin muffin pro tips & tricks

Want more muffin tips and tricks? Well, these pumpkin muffins are perfect without any added glaze or frosting, but you can certainly change it up by adding nuts, chopped cranberries, or chocolate chips to your batter. After all, who doesn’t love chocolate?

If you are craving a sweet topping for your 3 ingredient pumpkin muffins, consider this cream cheese frosting from my banana cake recipe. It pairs perfectly with pumpkin flavor too!

If you’re looking for more easy pumpkin recipes, you’ll absolutely love my ‘from scratch’ pumpkin spice cake, so don’t miss that one. Then, share your favorite pumpkin treats for Fall in the comments. Do you love all things pumpkin too? I can’t wait to read your thoughts and possibly learn some new recipes from you too! 

3 ingredient pumpkin muffins final edge of plate

3 Ingredient Pumpkin Muffins

An easy 3 ingredient pumpkin muffins recipe you're going to love making this Fall.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Dessert, Snack
Servings 24 muffins


  • measuring cup
  • muffin pan
  • baking cup liners


  • 1 box spice cake mix
  • 1 can pumpkin puree
  • 1 cup water


  • Preheat the oven to 350 degrees. 
  • Mix spice cake mix, water, and pumpkin in a medium sized bowl until well combined.
  • Line a cupcake pan with cupcake liners. Then, fill each cup with 3/4 of the mixture.
  • Bake for 20 - 22 minutes, or until an inserted toothpick comes out clean.
Tried this recipe?Let us know how it was!


  1. Karyn Agostino says:

    Could this be made into pumpkin bread? 🤔
    Also the cream cheese frosting link isn’t working.
    🙏 you’re doing & feeling better quickly & home by Sunday as hoping.

    1. southerncrush says:

      Yum! Pumpkin bread sounds like an awesome twist! I’ll check on the link and yes I’m home! Thank you so much!

  2. Did I miss how many Oz. the can of pumpkin purée is?

    1. southerncrush says:

      It is the standard 15oz. can. I just updated the post. Thank you!

      1. Nancy Diem Celeste says:

        Thank you.

        1. southerncrush says:

          you’re so welcome!

  3. Carol Glasscock says:

    5 stars
    Very quick and yummy treat.

    1. southerncrush says:

      Yay! I’m glad you love them!

  4. Kat lehman says:

    is there a vegan gf cake that will work

    1. Melanie Ferguson says:

      Possibly. It seems like there is an alternative for almost anything these day. I’m not familiar, though.

  5. 5 stars
    Love these! So quick, easy, and delicious. I did add the chocolate chips!

    1. Melanie Ferguson says:

      Hooray! I’m glad you like them!

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