Easy 3-Ingredients Pumpkin Muffins Recipe

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Introduction

These muffins are the ultimate shortcut to a perfect fall treat, requiring just three main ingredients to create a moist and flavorful base. The simple combination transforms into bakery-worthy muffins that are surprisingly light. You can easily customize them with the suggested toppings for different textures and flavors every time.

Prep & Cook Time

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 12 muffins

Ingredients

• 1 box spice cake mix ({15.25 ounces})
• 15 ounces pumpkin puree
• 1/4 cup milk
• ½ cup mini chocolate chips
• ½ cup chopped pecans
• ¼ cup sanding sugar

Instructions

1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well.
2. In a large mixing bowl, combine the spice cake mix, pumpkin puree, and milk. Stir until just combined and no dry streaks of cake mix remain. The batter will be thick.
3. Divide the batter evenly among the 12 prepared muffin cups.
4. Sprinkle the tops of the batter with mini chocolate chips and chopped pecans, then finish with a generous sprinkle of sanding sugar for sparkle and crunch.
5. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (melted chocolate on the toothpick is fine).
6. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Flavor Swirl: Before adding toppings, gently swirl a spoonful of cream cheese or nutella into the top of each muffin batter portion.
• Streusel Top: Skip the listed toppings and create a quick streusel by rubbing together a few tablespoons of the dry cake mix with a little softened butter and brown sugar.
• Muffin Tops Only: Bake the batter in a greased muffin top pan for 12-15 minutes to get all crispy edges.
• Single Flavor Focus: Use only one of the mix-ins, like chocolate chips *or* pecans, for a simpler, classic version.

Tips for Success

• For even baking and picture-perfect tops, use a cookie scoop to portion the batter into the muffin cups.
• The sanding sugar is for topping only, not for mixing into the batter, to achieve its characteristic sparkle and crunch.
• Let the muffins cool in the pan briefly; this makes them easier to remove and helps them set.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 10-15 seconds or in a 300°F oven for 5-8 minutes until heated through.

FAQ

Can I use yellow or vanilla cake mix?

Yes, but the flavor will be less “spiced.” You may want to add a teaspoon of pumpkin pie spice to the batter if using a plain cake mix.

Is the milk necessary?

Yes, the small amount of milk helps create the right batter consistency. You can use any milk you have on hand, dairy or non-dairy.

Can I make this without the toppings?

Absolutely. The three-ingredient pumpkin muffin base (cake mix, pumpkin, milk) is delicious on its own and will bake perfectly.

My batter seems very thick. Is that normal?

Can I use fresh pumpkin puree?

Yes, 15 ounces of homemade pumpkin puree will work, but ensure it is thick and not watery, or the muffins may be too moist.

Can I freeze these muffins?

Yes. Cool completely, then wrap individually and freeze in an airtight container for up to 3 months. Thaw at room temperature or in the microwave.