Name: Autumn Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 box spice cake mix; 15- ounce can pumpkin puree (not pumpkin pie filling); Optional add-ins: chocolate chips, walnuts, pecans, dried cranberries, or cream cheese filling

Autumn Pumpkin Muffins made with spice cake mix, pumpkin puree, and simple add-ins. A quick, cozy fall treat ready in just 30 minutes.

Okay, so here’s the thing. Every fall, I tell myself I’m going to bake fancy pumpkin bread or some Pinterest-worthy pumpkin cheesecake, but more often than not, I end up staring at my spice rack, realizing I’m out of nutmeg or—worse—I’ve got exactly one egg left in the fridge. Sound familiar?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

That’s when I remembered a little trick my sister-in-law swore by at a family get-together. She said, “Grab a spice cake mix, add a can of pumpkin puree, and boom—you’ve got muffins.” Honestly? I thought she was joking. I mean, really? Two ingredients? But one chilly Sunday morning, I gave in and tried it. And let me tell you, the smell of those muffins baking made my entire kitchen feel like a coffee shop in October.

When I pulled them out, my kids went straight for them like they hadn’t eaten in three days. My husband grabbed two and asked if I’d been baking all morning (ha, sure, let’s go with that). Me? I just stood there, laughing at how ridiculously easy it was. And that’s when these Autumn Pumpkin Muffins officially became part of my fall routine.

Here’s a quick peek at what’s inside:

Why You’ll Love This Autumn Pumpkin Muffins Recipe?

These muffins are the perfect balance of lazy and genius. They taste like something you’d buy at a bakery, but they’re made with literally two ingredients you can keep in your pantry. No eggs, no oil, no measuring spoons covered in cinnamon dust. Just dump, stir, bake.

They’re moist, soft, and packed with fall flavor. Plus, you can dress them up however you want—chocolate chips, walnuts, cream cheese swirl, streusel topping, you name it. And the best part? You don’t even have to tell anyone how easy they were. Let them think you pulled off some from-scratch masterpiece.

Ingredient Notes:

Here’s the (super short) cast list that makes these muffins shine:

Spice Cake Mix – This is where all the cozy fall flavors come from. Cinnamon, nutmeg, cloves—it’s all hiding in that box.
Pumpkin Puree – The real MVP. Just make sure it’s puree, not pumpkin pie filling. The filling has sugar and spices already added, and it’ll throw everything off.
Optional Add-ins – This is where you can go wild. Chocolate chips if you’ve got a sweet tooth, walnuts if you like crunch, or maybe cranberries if you’re feeling festive.

How To Make Autumn Pumpkin Muffins?

Step 1 – Preheat and prep
Turn on your oven to 325°F. Grab your muffin pan—mini, regular, or jumbo all work—and either grease it or line it with paper cups.

Step 2 – Mix it up
Scoop the pumpkin puree into a big bowl. Add the spice cake mix. Ignore the box instructions about eggs or oil. You don’t need any of that. Stir until it’s all combined.

Step 3 – Customize
If you want extras like chocolate chips or nuts, fold them in gently here. Don’t overdo it—just enough to mix them through.

Step 4 – Fill and bake
Spoon the batter into the muffin cups, about ¾ full. Bake on the middle rack—20 minutes for regular muffins, less for minis, and a little more for jumbo. Stick a toothpick in the center; if it comes out clean, you’re golden.

Step 5 – Cool (or don’t)
Let them cool just enough to not burn your tongue. But honestly? Eating one warm with a cup of coffee is the best part.

Storage Options:

These muffins keep really well. Store them in an airtight container at room temp for a couple of days, or pop them in the fridge for up to a week. They also freeze beautifully—just toss them in a freezer bag, and when the craving hits, microwave for 15 seconds or reheat in the oven. It’s like fall on demand.

Variations and Substitutions:

These Autumn Pumpkin Muffins are like a blank canvas, so go ahead and play:

Add chocolate chips for dessert vibes.
Toss in nuts for crunch (pecans are my favorite).
Top with streusel if you’re aiming for bakery-level fancy.
Use the batter in a loaf pan instead of muffins. Same deal, different shape.
Swirl in cream cheese for pumpkin cheesecake muffins.

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What to Serve with Autumn Pumpkin Muffins?

They’re good solo, but if you want to make it extra cozy:

Hot coffee or tea – Obvious, but perfect.
Whipped cream or butter – Spread on a warm muffin? Heaven.
Breakfast spread – Add eggs, bacon, or fruit for a full-on fall brunch.
Vanilla ice cream – Yes, muffins + ice cream is a thing, and it’s glorious.

Frequently Asked Questions:

Can I use pumpkin pie filling instead of puree?
Nope, pumpkin pie filling already has sugar and spices. It’ll mess with the texture.

Do I really not need eggs or oil?
That’s right. Just the mix and pumpkin puree—it works like magic.

Can I freeze them?
Absolutely. Freeze up to 3 months, then thaw or reheat. They taste just as good.

And there you have it—Autumn Pumpkin Muffins that make your kitchen smell amazing, take almost no effort, and taste like fall in a bite. They’re the kind of recipe that makes you look like you tried way harder than you actually did (and hey, no one needs to know otherwise).

So, are you team keep them plain and classic, or do you throw in chocolate chips every time?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Parmesan Crusted Chicken Recipe

Classic Vanilla Custard Bars

Sausage Breakfast Casserole Recipe