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3-Ingredient Pumpkin Muffins – Stupid Easy & Crazy Good!

ByEmma

Who says baking has to be complicated? If you’re craving warm fluffy pumpkin muffins but don’t want to deal with a mile-long ingredient list this recipe is your new best friend. Just 3 ingredients zero fuss and all the cozy fall vibes. Let’s get baking!

Contents

Why You’ll Love These Muffins

  • Effortless: No mixer no weird ingredients no stress.
  • Moist & Fluffy: Thanks to pumpkin puree’s magic.
  • Customizable: Add spices chocolate chips or nuts if you’re feeling fancy.

Pro Tip: These muffins taste even better the next day—if they last that long!

Ingredients (Yes Really Just 3!)

  1. 1 box (15 oz) spice cake mix – The shortcut hero. *No mix? Use yellow cake mix + 1 tsp pumpkin pie spice.*
  2. 1 can (15 oz) pumpkin puree – Not pumpkin pie filling! Puree keeps these muffins moist without oil or eggs.
  3. ½ cup vanilla almond milk (or oat milk!) – Adds a hint of sweetness and richness. Water is boring—this is way better!

Optional upgrades: Chocolate chips cinnamon or a cream cheese swirl.

How to Make 3-Ingredient Pumpkin Muffins

  1. Prep: Preheat oven to 350°F (175°C). Line a muffin tin or grease it well.
  2. Mix: Dump the cake mix pumpkin puree and almond milk into a bowl. Stir until just combined—don’t overmix!
  3. Bake: Scoop batter into muffin cups (¾ full) and bake for 18–22 minutes until a toothpick comes out clean.
  4. Devour: Let cool for 5 minutes then dig in. Bonus: Drizzle with honey or sprinkle with cinnamon sugar.

Pro Tips for the Best Muffins

  • Extra fluffy muffins: Swap almond milk for sparkling apple cider for a fun airy texture.
  • More decadent? Use coconut milk for a richer slightly tropical twist.
  • Storage: Keep in an airtight container for up to 3 days or freeze for later.

Final Thoughts

These muffins are the ultimate hack for busy mornings last-minute guests or when you just need pumpkin goodness ASAP. 3 ingredients 20 minutes and BOOM—bakery-worthy muffins.

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