3-Ingredient Pumpkin Muffins

Closeup of baked pumpkin muffins topped with a sprinkle of sugar.

These 3-ingredient pumpkin muffins are the best way to welcome fall! Moist, full of pumpkin spice flavor, and quick to make because they start with a cake mix!

Course Breakfast Quick Bread

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 132kcal

Author Marye Audet-White

Ingredients

15.25 ounces spice cake mix some cake mixes are 13.25 ounces and that's fine too.
15 ounces pumpkin puree make sure it's pure pumpkin puree
¾ cup ginger ale

Instructions

Preheat the oven to 425F degrees.
Mix spice cake mix, pumpkin, and gingerale in a medium sized bowl just until combined. Don't over mix.
Spray a muffin tin with no stick cooking spray.
Fill each cup ¾ of the way to the top with batter.
Bake for 5 minutes, turn the temperature down to 350F.
Bake for 20-25 more minutes, or until an inserted toothpick comes out clean. Interior temperature will be 200F-205F when done.

Notes

Storage:

Store muffins in an airtight container at room temperature for 3 days. Freeze for up to 3 months.

Tips:

If you don't have non-stick cooking spray, apply some olive oil or vegetable oil to each well with a paper towel.

Be sure to grab a can of pure pumpkin puree, not pumpkin pie filling. They are not the same thing.

I like to use an ice cream scoop to portion out the batter more quickly—and it's less messy!

To check for doneness, insert a toothpick into the center of one of the muffins. It should come out clean or with a few moist crumbs. Or, use an instaread thermometer - they're done at 200F.

Cool the muffins in the tin for about five minutes. Then, as soon as you're able to handle them, transfer to a cooling rack to cool completely.

Nutrition