Pumpkin Spice Muffins
Updated
Updated
These Pumpkin Spice Muffins require only 4 ingredients, 5 minutes of prep, and 1 bowl. This pumpkin muffin recipe is made without oil, butter, or eggs, but you’d never know it! Moist, tender, and so delicious.
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5 STAR REVIEWS
Think a muffin can’t be moist and delicious without oil, butter, or eggs? Think again! These pumpkin muffins are insanely good, and done in a flash with only 4 ingredients including spiced cake mix and canned pumpkin puree. Plus they’re only 121 calories each. It’s like a gift. If you always have a can of pumpkin puree in your pantry, good things can happen. Good muffin things.
Helpful Tips & Variations
- Try a different cake mix. These don’t have to be made with spice cake mix. Try them with yellow cake mix and a bit of pumpkin pie spice or carrot cake mix!
- Pumpkin puree. Make sure to use pure canned pumpkin puree, not pumpkin pie filling, which includes other seasonings.
- Cinnamon chips. I love this addition. Sometimes Hershey’s cinnamon chips are hard to find and when that’s the case, I just use butterscotch chips or chocolate chips instead.
- Nuts. Chopped pecans are my nut of choice, but walnuts are great, too.
- Omit the nuts and chips. We love the addition of nuts and chocolate chips, but these still turn out wonderfully without them.
- Frost them. Not worried about calories? Go ahead and top the muffins with cream cheese frosting. Yummy!
Pumpkin Spice Muffins
Ingredients
- 15.25 ounce box spice cake mix
- 15 ounce can pure pumpkin puree, (not pumpkin pie filling)
- 1/2 cup water
- 1/3 cup Hershey’s cinnamon chips, (or butterscotch or chocolate)
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F. Line muffin tins with paper wrappers, lightly coat with cooking spray; set aside.
- In a large bowl, stir together all of the ingredients until completely incorporated and smooth.
- Fill each muffin slot 3/4 of the way. Bake for about 18-20 minutes or until a toothpick comes out clean.
- Serve warm or at room temperature.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Storing Leftovers
- Storing leftovers. These spice cake pumpkin muffins are best served the same day, but will remain somewhat soft at room temperature for a couple days. Or refrigerate in an airtight container for up to 4 days. I recommend gently re-warming them in the microwave.
- To freeze. Allow to cool completely and place in a freezer-safe Ziploc bag. They freeze well up to 2 months. Thaw overnight in the refrigerator and warm up before serving.
More Pumpkin Recipes:
- Pumpkin Scones
- Pumpkin Pecan Crescent Rolls
- Edible Pumpkin Cookie Dough
- Mini Pumpkin Pies
- Pumpkin Pancakes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
I made these muffins and they are so delicious! Then I made them again and took them to my church-everyone wanted the recipe. I was almost embarrassed to give them the recipe because it is so simple. Fantastic!
Hi. I made your 4 ingredient pumpkin spice muffins and they were delicious! I used a combination of butterscotch and chocolate chips. Such an easy recipe!
I have a question
can i make these into mini muffins for a woman’s luncheon
how long would i bake them?
Hi Deb – I have never tested these in mini form, but typically you can convert any muffin into mini by decreasing the bake time. The temperature can stay the same, but the cooking time will be shorter, typically between 8-15 minutes instead of 20 minutes or more, so check for doneness earlier.
So delicious. And so easy. Used carrot cake mix, walnuts and chocolate chips. Very tender muffin. Made 12 large. Thank you.
These muffins are a sure winner! Gave a couple to my husband to take to a friend, he loved them as much as we did!
I made these but with chocolate chips instead of cinnamon (I couldn’t find the cinnamon ones.) We all LOVED them! Will make again and again. SO EASY!
Delicious!! I did like a poke cake only poke muffins and added a tiny spoonful of sugar free caramel sauce!! Sooo yummy!! Thank you for a great recipe
Just made the pumpkin spice muffins. They are absolutely delicious. Followed your recipe exactly and even added the butterscotch chips. Wow! Perfect for the holidays and heck anytime at all. Love watching you on Facebook, I have tried several of your recipes and enjoyed each one. Love that they are so easy to make.
Delish! I hate to be one of those people who reviews with their additions, but I always change recipes. Chopped up white chocolate to add to batter, subbed milk for water, added a couple tablespoons of sour cream, added a splash of orange and almond extract and topped with a few dark chocolate chips. I did not add nuts as some don’t like nuts, crazy people. 😂 Seriously though, this is going in the recipe bank! Thank you!
Love every recipe I’ve made of yours and trying this one tomorrow. I will report but I know they will be easy and delish. Thank you!
I haven’t tried this yet, but I only have a tiny, one 6-muffin tin. Can the batter sit while I am making the first batch?
It should be fine since there’s no dairy in the batter and the muffins bake up so quickly
My new favorite muffin! I was skeptical not needing butter, oil, or eggs, but they were amazing and moist. My husband and I need to cut back on sugar so this recipe was such a find. Thank you for sharing!
cant get spiced cake mix here in ireland so i used yellow cake mix.
I use either a yellow, white or vanilla cake mix and add pumpkin pie spice to it. They turn out great all the ways.
I love easy muffins like this! I’m super excited for spring and summer foods, but there’s always pumpkin to look forward to this fall (or now!).
I’m on weight watchers so I was excited to find this recipe on Pinterest. Made them but left out the nuts. Easy and delicious muffin for fall thank you so much.
Made these with regular chocolate chips. Seriously the easiest recipe EVER. And so good! And low cal. Win win win. Love that it uses canned pumpkin so I can make them all year long. Thank you for this!
I made these yesterday (couldn’t find the cinnamon chips so I used semi sweet) – they were fabulous and SO easy like you said. Wish I could have given them out to the trick or treaters. Thanks for the great recipe!
I made these last night. I don’t think I’ve EVER made anything this easy and SO yummy! I couldn’t find the cinnamon chips at Target or at Raley’s, so I used white chocolate chips, which worked out great. Also, I ran out of large muffin tins, so I used my mini-muffin tin.
Oy, the little ones…DANGER! I kept popping them in my mouth like it was nothing…until a little voice inside my head (yeah, yeah, it talks to me sometimes) screamed, “WALK AWAY FROM THE MUFFINS!” Then I had a “regular” sized one for breakfast this morning before my 18 mile run. :o) YUM.
I actually did have canned pumpkin with chocolate cake mix when I was on Weight Watchers, so I knew these would be thebomb.com. I like applesauce, but I HATE HATE HATE using it in baked goods. The texture is spongy, and it’s usually tasteless…usually low-fat baked goods are not worth the time and energy. But these cake mix/pumpkin muffins are so good!
Mmm-mm good. Love the idea of something with pumpkin that’s actually reasonably healthy. What a concept! *wink*
Oh, I am soooooo going to make these!!!! How could I not?!
C’mon, Amy. You KNOW who doesn’t have any pumpkin puree. (There’s such a thing as pumpkin puree?) These look good, though. And I can sometimes handle baking because you focus on only one thing. (Not like dinners. Let’s not even go there.) I’m going to try these. Stay tuned.
These were an incredible treat for such a low calorie count. Thank you so much for sharing this wonderful recipe! I’m going to try it with other cake mix flavors.
oh man, i should find some of those canned pumpkin in aus..surely they have them?! I am so tempted by all the pies, muffins and tarts that I have been seeing!!
And these are not made with applesauce! HOORAY!!!!!!!!!!!!!!!
It’s shocking that there’s no oil, butter or eggs in these. And they actually taste amazing and don’t look like crap! It’s a food miracle.
These look awesome, I’ve made similar but i love the addition of the cinnamon chips! Only problem is I’ve never been able to find them! Maybe this time of year they will have them! Thanks!
The only way I can get through not having dessert is by having pumpkin or kabocha squash around. These muffins were glorious, Amy! I might frost them on a cheat day.
I made a double batch. Some with mini chocolate chips and some with white chocolate. These were incredible. It’s hard to only eat 1.
Love the addition of the cinnamon chips and pecans! People never think that this recipe will work, but it does. I just made it with chocolate cake mix and the kids LOVED it! Thanks for posting this so more people can try it!
I thought these would be to good to be true without oil, butter, or eggs – but they were AMAZING. Thank you so much for sharing!!