There are two types of fall bakers—the ones who have three kinds of flour in the pantry, a spice grinder at the ready, and a habit of roasting their own pumpkin puree (although it’s super easy, see below)…and then there’s the rest of us. This one’s for the rest of us. These easy pumpkin muffins are warm, soft, and pumpkin-y without any measuring cup drama or fancy spices. Three ingredients, one bowl, twenty minutes—and you’re done.

And yes, you can absolutely eat one standing over the cooling rack with your coffee still in your hand—I do it all the time (no shame, haha).

Why You’ll Absolutely Love This Recipe

These pumpkin muffins taste like you’ve been in the kitchen for hours, but in reality, they’re the definition of easy. You only need one bowl, three pantry ingredients, and a little brown sugar on top for that bakery-style sparkle. They’re perfect for busy mornings, last-minute bake sales, or when you want pumpkin spice in your life now—no waiting for butter to soften. They’re a pumpkin dream come true, if you ask me.

Ingredient Notes

• Spice Cake Mix. This is the magic ingredient really. It has the cozy spices and baking essentials built right in, making these muffins super easy.
• Pumpkin Purée. Not pumpkin pie filling! The plain stuff lets the cake mix do the heavy lifting on flavor.
• Pumpkin Pie Spice. I like to add a little extra flavor to really lean into that fall flavor. Plain pumpkin (even mixed with spice cake is pretty bland).
• Brown Sugar (for topping). A quick and easy way to add sweetness and a slightly crunchy crown to each muffin. You can also use regular sugar or turbinado sugar too for even more crunch.

Step-By-Step Instructions

1. Heat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
2. In a large bowl, stir the spice cake mix, pumpkin puree, pumpkin pie spice, and sea salt together until the batter is smooth and evenly combined (we’re going for no lumps here).
3. Scoop or spoon the batter into the muffin cups, filling each about 2/3 full. Make sure to fill them all equally. This recipe makes a nice round dozen muffins.
4. Sprinkle a little brown sugar over each muffin for extra sweetness and crunchy texture.
5. Bake the muffins for 20 minutes, rotating the pan halfway through. The muffins will puff up and be slightly golden brown on top when they’re done. A toothpick inserted in the center should come out clean.
6. Let the muffins cool in the pan for a few minutes, but then transfer them to wire rack to cool completely.

Recipe Tips & Notes

• Don’t overbake. These muffins are best when soft and tender; start checking them at the 18-minute mark.
• Extra crunch. Use regular or turbinado sugar instead of brown sugar for a crunchier topping.
• Add-ins. Fold in a handful of chocolate chips, chopped pecans, or dried cranberries before baking to make the muffins seem a little fancier.
• Drizzle. If you’re feeling fancy, you could drizzle the top with a little icing or a cream cheese glaze.

Storage & Freezing Recommendations

Store cooled muffins in a slightly ventilated container at room temperature for up to 3–5 days. For longer storage, freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or pop one in the microwave for 15–20 seconds before eating. If the muffins are super moist, consider placing a paper towel inside the Ziplock bag.

And that’s it—three ingredients, one bowl, and a house that smells like you’ve been baking all day. These muffins are proof that fall baking doesn’t have to be complicated to be good. Make a batch on a lazy Saturday morning, share a few with your neighbors, and stash the rest in the freezer so you can have a little pumpkin spice magic any time the mood strikes (that’s what I do #itsalwaysfall).