Because the batter is thick, the tops may look a little rustic. You can gently smooth them with the back of a spoon if you prefer a neater appearance.
4. Add the Cinnamon-Sugar Topping
If using the optional topping, combine the granulated sugar and cinnamon in a small bowl.
Sprinkle a little mixture over the top of each muffin before baking.
This tiny extra step gives the muffins such a lovely bakery-style finish!
5. Bake the Muffins
Bake for approximately 18–22 minutes, or until the tops are set.
Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached.
Allow the muffins to cool in the pan for about 5 minutes before carefully transferring them to a wire rack.
What to Serve With 2-Ingredient Pumpkin Muffins
These muffins are delicious warm, at room temperature, or even slightly chilled.
For breakfast, serve them alongside coffee, chai tea, hot chocolate, yogurt, or fresh fruit. For brunch, pair them with scrambled eggs, bacon, sausage, or a simple fruit salad.
Want to turn one into dessert? Warm the muffin briefly and add a little whipped cream or cream cheese frosting.
A drizzle of maple syrup or maple glaze would be pretty wonderful too!
Tips for Perfect 2-Ingredient Pumpkin Muffins
Don’t prepare the cake mix using the ingredients listed on the box. You only need the dry cake mix itself plus the pumpkin purée.
Stir thoroughly because pockets of dry cake mix can hide inside the thick batter.
Try not to overbake the muffins. Their soft, moist texture is one of the best parts of this recipe, so begin checking around the 18-minute mark.
For evenly sized muffins, use a large cookie scoop to portion the batter.
And if you want a little extra texture and sweetness, definitely try that cinnamon-sugar topping. It’s such a small addition, but it makes these muffins feel extra special.
How to Store Pumpkin Muffins
Allow the muffins to cool completely before storing them.
Keep them in an airtight container at room temperature for about 2 days. For longer storage, refrigerate them in an airtight container for approximately 4–5 days.
You can also freeze the muffins. Place cooled muffins in a freezer-safe container or bag and freeze for up to about 2–3 months.
Thaw them at room temperature or gently warm individual muffins in the microwave before serving.
