These two-ingredient vegan pumpkin muffins are delightfully moist and flavorful, and the simplicity of the recipe means you can whip them up in no time. They're perfect for when you need a quick turnaround with minimal effort.
This recipe has been my go-to solution when I need a fast and hassle-free vegan muffin. I can't recall where I first saw it years ago, but this foolproof solution has consistently helped me during unexpected get-togethers or surprise visits, especially when my children showed up with friends. It delivers a batch of delicious muffins with minimal effort and only 2 ingredients (or three if you include the water).
What you'll need
Have a few boxes of spice cake mix and cans of pumpkin puree in your cupboard, so they're always ready when you need to make these quick vegan pumpkin muffins.
- Spice Cake Mix: 1 box (usually around 15.25 ounces). The spice cake mix gives a nice blend of flavors like cinnamon, nutmeg, and allspice, which pair well with the pumpkin puree. Dunkin Hines and Betty Crocker offer a surprising vegan option for spice cake mix. Check the labels to make sure the one you pick up is vegan.
- Canned Pumpkin Puree: 1 can (15 ounces). Ensure it's pure pumpkin puree, not pumpkin pie filling.
- Water: Use around 2 tablespoons to help the batter come together smoothly. You can substitute it with plant-based milk.
Ready to Make the Easiest Pumpkin Muffins?
Start by preheating your oven to 350°F (175°C). This will give you time to get the batter ready as the oven warms up.
Also, prep your muffin pan with paper liners or lightly grease the cups.
Open the box of spice cake mixture and place it in a medium-sized bowl.
Incorporate the pumpkin into the cake mixture until it absorbs the cake mix. Mix 2 tablespoons of water to achieve a smooth texture. You'll see the difference when you add it. If necessary, add additional water gradually, one tablespoon at a time.
Spoon the batter into the muffin cups, filling them about ½ to ⅔ full. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Baking 2-ingredient pumpkin vegan muffins is wonderfully straightforward, but a few top tips can help ensure they turn out every time.
- Ensure the cake mix you choose is vegan. Some mixes may contain dairy or other animal-derived ingredients. A spice cake mix works best for flavor, but a yellow or white mix can also be used with about 2 teaspoons of added pumpkin spice.
- You can add more than 2 tablespoons of water until the batter reaches a desirable consistency - but no more than 4 tablespoons. I find any more results in excessive moisture, leading to a soggy bottom in the muffin.
- Use pure pumpkin puree, not pumpkin pie filling. Pie filling includes added sugars and spices, which can alter the flavor and texture of your muffins.
- The batter should be thick but pourable. If it's too thick, add a little more water to reach the desired consistency - but like I said before, no more than 4 tablespoons.
- Distribute the batter evenly among the muffin cups. This ensures uniform baking and helps all muffins to be done at the same time without any raw ones in the bunch.
- If you live at high altitudes like I do, you may need to add about 5 minutes of baking time - but check it often so they don't burn.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove without breaking.
- Store any leftover muffins in an airtight container on the counter to keep them moist. They can be frozen as well, but the texture does change slightly.
Additional Ingredients (optional)
- Vegan chocolate chips are a classic choice - they add a sweet, chocolatey burst to each bite.
- Add chopped nuts add a delightful crunch and nutty flavor.
- Shredded coconut adds a tropical twist and a bit of texture.
- Add orange zest for a citrusy aroma and subtle flavor enhancement.
- Add a tablespoon of ground flaxseed or chia seeds for added fiber and a slightly nutty flavor without altering the texture too much.
These muffins don't need any toppings, but here are some ideas if you want that extra layer of flavor:
- Vegan Cream Cheese Frosting: A creamy and tangy topping that pairs wonderfully with the pumpkin flavor.
- Maple Glaze: For a delicious maple glaze, mix together 1 cup of vegan powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of plant-based milk until smooth and pourable.
- Cinnamon Sugar Crumble: For a cinnamon sugar crumble topping, combine ½ cup of flour, ¼ cup of brown sugar, ¼ cup of vegan butter, and 1 teaspoon of cinnamon until it forms a crumbly texture.
- Toasted Pumpkin Seeds (Pepitas): Sprinkle some pumpkin seeds on top of the muffins before or after baking for a nutty crunch.
- Vegan Chocolate Ganache: For a vegan chocolate ganache, gently melt 1 cup of vegan chocolate chips with ½ cup of coconut cream or plant-based milk, stirring until smooth and glossy, then spread over the muffins.
Yes, vanilla works well. Just add about 2 teaspoons (or to taste) of pumpkin pie spice for the delicious fall flavor.
Yes, see the post for a list of ideas. You can add about ½ cup of any addins without altering the consistency of the batter.
- 1 box spice cake mix
- 1 can of pumpkin puree - (not pumpkin pie filling)
- 2 tablespoons of water - (sub with plant-based milk)
- Preheat Oven: Start by preheating your oven to 350°F (175°C). This will give you time to get the batter ready as the oven warms up.
- Prepare Muffin Pan: Line a muffin pan with paper liners or lightly grease the cups.
- Mix Ingredients: In a large bowl, combine the spice cake mix and pumpkin puree. Add water gradually, starting with 2 tablespoons, and mix until the batter is smooth and well combined. Depending on the mix and pumpkin puree, you might need to add a little more water to reach a typical muffin batter consistency but no more than 4 tablespoons.
- Fill Muffin Tins: Spoon the batter into the muffin cups, filling them about ½ to ⅔ full.
- Bake: Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
You can add more than 2 tablespoons of water until the batter reaches a desirable consistency - but no more than 4 tablespoons. I find any more results in excessive moisture, leading to a wet bottom in the muffin.
The batter should be thick but pourable. If it's too thick, add a little more liquid to reach the desired consistency. This will help the muffins cook evenly and maintain a good texture.
If you live at high altitudes like I do, you may need to add about 5 minutes of baking time - but check it often so they don't burn.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
See the post for more tips.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Category: dessert, snack
- Method: oven
- Cuisine: American
- Diet: Vegan
- Serving Size:
- Calories: 22
- Sugar: 2.2 g
- Sodium: 25.2 mg
- Fat: 0.3 g
- Carbohydrates: 4.6 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: pumpkin, quick, easy, muffins