3 Ingredient Pumpkin Muffins (Spice Cake Mix, No Eggs!)

Last Updated on September 21, 2026 by Allison Lancaster

Fluffy, moist 3 ingredient pumpkin muffins made with spice cake mix and pumpkin puree. No eggs, no fuss, ready in 30 minutes. Perfect for fall breakfasts!

If you are craving a cozy fall treat that comes together in under 30 minutes with just three pantry staples, these 3 ingredient pumpkin muffins are exactly what you need. I have been making this recipe every single fall for years, and my kids start asking for them the moment the weather turns crisp. One bowl, no eggs, no mixer required. Just spice cake mix, pumpkin puree, and water.

That’s it.

These pumpkin muffins are soft, warmly spiced, and taste like you spent way more time on them than you actually did. Whether you need a quick fall breakfast, an easy snack for the kids, or a guilt-friendlier treat, this recipe delivers every time.

Why You’ll Love This Recipe

Weight Watchers friendly: Made with no oil or butter, these muffins are lower in fat than traditional recipes.

Only 3 ingredients: Spice cake mix, pumpkin puree, and water. That’s all.

No eggs needed: Great for those with egg allergies or when you just run out.

30 minutes start to finish: Ready before the school bus comes back around.

Freezer-friendly: Make a double batch and freeze half for busy mornings.

Ingredients

• 1 box spice cake mix (any brand works; Great Value and Aldi brands are my personal favorites)
• 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
• 1 cup water

Ingredient Notes and Substitutions:

Pumpkin Puree vs. Pumpkin Pie Filling: This matters! Pumpkin puree is plain cooked pumpkin with no added sugar or spices. Pumpkin pie filling is pre-sweetened and pre-spiced. You can use either, but if you use pie filling, your muffins will come out noticeably sweeter, and the WW point value will be higher. I personally stick with puree so I can control the sweetness.

Spice Cake Mix: This is the magic ingredient that does all the heavy lifting on flavor. Any brand works beautifully. If you cannot find spice cake mix, use yellow or white cake mix and add 1 to 2 teaspoons of pumpkin pie spice to the batter. It is not quite the same, but it gets the job done!

Want to boost the pumpkin flavor even more? Add a half teaspoon of extra pumpkin pie spice to the batter. I do this when I am in a full-on fall mood and I want those warm cinnamon and nutmeg notes to really come through.

Equipment You Will Need

• Muffin tin (12-cup)
• Cupcake liners or non-stick spray
• Large mixing bowl
• Wooden spoon or spatula (a mixer works too, but honestly a spoon is fine)

I have baked with a lot of muffin tins over the years, and my absolute favorite is the USA Pan Muffin Tin. The muffins pop right out without any sticking or tearing, and clean-up is a breeze. It is worth the investment if you bake regularly.

How to Make 3 Ingredient Pumpkin Muffins

These come together so fast you will almost feel like you are cheating. Here is how I do it every time:

Step 1: Preheat your oven to 350 degrees F.
Get that oven warming up before you start mixing.

Step 2: Mix your three ingredients.
In a large bowl, stir together the spice cake mix, pumpkin puree, and water until the batter is smooth and no dry clumps remain. You do not need a mixer for this. A wooden spoon works perfectly.

Step 3: Fill your muffin cups.
Line your muffin tin with cupcake liners (or spray well with non-stick spray). Fill each cup about three-quarters of the way full. If you want a little something extra, sprinkle a small pinch of brown sugar on top of each muffin before baking. It gives them a beautiful, lightly caramelized top.

Step 4: Bake for 20 to 22 minutes.
Your muffins are done when a toothpick inserted into the center comes out clean. The tops should spring back when gently pressed.

Step 5: Cool and enjoy.
Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. They are wonderful warm, but they are just as good at room temperature.

How to Store Pumpkin Muffins

Store cooled muffins in an airtight container at room temperature for up to 3 days. Because these are made with pumpkin puree (which adds moisture), they can get sticky if left uncovered. Keeping them airtight makes all the difference.

For longer storage, pop them in the fridge for up to 5 days.

Tips for the Best Pumpkin Muffins

• Sprinkle the tops: A little turbinado sugar or brown sugar on top before baking adds a nice crunchy, sweet finish.
• Do not overmix. Stir just until everything is combined. Overmixing can make muffins tough.
• Fill cups 3/4 full. This gives the muffins room to rise into that classic dome shape without overflowing.
• Use room temperature pumpkin puree. Cold puree straight from the fridge can affect how evenly the batter mixes.
• Add-in ideas: Fold in a handful of chocolate chips, chopped pecans, or raisins if you want to dress these up a little. My kids love a few mini chocolate chips stirred in.

Can You Freeze These Muffins?

Yes, absolutely! I actually recommend making a double batch just so you can freeze half. These freeze beautifully.

Let the muffins cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once solid, transfer them to a zip-top freezer bag or airtight container. They will keep in the freezer for up to 3 months.

To reheat, just microwave a frozen muffin for 30 to 45 seconds. It tastes like you just baked it fresh. This is a total game-changer for busy weekday mornings.

Are These Weight Watchers Friendly?

Yes! Because these pumpkin muffins are made with no oil, no butter, and no eggs, they are naturally lower in fat than most traditional muffin recipes. The calorie count per muffin is around 175 calories when made with standard spice cake mix.

To make them even lower in points, try using a sugar-free spice cake mix. This cuts the points down significantly while keeping all the pumpkin flavor you love.

(Always calculate your own WW points using the official WW app, as point values can vary by brand and serving size.)

More Fall Recipes You Will Love

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• Easy No-Bake Pumpkin Cheesecake – Another simple pumpkin recipe that my family requests every fall.
• Pumpkin Cinnamon Rolls – Made with just a few ingredients for the most cozy fall morning treat.
• Easy Pumpkin Bread – Moist, warmly spiced, and perfect for gifting or enjoying with a cup of coffee.

Frequently Asked Questions

Can I make 3 ingredient pumpkin muffins without water?
The water helps thin the batter to the right consistency. Without it, the batter can be too thick and the muffins may come out dense. You can substitute the water with milk (regular or plant-based) for a slightly richer result.

Can I use pumpkin pie filling instead of pumpkin puree?
Yes, you can swap in pumpkin pie filling, but your muffins will taste sweeter since pie filling already contains sugar and spices. The texture will be nearly the same. Just keep in mind the calorie and WW point count will be a bit higher.

What spice cake mix works best for pumpkin muffins?
Honestly, any brand works well. I have used Duncan Hines, Betty Crocker, Pillsbury, Great Value, and Aldi. They all produce moist, flavorful muffins. Use whatever you have on hand or what is on sale.

How do I know when pumpkin muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean (or with just a few moist crumbs), they are done. If it comes out with wet batter on it, give them another 2 to 3 minutes. The tops should also look set and spring back when lightly touched.

Can I make these pumpkin muffins gluten-free?
Yes! Just swap the regular spice cake mix for a gluten-free spice cake mix (Bob’s Red Mill and King Arthur both make good options). The rest of the recipe stays exactly the same.