Pumpkin season is officially here, and if you’re looking for a simple, cozy, and flavor-packed treat, these easy pumpkin muffins with spice cake mix are about to become your new go-to fall favorite. With just a handful of ingredients and minimal prep time, you can whip up a batch of soft, moist, and warmly spiced muffins that taste like they came straight from a bakery.

Easy pumpkin muffins with spice cake mix topped with maple glaze, made with canned pumpkin puree and Betty Crocker spice cake mix, a simple 3 ingredient pumpkin muffin recipe perfect as an easy fall dessert.

These 6-ingredient pumpkin muffins are perfect for anyone short on time but big on fall flavor. Whether you’re baking for a weekend brunch, a quick breakfast, or a sweet, easy fall dessert, these muffins check all the boxes—easy, delicious, and perfectly seasonal.

Why You’ll Love These Easy Pumpkin Muffins

There’s so much to love about these muffins, especially if you’re a fan of no-fuss baking.

Minimal ingredients: Just six pantry staples, and you’re good to go.
Super moist texture: Thanks to the pumpkin puree, these muffins stay moist for days. (if they last that long)
Warm fall flavor: The spice cake mix and pumpkin pie spice bring all the cinnamon, nutmeg, and clove goodness you love this time of year.
Quick and easy prep: Mix, scoop, and bake. That’s it!
Customizable: Add chocolate chips for a sweet twist or chopped nuts for some crunch.

Homemade pumpkin muffins with spice cake mix drizzled with maple glaze, easy 3 ingredient pumpkin muffins recipe for a cozy fall dessert.

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Ingredients:

1 box Spice Cake mix – This is the base of the recipe and brings in all the warm spice flavors.
1 can 100% Pumpkin Puree – Be sure it’s pure pumpkin, not pumpkin pie filling.
1/2 cup of Milk – Helps loosen the batter and adds moisture.
2 Eggs – Acts as the binder and gives the muffins structure.
1/4 cup of Light Olive Oil – Adds richness and ensures a tender crumb.
1 teaspoon Pumpkin Pie Spice – Boosts the fall flavor and pairs beautifully with the spice cake mix.
Optional: 1/2 cup chopped nuts or chocolate chips

Freshly baked pumpkin muffins with spice cake mix topped with maple glaze, easy fall dessert made with 3 ingredient pumpkin muffins recipe.

How to Make Easy Pumpkin Muffins:

You don’t need any fancy techniques or special equipment—just a mixing bowl and a muffin tin. Here’s how to do it:

Preheat Oven: Preheat the oven to 375°F (190°C)—place cupcake liners in a 12-cup muffin tin. Spray the muffin liners with spray oil or brush with light olive oil.
Mix: In a stand mixer or using a hand mixer in a large bowl, combine all the ingredients and mix until just combined.
Using a 1/2 cup scoop or measuring cup, add the muffin mixture to the muffin liners 3/4 full.
Optional: sprinkle sugar or munk fruit on top of the muffin batter.
Bake for 18-22 minutes until a toothpick comes up dry.

Optional Maple Glaze (For Extra Fall Flavor)

If you want to take these muffins to the next level, try adding a simple maple glaze on top once they’ve cooled. It adds a sweet, cozy finish that tops the muffins perfectly with the warm spices and pumpkin flavor.

1 1/2 cups powdered sugar
1/4 cup real maple syrup
A splash of milk, as needed, to thin it out

Start by whisking the powdered sugar and maple syrup together. Add milk a teaspoon at a time until you reach your desired consistency—it should be thick enough to drizzle but not runny. There’s no exact formula here, so feel free to adjust the sugar or milk to get the texture just right.

Pro tip: Drizzle the glaze over cooled muffins and let it set for 10–15 minutes before serving.

Overhead view of easy pumpkin muffins made with spice cake mix, drizzled with maple glaze, a simple ingredient pumpkin muffin recipe for a cozy fall dessert.

My Story Behind This Pumpkin Muffin Recipe

Every fall, I find myself reaching for pumpkin everything—lattes, candles, decor, and of course, baked goods. But with busy mornings and a full calendar, I don’t always have time to whip up muffins from scratch. That’s when I learned that spice cake mix could save the day—and still taste like homemade.

One cozy Saturday afternoon, while my husband was out mowing the lawn and the house was finally quiet, I found myself with an open can of pumpkin puree leftover from making homemade pumpkin coffee creamer—because let’s be honest, it’s pumpkin everything this time of year. I decided to play around a bit and grabbed a box of spice cake mix from the pantry.

The result? The most tender, flavorful muffins I’d ever made—with almost no effort. Since then, I’ve tweaked the recipe a bit by adding a little olive oil for moisture, a splash of milk to smooth out the batter, and a dash of pumpkin pie spice to make that cozy fall flavor really shine.

Now, these muffins are a staple in our kitchen during pumpkin season. My grandkids love them with mini chocolate chips, and sometimes I’ll toss in a handful of chopped pecans if I have them on hand. And when I’m feeling just a little extra?

I’ll make a quick maple glaze with powdered sugar, real maple syrup, and a splash of milk. I don’t measure it perfectly—I just stir and adjust until it’s smooth and drizzle-able. This is a go-to glaze my mom made for years, and I have been making it for many recipes.