It’s pumpkin season and what better way to celebrate than by sharing this recipe for Three Ingredient Pumpkin Muffins!
These fabulous muffins are every bit as delicious as grandma’s, but I can guarantee that you won’t find any eggshells in these pumpkin muffins.
Why am I so confident? Because this recipe only has THREE ingredients, and they are completely egg-free!
Yep, you heard me right! This tasty treat is fluffy, delicious, soft, moist, and so simple and easy to make!
3 Ingredient Pumpkin Muffins with Applesauce
Ingredients:
1, 15oz can 100% pure pumpkin puree
1/4 cup unsweetened applesauce
1 box spice cake mix
Any brand of any of these ingredients will work perfectly!
Pro tip: throw in some chocolate chips for 3 ingredient pumpkin chocolate chip muffins! Shhh…I won’t tell anyone that actually makes them 4 ingredient muffins.
How to make Pumpkin Spice Muffins with 3 Ingredients:
Preheat oven to 350F.
Combine all ingredients in a large bowl and stir until ingredients are fully combined and no lumps remain. Your batter will be very thick and hard to stir!
Line a muffin pan with silicone cupcake liners and spray with non-stick cooking spray. Spoon the batter into the muffin liners and bake at 350F for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Please note: This recipe yields 12 pumpkin spice muffins. If you use a half-dozen muffin pan as I did, you will need to make two batches.
How to keep your 3 Ingredient Pumpkin Muffins from sticking:
I do not recommend using paper cupcake liners with this recipe. The batter for these pumpkin muffins is so thick that it will stick to the paper liners.
Silicone cupcake liners are recommended for these 3 ingredient pumpkin muffins recipe, and I also suggest spraying the liners with nonstick cooking spray before adding the muffin batter.
Remember, you’re not using oil or eggs in this recipe, so you will have a much thicker, more pancake-like batter – and that’s how you want it!
How to store these Pumpkin Muffins
These 3 Ingredient Pumpkin Muffins can be stored at room temperature for up to 48 hours but will stay freshest in the fridge for up to 7 days.
If you have extra pumpkin muffins leftover, you can wrap them tightly in plastic wrap or foil and place them in a freezer-friendly Ziploc bag.
These pumpkin muffins can be frozen for up to three months and will taste fresh and delicious when set out at room temperature or in the fridge to thaw.
Other Great Recipes You’ll Love:
THREE INGREDIENT APPLE SPICE MUFFINS

Three Ingredient Pumpkin Muffins
Three Ingredient Pumpkin Muffins are fast and easy with all of the wonderful flavors of Pumpkin Spice in a muffin.
Ingredients
- 1 box Spice Cake Mix any brand
- 15 oz 100% Puree Pumpkin
- 1/4 cup unsweetened apple sauce
Instructions
Preheat oven to 350F.
Combine all three ingredients in a large glass bowl and stir until all ingredients are fully combined and no lumps remain.
Line a muffin tin with silicone muffin liners and spray the liners with nonstick cooking spray.
If using a half dozen muffin tin you will need to make two batches since this recipe yield is 12 muffins.
Spoon the pumpkin muffin batter into the silicone muffin liners, filling them just to the top.
Bake at 350F for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Enjoy!
Recipe Notes
If you have extra pumpkin muffins leftover, you can wrap them tightly in plastic wrap or foil and place them in a freezer-friendly ziplock bag.
These pumpkin muffins can be frozen for up to three months and will taste fresh and delicious when set out at room temperature or in the fridge to thaw.
Pro Tip: Toss in a handful of sweet chocolate chips for a decadent pumpkin chocolate chip muffin!
I love using cake mix as a starter for muffins – these look beautiful!
Thank you Melissa!
I think cake mix muffins are my favorite because they’re just so simple and easy!
You’ve made this look so easy to make – and they look so tempting! Thanks for sharing at the What’s for Dinner party – have a fabulous week!
What a great muffin, I will sure be giving these a try! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thank you Miz Helen!
We really love this fast and delicious treat!
I found these on Meal Plan Monday on Southern Plate. Shared on Pinterest and Facebook. Gonna make some soon.
Thank you so much for sharing!
I hope you enjoy them as much as we do! 🙂
Thanks for sharing at the What’s for Dinner party.
Thanks for these delicious recipes and I’m anxious to try them soon. I really enjoyed reading all of your suggestions on how to handle them after baking and the little piece of knowledge about the 88 cent muffin tin. thanks so much.
Hello Judy,
Thank you for your kind comment and for stopping by. I’m so glad to hear this recipe was helpful for you! I hope you have a wonderful week and a blessed Holiday season.