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Two soft 2 ingredient pumpkin donut muffins dusted with cinnamon sugar on a white plate, with a cinnamon stick and coffee in the background.

Easy 2 Ingredient Pumpkin Donut Muffins - Warm, Cozy, and Effortless

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins

Ingredients
  

  • 1 box (about 15.25 oz) spice cake mix – Any brand works.
  • 1 can (15 oz) pure pumpkin puree – Not pumpkin pie filling.
  • Optional cinnamon-sugar coating: 1/3 cup granulated sugar
  • 1–1.5 teaspoons ground cinnamon
  • 2–3 tablespoons melted butter (optional, helps the coating stick)

Instructions
 

  • Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  • Mix the batter: In a large bowl, combine the spice cake mix and pumpkin puree. Stir with a spatula until just blended. The batter will be thick—this is normal.
  • Fill the muffin cups: Scoop the batter evenly into the muffin tin, filling each cup about 3/4 full. A cookie scoop makes this easy.
  • Bake: Bake for 16–20 minutes, or until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
  • Cool slightly: Let the muffins sit in the pan for 5 minutes, then transfer to a wire rack.
  • Make the coating (optional but recommended): Mix sugar and cinnamon in a shallow bowl. If using butter, brush the warm muffin tops lightly with melted butter.
  • Coat: Roll the warm muffin tops in cinnamon sugar until evenly coated. For full coverage, roll the entire muffin.
  • Serve: Enjoy warm or at room temperature. The texture is soft and cakey, with a cozy spice aroma.