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When you’re craving a taste of fall, but don’t have the energy for anything that requires effort, these chocolate pumpkin muffins are the perfect treat.

I mean, they taste delicious, and they take no time to throw together.

So really, that’s a double treat.

In fact, why not talk the kids into trying it out? This could be the first recipe that launches their baking career.

Moms always gotta be thinking…

The Perfect Chocolate Pumpkin Muffin Recipe

The hardest part of making this recipe was cleaning my kitchen so I could take pictures.

You probably won’t even have that problem!

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Well, here are the magical 2 ingredients that you’ll need to make your chocolate pumpkin muffins:

Incidentally, this post is not sponsored by Duncan Hines OR Kroger. But if you work for one of those guys, call me. 😉

Now, one important question you might be asking right now is…if I’m using cake mix, then what’s the difference between a muffin and a cupcake?

Well, I’ll let Jim Gaffigan answer that one for you.

So, call them whatever you want. Eat them whenever you want. You make the food rules, anyway.

Exactly What To Do To Get Moist, Fluffy Muffins

All of this is in the recipe to remind you, but I’ll say it here, too.

Stir them just until they are lumpy and thick. Over stirring your mix will make your muffins fall flat.

Fill tins 3/4ths full. That’s how you get a nice little muffin mountain.

In the 2 middle molds of cupcake tin add water to steam cook the muffins for a fluffy inside.

Feel free to plastic wrap and freeze your muffins for a later treat. (Or to hide them so you can eat them without sharing.)

The Easy 2 Ingredient Chocolate Pumpkin Muffin Recipe

Don’t miss these other comfort food recipes:

Moist Pear Quick Bread

Simple Honey Granola Recipe

Creamy Potato Soup

2 Ingredient Chocolate Pumpkin Muffins

Course Breakfast
Cuisine American
Keyword Comfort Food, muffins, snack on the go
Prep Time 5 minutes
Cook Time 20 minutes
Servings 16


  • 1 box chocolate cake mix 15.25 oz
  • 1 can pure pumpkin (not pumpkin filling) 15 oz


  1. Preheat oven to 400 degrees.

  2. Prepare your muffin tins with cupcake liners, or just grease the tins.

  3. In a bowl, dump your cake mix. Add your canned pumpkin.

  4. Stir just until mixed, about 25 strokes.

  5. Using ice cream scoop, fill your muffin tins about 80% full.

  6. For moister muffins, leave the middle tins empty of muffin mix. Instead, fill the 2 middle tins with water to steam bake.

  7. Bake in oven for 20-23 minutes.


  1. Add chocolate chips, pumpkin spices, nuts, or whatever you enjoy mixed with pumpkin.

  2. If you're out of liners, you can cut down parchment paper to 6" squares and make those fancy tall muffin liners they use at the restaurants.

  3. To freeze, simply wrap individual muffins in cling wrap and drop in the freezer. Don't set a roast on top of them unless you prefer muffin crumbs.

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