Fall is an amazing time to get back into the kitchen and start breaking out those delectable dessert recipes again. And pumpkin will always a must-have ingredient this time of year. But as someone sensitive to eggs, dairy, and other common ingredients, it’s been a challenge to find sweet baked treats that I can enjoy without regretting it later. Enter: these wonderful pumpkin spice muffins that only have 3 ingredients! Not only are they super easy and quick, but they’re also perfectly festive, deliciously dense, and a treat that I look forward to every autumn. They might not be a traditional airy muffin, but honestly, I think the texture makes them even better.
This recipe only requires 3 ingredients, just a few simple steps, and only takes a few minutes to prep making it ideal for busy fall days when you want a quick, cozy treat.
3-Ingredient Pumpkin Spice Muffins (Egg-Free, Dairy-Free)
Makes about 12 muffins (or a small loaf if you prefer)
Ingredients:
- 1 box of spice cake mix (I typically use Duncan Hines, but feel free to use any brand you prefer)
- 1 (15 oz) can of pure pumpkin puree (not pumpkin pie filling)
- Dark chocolate chips (optional) — or substitute with nuts, or skip entirely for a simpler muffin
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup for easier cleanup.
- Mix it up: In a large bowl, combine the spice cake mix with the pumpkin puree. Stir until well mixed. (It’ll be thick like peanut butter, so a spoon or spatula works best here!)
- Add your extras: If you’re adding dark chocolate chips or nuts, fold them in at this stage.
- Fill the muffin cups: Spoon the batter into your prepared muffin tin, filling each cup about ¾ full.
- Bake: Start with 15 minutes at 350°F, then check with a knife or toothpick. If it comes out clean, they’re done! If not, bake for an additional few minutes. I personally needed to bake for 25 minutes total, but you’ll want to watch them closely toward the end so the tops don’t begin to burn.
- Cool and enjoy: Let them cool slightly in the pan before transferring them to a rack. Enjoy them warm for the best flavor!
Note: These muffins are dense and moist, which is what I love about them! The pumpkin puree adds extra richness, making them taste indulgent and satisfying.
Extra Tips:
- For a little extra sweetness, drizzle melted dark chocolate over the top once they’ve cooled.
- If you want to go all out, try a dollop of dairy-free cream cheese frosting or a dusting of powdered sugar for a bakery-style treat.
- For something more sliceable, you could make this as a small loaf—perfect for spreading with dairy-free butter or a touch of almond butter.
Why These Muffins Are Perfect for Fall
This recipe captures everything I love about autumn baking without triggering my (many!) sensitivities. Pumpkin spice muffins are warm, fragrant, and make the kitchen smell amazing while they’re baking. Plus, they’re versatile: bake them as muffins for easy snacking or cupcakes or spoon the batter into a loaf pan for a more traditional (yet dense) pumpkin bread. The dark chocolate pairs perfectly with the pumpkin and spice, but you can skip it or replace it with nuts if that’s more your style.
Storage Tips for Freshness
To keep these muffins tasting their best, here are some storage suggestions.
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Refrigerator: Keep them in an airtight container for up to 5 days. They taste great chilled, or you can warm them up in the microwave for a few seconds.
- In the Freezer: These muffins freeze well. Wrap each muffin individually in plastic wrap, then place them in a zip-top bag or container. Freeze for up to 2 months. Just pop one in the microwave or let it thaw at room temperature when you’re ready to enjoy.
These pumpkin spice muffins are the perfect example of a quick, allergy-friendly fall treat that doesn’t sacrifice flavor. Whether you make them for a cozy weekend snack, a work treat, or even a festive addition to a fall gathering, they’re sure to be a hit.
Happy baking and happy fall!
-LS