Simple 3 Ingredient Pumpkin Cake

Jessica Perkins
by Jessica Perkins
16 muffins
35 min

There has been ONE autumn recipe that has been a staple in our life for YEARS!! It is yummy, tried and true, and COMPLETELY simple. I didn’t think that this 2 ingredient pumpkin cake could get ANY better…but this year…IT DID!!! You can still find the original recipe HERE and trust me…you will want to add that one to your fall baking line up too. BUT now…say hello to 3 INGREDIENT PUMPKIN CAKE!!!

Which one is better?? The original recipe will still be my go to pumpkin cake recipe. It can be made into muffins, cookies, bread, and cake, but this new version is MUCH more decadent. So to amp it up and turn a yummy recipe into a sweet treat…we are adding some butterscotch!! Don’t forget to add some whipped cream to the top for a TRUE pumpkin pie experience!!!

See…SUPER simple and tastes AMAZING!!! The best part is that this recipe is so adaptable. Add chocolate chips instead of butterscotch for some chocolate chip muffins, or try white chocolate chips. The possibilities are endless!! You can find some more great fall recipes over HERE and this one HERE is soooooo good!! Let’s chat again soon. JESS

Simple 3 Ingredient Pumpkin Cake
Recipe details
  • 16  muffins
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients
  • 1 large can pumpkin
  • 1 box spice cake mix You can substitute other flavors to change up the recipe, but to get that yummy fall vibe, spice cake or carrot cake work the best.
  • 1 package butterscotch chips This also works great with chocolate chips for a more traditional chocolate chip pumpkin cake flavor.
Instructions
Dump your cake mix into a bowl. Add one large can of pumpkin. stir until all dry ingredients are mixed into the pumpkin. Make sure to scrape the bottom and the sides of the bowl to get any dry powder REALLY mixed in. Don't worry too much about bumps.
Stir the butterscotch chips into the batter.
For muffins, you will want to use paper liners for your muffin tin. The butterscotch chips will make a huge mess and stick to the tin…even if greased. Add your batter to the muffin cups. Fill to the top of the cups or slightly over. The muffins will not raise much, so fill them to about the size that you would like for your finished muffin.
Bake at 350 degrees until a toothpick comes out clean. The times vary sooooo much depending on cake mix, fullness, etc. But around 20 minutes, I start to check on them by inserting a toothpick.
FOR CAKE, you follow alllllll of the same ingredients, but instead of baking in a muffin tin, bake in a greased 9×9 cake pan. It takes longer, usually 30-45 minutes for cake to finish baking. Cool slightly before cutting. I love to add whipped cream to each piece for a pumpkin pie ish experience.
FOR COOKIES, drop the batter onto a non stick cookie sheet and bake. Depending on the size of your cookies, 10-15 minutes.
FOR BREAD, bake your batter in greased bread pan. Make sure the center is done before removing from the oven by inserting a toothpick. When it comes out clean, your bread is ready. Baking time varies, but between 30-40 minutes. Let cool before cutting.
Jessica Perkins
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