Fluffy 3 ingredient pumpkin muffins without cake mix using canned pumpkin puree and sweetened condensed milk! These homemade muffins are eggless, soft, super moist & super fluffy in texture & delicious. They are colorful breakfast muffins perfect for fall season, halloween, Thanksgiving, Christmas or anyday morning or enjoy them as a delicious evening snack! This easy muffins recipe is a great way to use any leftover pumpkin puree from the holidays as well!
These 3 ingredient pumpkin muffins are homemade and not made from boxed cake mix.
And they are so moist and fluffy in texture since we use condensed milk in it, just like this moist pumpkin pie with condensed milk!
I also have this easy, delicious pumpkin banana muffins with chocolate chips (they were made in mini muffin pan but you can bake in muffin pan too though the baking time will be longer) if you want to try soft and fluffy pumpkin banana mini muffins!
Here is another bisquick blueberry chocolate chip muffins using bisquick mix and also moist chocolate banana muffins with chocolate chips which are super easy to make and delicious as well, if you are looking for more easy muffin recipes!
You can add more ingredients to flavor these muffins further, like cinnamon, pumpkin spice, vanilla etc or even add things like chocolate chips or cinnamon chips to make them even more delicious.
If you have leftover canned pumpkin, do try this easy three ingredient pumpkin muffins for a coloful, delicious snack or breakfast!
If you have homemade pumpkin puree, you may use that too instead of canned pumpkin.
If you are using homemade pumpkin puree to make the muffins from scratch, just make sure to use thick pumpkin puree without a lot of water content, just like you get with canned pumpkin, for the best pumpkin flavor.
So here is how you can make easy, fluffy, moist, delicious 3 ingredient pumpkin muffins for breakfast or snack!
What are the 3 ingredients used in this pumpkin muffin recipe?
The 3 ingredients necessary to make these pumpkin muffins are canned pumpkin puree (or homemade pumpkin puree that is not too watery), sweetened condensed milk and self rising flour!
If you do not have self rising flour, you may substitute the self rising flour in this recipe with ¾ cup all purpose flour plus 1 teaspoon of baking powder.
How to make 3 ingredient pumpkin muffins?
To make homemade 3 ingredient pumpkin muffins, we use the following three ingredients, to which you may add more optional ingredients like pumpkin spice, vanilla, cinnamon chips, chocolate chips etc if you wish.
ingredients to make moist, fluffy pumpkin muffins
canned pumpkin 1 cup
sweetened condensed milk 1.5 cups
self rising flour ¾ cup
If you do not want to keep this recipe a 3 ingredient pumpkin muffin recipe, you may use one or more of the following ingredients easily to add even more flavors to the already delicious pumpkin muffins.
More optional add on ingredients:
cinnamon chips or chocolate chips ¾ cup
cinnamon powder ½ teaspoon
pumpkin pie spice ½ teaspoon
vanilla extract 1 teaspoon
Step by step instructions
In a large bowl, whisk together the pumpkin and sweetened condensed milk together so they are well combined.
Add self rising flour also to the pumpkin & condensed milk mixture and mix together to form the muffin batter.
Make sure the flour is well combined with the wet ingredients and there is no dry flour left at the bottom of the bowl and there are no lumps formed.
If mixing this way is difficult for you, it is best to place the flour in a different bowl and add the pumpkin & condensed milk mixture to the dry flour mixture and mix well to combine and form the muffin batter.
If using any of the optional additional ingredients like cinnamon chips, chocolate chips or vanilla, you may add that too and mix in with the muffin batter evenly.
If using spices like cinnamon powder or pumpkin spice, it is a good idea to mix them with the dry flour mixture first, so the flavors are evenly combined.
To make the pumpkin muffins
Preheat oven to 350 degree Fahrenheit.
Pour about two tablespoons of muffin batter in each mould of muffin pan. I used a silicon muffin pan which is easier to use.
Bake in the preheated oven for about 30 to 34 minutes until a toothpick inserted through the center of the muffins come out clean. Keep in mind that oven temperatures can slightly vary, so make sure to check at 30 minutes of baking time.
Once the muffins are completely cooked, allow the muffins to cool down and once they are cooled enough, you can easily pull them out of the muffin pan.
With silicon muffin pan, this is especially very easy to do.
Enjoy the delicious 3 ingredient pumpkin muffins for snack or breakfast with a cup of tea, coffee or milk as you wish!
How to store 3 ingredient pumpkin muffins?
If you are not serving the pumpkin muffins the same day, it is best to store them in refrigerator in air tight food containers. They will stay fresh in the refrigerator for another 3 to 4 days.
To store the muffins longer, you may freeze the muffins.
To make pumpkin mini muffins
If you wish to make mini muffins using the batter for this 3 ingredient pumpkin muffins, you can easily do that using a mini muffin pan.
You will have more number of mini muffins if you use a mini muffin pan to bake the muffins, since the mini muffin moulds are smaller in size.
The mini muffins take lesser time to bake, so if you are making mini pumpkin muffins, bake them for about 14 to 15 minutes (about half the time) or until a toothpic inserted through the muffins come out clean.
What to do with leftover canned pumpkin puree?
Since we only use one cup of canned pumpkin puree to make these pumpkin muffins, chances are that you will have leftover pumpkin puree from the canned pumpkin since canned pumpkin usually comes in more amount.
You may refrigerate the leftover canned pumpkin puree in air tight food containers and use the leftover within few days.
You may make another batch of these fluffy 3 ingredient ingredient muffins using any leftover pumpkin puree or you can use it in other delicious pumpkin recipes like pumpkin spice milk, pumpkin banana muffins, pumpkin pie, pumpkin banana bread, pumpkin mac and cheese etc!
Below you can get the recipe for 3 ingredient pumpkin muffins in detail.
3 Ingredient Pumpkin Muffins - Eggless, Fluffy, Moist Muffins
Ingredients
- 1 cup pumpkin puree canned (may use fresh pumpkin puree too, that is not too watery)
- 1.5 cups sweetened condensed milk approx. 12 oz
- ¾ cup self rising flour
Instructions
To make the batter for pumpkin muffins
- In a large bowl, whisk together the pumpkin and sweetened condensed milk together so they are well combined.
- Add self rising flour also to the pumpkin & condensed milk mixture and mix together to form the muffin batter.
- Make sure the flour is well combined with the wet ingredients and there is no dry flour left or there are no lumps formed.
- If mixing this way is difficult for you, it is best to place the dry flour in a different bowl and add the pumpkin & condensed milk mixture to the dry flour mixture and mix well to combine and form the muffin batter.
To make pumpkin muffins
- Preheat oven to 350 degree Fahrenheit.
- Pour about two tablespoons of muffin batter in each mould of muffin pan. I used a silicon muffin pan which is easier to use.
- Bake in the preheated oven for about 30 to 34 minutes until a toothpick inserted through the center of the muffins come out clean. Keep in mind that oven temperatures can slightly vary, so make sure to check at 30 minutes of baking time.
- Once the muffins are completely cooked, allow the muffins to cool down and once they are cooled enough, you can easily pull them out of the muffin pan. With silicon muffin pan, this is especially very easy to do.
- Enjoy the delicious 3 ingredient pumpkin muffins for snack or breakfast with a cup of tea, coffee or milk as you wish!
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