Pumpkin Muffins With Cake Mix
You only need two ingredients for these super simple pumpkin muffins with cake mix! They're so easy and a lighter version of a classic (and kids love them!).
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: Muffins
Diet: Gluten Free
Keyword: pumpkin, pumpkin muffins
Servings: 12 muffins
- 1 box Spice Cake mix (I used Duncan Hines)
- 1 (15 ounce) can of pumpkin puree
- Coarse Turbinado Sugar or brown sugar for topping optional
Preheat the oven to 350°F. Line muffin tins with muffin liners and spray them with non stick cooking spray. (Note 1 Mini Muffins)
Add the spice cake mix and pumpkin puree to a large mixing bowl. Use an electric mixer to beat the two together until the batter is smooth and no lumps remain. The batter should be thick.
Use a large cookie scoop to fill the prepared muffin tins with batter almost all the way full. Sprinkle the top of each muffin generously with coarse sugar or brown sugar.
Bake in the preheated oven for 18-20 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
Allow them to cool in the muffin tins for 10 minutes then transfer them to a wire rack to cool completely. Enjoy right away or store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. These pumpkin muffins freeze well for up to 3 months.
Note 1. Mini Muffins: Line and grease a 24-count mini muffin tin and fill almost all the way full. Bake in the preheated oven for 10-12 minutes.
Gluten-Free Muffins: Use a gluten-free yellow cake mix and add 1 tablespoon of pumpkin pie spice.
Serving: 1muffin | Calories: 135kcal | Carbohydrates: 31.3g | Protein: 2g | Fat: 0.9g | Sodium: 244.5mg | Fiber: 1.9g | Sugar: 15g | Vitamin A: 317IU | Vitamin C: 1.7mg