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!).
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Servings: 12 muffins
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
Notes
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.
Nutrition
Serving: 1muffin | Calories: 135kcal | Carbohydrates: 31.3g | Protein: 2g | Fat: 0.9g | Cholesterol: 0mg | Sodium: 244.5mg | Fiber: 1.9g | Sugar: 15g | Vitamin A: 317IU | Vitamin C: 1.7mg
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