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These pumpkin muffins are easy to make and stay very moist and fresh for at least a week. They taste great even when frozen and defrosted.
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Step 2
Mix together cake mix, pumpkin puree, cinnamon, nutmeg, and cloves in a large bowl until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Step 3
Bake in the preheated oven until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 200 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 4% |
| Cholesterol1mg | 0% |
| Sodium369mg | 16% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber2g | 6% |
| Total Sugars20g | |
| Protein2g | |
| Vitamin C2mg | 8% |
| Calcium70mg | 5% |
| Iron1mg | 7% |
| Potassium110mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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These are so moist and delicious! I used carrot cake mix rather than yellow cake mix – came out a bit spicy but still very good! I’ll try it with the yellow cake mix next time.
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Turned out pretty well, but the recipe itself is flawed. As is, this recipe makes batter that is very dense, not the consistency of muffin batter. I added 2 eggs and about 1/3c vegetable oil to make the batter better, and about 3/4c chopped walnuts for fun. I also would have liked about twice as much of the seasonings for more flavor. Overall ok, nice and moist but not a strong pumpkin flavor. Finally, these were enormous muffins, but still cooked completely for the recommended 25 minutes.
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This was excellent! I changed the yellow cake mix with Lemon cake (b/c I didn’t have yellow) and it was a great twist!
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Didn’t like at all.
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These were really easy and good. I would add more spices next time because they didn’t have a whole ton of pumpkin flavor. It’s nice how none of the ingredients are perishable.
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These were incredibly easy and delicious, likd by all ages. I made them into 4 dozen mini-muffins, cooking 15 minutes. Also instead of all the different spices, I just used 1 teaspoon of pumpkin pie spice. I like pumpkin, but don’t love it, so I appreciated the mildness of it. My husband who doesn’t even like pumpkin liked these! I plan on experimenting with different cake mixes, adding white chocolate chips, or maybe spreading with cream cheese. My daugher wanted them with ice cream! :)They are good hot or cold. These would be good to send in lunchboxes or take to brunch or as a gift to someone sick.
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I found these muffins very moist for having no added oil. Very Good!
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I took a lot of advice from previous reviewers. I used lemon cake mix because that is what I had and I liked the flavor. I also made mini muffins and only cooked them for 15 minutes. I’m only giving these 3 stars (an average rating) because the batter is dense and so the tops of the muffins don’t turn out smooth like regular muffins. Maybe moisture from water or oil would help. Form the blobs of batter neatly into the cups because they tend to come out the way you formed them from the spoon, jagged and awkward. Nevertheless, they are moist, tasty and so easy to make.
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I was looking for a quick, simple dessert to make with the few random ingredienta I happened to have in the house, and this was perfect! Based on the other reviews, I added one egg, 1/4 cup of oil, and a generous dose of apple pie spice to taste. I then folded in a few handfuls of toasted almond slivers, butterscotch chips, and dried cranberries. The recipe made 14 large muffins that puffed nicely on top (which I aprinkled with sugar and cinnamon before baking) and were very moist. It took 32 minutes for them to cook all the way through, but the wait was worth it – my family loves these and I will definitely make them again!
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This was excellent! I used butter-yellow mix and although the recipe didn’t call for it, I found that I had to add two eggs and a tbs. or two of water. The batter otherwise seemed too dense and dry. They came out perfectly! I recommend them with the brown-sugar cream cheese icing also found on allrecipes!
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Although it doesn’t say so in the recipe, I believe you are supposed to follow the ingredients on the box mix (adding eggs and such according to the directions.) I haven’t made it yet, I’m about to experiment, so I will let everyone know how it turns out.
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I have a picky 13 year old who doesn’t like muffins or pumpkin and came back for thirds. Very simple and delicious. Followed other reviews with the egg and oil and I sprinkled cinnamon sugar on top for a little crunch. Served with a pot roast and were just as wonderful for breakfast the next morning.
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These muffins are good, though I took advice from other reviews…. I used one egg and 1/4 cup oil. I did not have clove, so I also used a bit more cinnamon and nutmeg for added flavor.
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I think this recipe is a good idea for a time-saver, but it definitely needs some help. Like previous reviewers, I thought this needed 1/4 oil and an egg. I also doubled the spices and added vanilla as well. I used a poundcake mix, as that was all I had on hand, and I still felt that these muffins would have been rather bland without the addition of more spice. However, after those additions, I really, really like these a lot! I was looking for a recipe that replicated the pumpkin spice muffins at Dunkin’ Donuts, and the taste and texture come very close. Next time I will experiment with adding a streusel topping and/or maybe some maple flavoring as well. These muffins (probably due to the cake mix I used) was not very sweet and would lend itself well to a streusel topping, since that can make an already sweet dish much too sweet.
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This recipe is totally yummy and extremely easy. You can also add a cup of white chocolat morsels or walnuts or butterscotch morsels or whatever you fancy.
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I liked this they were so easy to make, but I had to change a little. I did not have puree so I used pumpkin pie filling. Since it already had the spices I did not have to add more. I did use 15oz instead of 10 and I used 1 egg to make a little fluffier. I made 3 batches into mini muffins and they were gone in 3 days. My kids friends couldn’t get enough. Thanks
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These were a hit, I made them with spice cake mix, did not add any spices, added mini chocolate chips, and one egg. Made them for a birthday party. Were not enough. Eveyone wanted the recipe. Thanks!
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I make these quite often at home. I use spice cake, substitute spices for pumpkin pie spice and use 1/2 C. egg beaters (or equiv.) I measure 1/4 C. into each muffin well. Made this way they are 2 Weight Watcher’s points each. I also like to “frost” them just before eating with (fat free) Cool Whip. My husband hates diet foods, but I have to hide these muffins from him if I want to keep any, they are so yummy.
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these helped with my pumpkin craving… had all ingredients on hand. Took other suggestions and added 2 eggs and 1/3 c oil. I also added a little water since it seemed rather dense. Sprinkled with cinnamon sugar on top. I did the mini muffins and they needed to cook a good 15-19 mins.
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I changed the yellow cake mix to a spice cake mix and omitted the spices indicated. I also added one egg and 1/3 cup of oil for moistness. I sold these muffins at our bake sale and every one of them was gone about half way through the day! These muffins have a great fal flavor!
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I agree with adding some moisture to this recipe, it would’ve been too dense. I only added 2 eggs to the recipe and it turned out beautiful, moist and delicious. Add some whipped cream cheese on top,…mmmm
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The flavor for these was pretty good, but too sweet for me. I like my muffins to have a crispy top, but the consistency in these is more like a cupcake. I followed along in adding an egg and 1/3 cup of oil. I also added about 1/2 cup chopped pecans for some protein so we could have these as breakfast. I’d say it’s good, not great although they are easy enough for my seven year old to make on his own with some supervision, which is a plus. That bumps my score from three to four.
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Don’t add eggs or oil!! Have a little bit of faith – it’s an anomoly, but they don’t need added liquid. Set aside everything you know, and just do it – experience the miracle!
I make this recipe even easier by buying the pumpkin pie filling instead – no spices needed, just cake mix and pumpkin.
Make it the right way, first – without the eggs! It’s part of the beauty of this recipe, don’t miss out!
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I used the small sized cupcake wrappers to make little bite size muffins and just baked them for less time and they made a perfect holiday snack!
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I followed the cake box mix directions, adding three eggs, though only half a stick of margarine instead of the required full stick, because the canned pumpkin added some moisture. I added about double the amount of spices in their proper proportions, then about a teaspoon of sugar. The recipe made 24 regular-sized, moist and chewy muffins. It was a real hit with my friends!
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These muffins turned out great! Only suggestion… is I sprinkled a little brown sugar on them to get a crust/crunch… I love muffins with a crumb topping.
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I actually doubled this recipe and added 2 cans of pumpkin pie mix instead of the ground cinnamon, nutmeg and cloves. It was great. I baked some in a mini muffin pan for 12 minutes and them baked some in a regular muffin pan for the time suggested. Before I put them in the oven I sprinkled the top with a mixture of cinnamon and sugar. The muffins came out very yummy.
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I took the advice of another reviewer and used the spice cake mix instead of adding spices to the yellow mix. Also used 2 small eggs and a little oil. Great muffins – tons of compliments.
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These were a very easy, very quick muffin to cook up. The kids in my son’s kindergarten class really liked them.
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I love this recipe, it was so moist and the flavor was really good! I used Libby’s canned pumpkin, it worked really well. If your muffins turn out dense then it might be the brand of pumpkin you’re using. I also used cinnamon chips in addition to the cinnamon in the recipe, this added alot to the flavor.
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I made this with a white cake mix and added raisins. They are quite delicious! I could have eaten the whole batch today!:)
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I also doctored the recipe a bit. I added 2 eggs, 1/2 cup of water, and a 1/2 stick of butter to add a little more moisture and less density. They turned out much better than the first batch which had none of the above ingredients.
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This recipe is just okay. I used it because I was out of eggs, and this is extremely easy with just a few ingredients. It tastes pretty good, but it’s nothing exceptional.
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This recipe is great and easy to make. I made it for a holiday party at work and everyone loved them. I followed the recipe exactly but it took me 30 minutes to bake.
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These muffins are the softest muffins I have ever made or even tasted. They are easy and very delicious!
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Very good as is except in a review I read they added brown sugar on top for a little extra crunch, that was a GREAT IDEA! Put these muffins over the top. Also, these need to cook for maybe 30 min. or a little longer. Today I made these muffins and I forgot the brown sugar and they were no where near as good as the first time I made them with the brown sugar.
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I just made these muffins and was not impressed. I followed the recipe exactly. They didn’t have the texture or flavor I was looking for. Maybe I beat the mixture too long? The only reason I give this 4 stars is the my 2yr old loved them, but he was the only one.
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SPICE CAKE MIX-PUMPKIN-COOK-EAT…
My three year old had been begging for “pumpkin cupcakes” for days. I didn’t want to go to much trouble (grin) so I thought I’d give this recipe a try. I really debated with myself as to add the extra ingredients like a lot of other reviewers suggested. But since I wanted to keep it as simple as possible I took the advice of one reviewer and “trusted the recipe” as she put it! Except I decided to make it even easier and used spice cake mix. We did frost them and they were absolutely wonderful. -
I LOVE these! Yes, the batter is stiff (more like drop biscuit dough in texture) and the muffins are not as pretty to look at, but you just can’t beat ’em. They’re quick and easy, have lots of fiber, and they’re unbelievably moist! (If yours are dry, just underbake them slightly.) Here are a couple of tips: Skip the spices and just use spice flavor cake mix. Same flavor, but quicker! Also, try making these with dark chocolate cake mix. You absolutely cannot taste the pumpkin! They taste a lot like brownies!
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These were yummy and easy to whip up. I like that it only takes two ingredients and a few spices. I made mini muffins with these. I took another reviewer’s suggestion and added brown sugar on top. That was a great idea! This made the muffins more appealing and added some texture. I took these to a church brunch and people kept coming back to snag more. Even as I was leaving, they were grabbing them out of the basket. There were none left by the time I exited the room — that’s the best compliment there is! I will be making these again.
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Super easy and super tasty. I made one batch exactly as the recipe states and then another with walnuts stirred in and ontop… walnuts gave it an extra bit of texture that put them over the top. I also sprinkled a tad bit of brown sugar ontop as others suggested. I wouldnt make them without that!
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I made the muffins exactly as stated, but they came out looking rather unattractive and though they tasted good, were heavy and somewhat dense. I made this a second time, and prepared the cake mix according to package directions, and it was fantastic! Very moist and airy and flavorful. I do not know which way these were itended to be made, but I would recommend preparing the cake mix as directed before adding the pumpkin and spices. I also stirred in some walnuts to give it a nice crunch.
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I added 1/2 cup chopped pecans just for an added crunch and it turned out great! I actually found this recipe in my People magazine suggested by Giada De Laurentiis.
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Amazing! I just had to try this and was very happy with it. I’ve made it several ways. The kids liked it best made with coconut cake mix. I almost always add a brown sugar crust to the top, sometimes mixed with nuts and/or coconut. WOW!
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All and all, this was a decent recipe. Instead of yellow cake mix, I used spice cake mix,(it was what I had on hand.) this eliminated the use of the spices the recipe says to add. They came out very moist.
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I trusted the recipe and made it as written except for using pumpkin pie spice ( 1 3/4 tsp) instead of individual spices. I also sprinkled brown sugar splenda on top. DELICIOUS!!!! Moist, fluffy, and attractive (when smoothed with a rubber spatula before baking). I love that they’re healthy and easy!! Thanks Cindy!
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These are extrememly easy to make which is nice, deserves 5 stars just for that! But like other reviewers, I thought that they needed to be smoothed out with a small spoon or spatula prior to baking. I didn’t like the cloves in the recipe. I think this spice is too overpowering…it was all I could taste. I used a couple teaspoons of pumpkin pie spice. I used an organic cake mix, just to make them a little healthier for my kids.
All in all, I think next time I make them I will prepare the cake mix as directed on its box, like one reviewer had stated, as well as eliminate the cloves.
Oh, & another plus is how moist they are! -
Very simple. Very tasty.
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I made this using spice cake mix and 15 oz pumpkin pie filling. I omitted all of the spices and sprinkled some brown sugar on top as others suggested. The muffins tasted wonderful and looked great too! I will definitely be making these again!
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Very easy to make, delicious, and very moist! 🙂
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Very easy. I used spice cake, tossed in some more cinnamon and a bit of applesauce.
Good, just not fantastic. -
i loved the simplicity of this recipe. at first i thought the mixture would be too dry, but the pumpkin puree ended up moistening the batter very well when i just kept mixing.
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I agree with another review. I added two eggs and 1/3 c oil, it made the muffins light and fluffy. I Think they would have been too dry without it, but it is a really handy idea (I may add more things to cake mix!)
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The muffins are delicious per the recipes directions. The only thing I added was some raw sugar on top prior to baking. We ate these for breakfast and at night topped them with ice cream and caramel sauce. If your looking for a recipe to set your mood for fall and the upcoming holidays then this one is it. Thank you for sharing it!
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I tried this recipe twice. Once with spiced cake mix and once with yellow cake mix and pumpkin pie spices. The only complaint was the texture. I baked them for 25 mins to get them done. They stuck to your teeth and roof of your mouth. Everyone said they would be great if the consitency wasn’t so terrible. I think I will try adding eggs and oil.
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These muffins are marvelous! I made them using a spiced cake mix, and they came out SO good. With just 2 ingredients, the prep time is about 3 minutes, and two of those minutes are spent filling the muffin cups! We will be making these again, and again,
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I also added two eggs after the second time I made these and the batter held together much better-I really love these muffins! I also add the brown sugar to the top and it makes these taste so good!
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Great recipe- I also added 2 eggs and 1/4 c oil per other reviews and sprinked brown sugar on top of each muffin. I also added a cup of raisins to the batter too- next time I’ll try soaking the raisins in a little brandy bedore adding- can’t wait to make another batch- I think I’ll try making it in mini-muffin pans next time too.
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My niece and nephew are picky and hardly eat anything. They loved these! I had to make them twice when they visited and they jumped up and down the second time when they heard what I was making.
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The flavor of these isn’t what I wanted at all. I think the spices have too much of a bite to them. They are moist, however, and at least my roommates are eating them. I was really excited about making these and was extremely disappointed. They also became moldy after about two days.
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These muffins are good, but not great. I did top them with brown sugar as other reviewers recommended and that definitely made a big difference.
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I had white cake mix so I used that. I did add one egg and a splash of molasses. My kids loved them and I thought they were good as well. I cant wait to try them using spice cake, yum!
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I used a spice cake mix and a 15 oz can of pumpkin. The muffins turned out great, very moist. It is hard to believe that the can of pumpkin will provide enough moisture, but it did. I will be making these AGAIN.
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Took these for a treat at library storyhour for 1-5 year olds (the world’s pickiest age group) and the kids loved them! All had a second muffin, and some asked for a third. My 3 kids were arguing over the leftovers later at home, so I ended up making another batch.
Made the following modifications:
1. Used Cinnamon Swirl cake mix that has a packet of swirl-in cinnamon mixture in the box. Used half of the cinnamon mix in the muffin batter, and used the remaining amount to sprinkle over the top of unbaked muffins for a strusel-like topping.2. 2 eggs
3. 1/3 cup applesauce
4. Baked in cupcake liners 1/2 full for 20 minutes.
5. After cooled, drizzled cream cheese icing over the tops of the muffins.
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I wish I could give these more stars! They are SUPER easy and smell wonderful while they’re baking. They taste as good as they smell if not better!
The second time I baked them I changed the recipe a little. Instead of adding ground cloves, I increased the nutmeg to 1 teaspoon. I also added 3 tablespoons of ground flax seed, 1 1/2 teaspoons vanilla, 1 cup chopped dates and 3/4 cup fresh applesauce. Then, before baking I sprinkled the tops with a little brown sugar as other reviewers have done. I did not add any oil or eggs even though the batter did seem very dense and stiff. The muffins were as moist as they could be both times I made them. My daughter said they were the best muffins she’s ever had in her life!
Thank you so much for a wonderful recipe that is easy, delicious and very flexible. Make these – you won’t be disappointed.
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I used:
1 Box of Betty Crocker Super Moist Carrot Cake Mix
1/2 can of Libby’s Easy Pumpkin Pie Mix (30 oz)
1 egg
2 Tbl butter (I had this left over from buttering the bottom of the muffin tins and didn’t want to throw it away).
No spices, since both the pumpkin and cake mix already had it.It was great. My kids loved them!
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These are so easy! I just used what I had on hand. 1 can of pumpkin, 1 yellow cake mix, 2 tablespoons of cinnamon and some honey for extra sweetness. I mixed them very, very well with my handmixer. I baked them in mini-muffin pans (make sure to grease the pans very well), they were so cute! Once they were cooled I flipped them over and stuffed them with cream cheese icing using a simple piping bag. I took them to work and the buzz spread quickly, they were gone in less than an hour.
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…am I missing something? these were the heaviest muffins ever; was I supposed to make the cake mix on the box and THEN add the pumpkin and spices?
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Solid recipe – I made some modifications per the reviews, and used a box of yellow cake mix, 2 eggs, 1/3c oil, a tablespoon of honey, and instead of cloves, used 1/4tsp of allspice (didn’t feel like grinding the whole cloves I had).
In a mini-muffin pan at 350F, sprinkled the top with brown sugar and left for 28 minutes. Perfection – maybe a little more cupcake than muffin, but the audience were little kids and they loved ’em!
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Followed the recipe exactly and they turned out great! Delicious and simple. Thanks.
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These are wonderful! The texture is somehow dense and fluffy. I used 2t cinnamon, 1t fresh nutmeg, and 1/2 c chopped walnuts. I added no extra liquid, and they couldn’t be more moist.
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Ok, I wouldn’t go so far as to say they’re the best muffins I’ve ever had, but they are so easy to make and what a great way to sneak some extra vitamins and fiber into the family diet. I’ve made them with chocolate cake mix, spice cake and yellow cake. All are good. I even tried frosting the chocolate ones and they totally taste like yummy cupcakes. I make these about once or twice a week. My kids love ’em. I use mini muffin pans mostly which only need 15 to 17 mins to bake.
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My daughter has an egg allergy so we love these recipes. We add butterscotch chips to ours for an extra treat!
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These taste good and hopefully my toddler will like them as an eggfree Halloween treat while his friends feast on cupcakes and cookies. I needed to add 1/2 cup of water to get the pumpkin incorporated into the cake mix.
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good muffins, super easy and stayed moist
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Tasty but a little dense for my liking.
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These didn’t work at all for me. The texture of the batter was very thick. The only way I can see this working is if you made the cake batter first, then added the pumpkin? I tried adding an egg and water to the batter I had left after the first 12 muffins went in, and still didn’t end up with an edible product. Sorry, I was looking forward to these, but just can’t seem to make them work.
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These were too dense for my taste. Actually, I found another recipe that worked GREAT! Try this:
1 box spice cake mix
1 can pumpkin puree
1/2-3/4 cup waterMix together – be sure to get out all the lumps. Put in muffin cups (I make 24 smaller muffins – they don’t rise much.) Bake according to the cupcake directions on the cake box. Easy. Yummy. Healthy.
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My family LOVED them. I used a yellow cake. I am making some with spice cake now. Will definitely make again and again! Thank you for a simple good recipe.
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I made this exactly as written (except made in mini muffin pan) and they came out perfect. Everyone LOVED them!
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Wow, how simple can you get?? I added white chocolate chips and walnut pieces. They’re fab!
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These were only average in my opinion.
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these are delicious with a little bit of vanilla glaze and cinamon sugar on top
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Excellent recipe, very quick and easy! I followed the recipe except that I added chopped walnuts. No need to add extra ingredients as noted before.
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I prepared the yellow cake mix as directed on the box and then added the pumpkin pie filling and spices. Also added walnuts and raisins.
Was a little nervous at how wet the batter was. They did need additional baking time which I feared was going to dry them out. I never got to sample one as I made them for my church group. I dropped them off since I wasn’t able to attend the function. At our next meeting I was bombarded by women who wanted the recipe. They raved about how tasty and moist they were. You never know! Next time I’ll cut the eggs to 2 and 3/4 cup applesauce instead of oil. I’ll just watch the consistency of the batter as I add the ingredients. Can’t wait to make them again and finally taste one! -
Since I most certainly wanted a muffiny muffin, I took the advice of adding the milk and eggs. I love it. YUM! This was a great base.
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This recipe was pretty good. It seemed to yield more than 12 so my muffins may have been a bit undercooked despite baking for almost 30 minutes.
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To quote RR –Yummo!! My eight year old and I made these and they were fantastic!!! Thank you for the review that reassured me that I didn’t need oil or egg — I was sure that was omitted but was glad I followed the recipe exactaly!!!
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These are so easy! I added 2 eggs as others suggested, and I added 1/2 C applesauce. They rose nicely, and the recipe easily makes 18-20. I gave only 4 stars since they are more like cupcakes than muffins (fluffy and pretty sweet).
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This recipe is SO easy! I made them for a brunch and then for a potluck at work and they were a hit. I have given this recipe to two people already that loved them.
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Here’s what I did: I used a lemon cake mix, a 14oz can of pure pumpkin, added 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ground ginger. I also added 2 large eggs and 1/4 cup of safflower oil. They turned out silky smooth and airy light. Delicious! Before baking I topped them with walnut crumbs and brown sugar. Really good. With these additions it’s a 5 star, without it wouldn’t have worked at all.
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Absolutely fabulous! I used a spice cake mix with a can of pumpkin. The recipe says EASY and it is. For a mother of three, one of which has a serious egg allergy, this recipe is a godsend. All three kids ate them up and asked for more. I am constantly experimenting with egg replacer powders and cannot believe how well these muffins stayed binded and puffed up without egg or a replacer! They are dense, but great! I cannot wait to try the many possible variations and additions(raisins, chocolate chips etc). Thank you!
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They were okay. Second time I tried this: One box SPICE cake mix, the pumpkin and one egg. That eliminates the spice mixture and these were even moister and had more of a “harvesty” flavor. They did not last a day. Great for breakfast, snack, etc..
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These were super easy and tasted great. I didn’t change a thing. However, I did frost them with a cinnamon cream cheese iceing.
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SO good! I didn’t have any ground cloves or nutmeg, so I used allspice instead; I also added an egg. I’m sure the recipe would be wonderful without these minor changes. I definently recommend it!!
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I made this recipe, but added 2 eggs and 1/4 cup of water. Plus, I used about 2-3 tsp. of pumpkin pie spice, instead of the individual spices mentioned. I also sprinkled some brown sugar on top (per other recommendations)and they came out so good! They are not real sweet and don’t have a strong spiced pumpkin flavor. Everyone seems to like them, especially my 6 year old daughter!
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Doubly delicious using carrot cake mix! I’ve made this in cake form, also, and it’s so good. You can play with the recipe… use pumpkin and carrot cake mixes, add a little oil and egg or not… the possibilities are endless and always perfect.
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I used 2 boxes of spiced cake mix and a large 30 oz can of pureed pumpkin. I then put them in foil cupcake liners directly on a cookie sheet (no cupcake pan needed) so that I could bake more at a time. They came out so moist and delicious!
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These are very easy, but I made some pumpkin bread at the same time (also from a recipe here), and these muffins just didn’t compare. They are moist and tasty, but I am not sure if I will make them again. My family seemed to like them though.
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I needed a quick and easy recipe for my daughter’s first grade holiday brunch at school. I was amazed at how good they tasted. I wasn’t expecting much considering the ingredients,(I used canned pumpking and a spice cake mix) but the tray was empty. I will make them again and again.
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