Pumpkin Muffins are very popular for the fall months, but this treat is so easy, you might find yourself making these more often!
Easy Pumpkin Muffins
Would you believe you can make a batch of muffins with only two ingredients?? Yes! I made these and they turned out wonderfully.
As you know if you bake often, there are quite a few variations on cake mixes out there. You can add a few things and get a result much different than those package directions. Have you seen the “add a can of soda” ideas? I always wonder if those recipes resulted due to the fact someone didn’t have any other ingredients in the house! 🙂
With this recipe, all you need is a Spice Cake Mix and a can of Pumpkin. That’s it! No need to buy a specific brand, either. I like to use organic ingredients where I can, so that’s what I have pictured. However, this recipe will work just as well with a clearance can of the cheapest off-brand pumpkin. Whatever you have!
Choosing a Cake Mix for Your Pumpkin Muffins:
For these I used a Dunkin Hines Perfectly Moist Spice Cake Recipe. I’ve heard the Betty Crocker Spice Cake works fine as well. If you can, choose one of the name brands since they usually have additives that will increase the moisture level of the muffins.
Some cake mixes (I am thinking more of the store-brands here) might end up a little drier and your end result may be more crumbly. That’s fine, and you might actually prefer it if you want a less dense muffin as a result. It certainly won’t mess up your recipe to use another brand of cake mix. Again, go with what you have in the pantry on this one.
Mixing it Up:
I usually share helpful tips along with my recipes, but this recipe is so easy there aren’t really any! LOL!
Empty your cake mix into a mixing bowl and add your 1 can of Pumpkin. Do not use any pumpkin pie filling, but rather actual canned pumpkin without any additional ingredients. These are easy to find on the baking aisle in the fall months.
Mix well, until all cake mix is absorbed by the pumpkin. Batter will be thick and resemble a muffin batter.
I found this fun silicone muffin pan that worked great. It gave these muffins a fun tall, narrow shape.
After they are done baking, just cool and remove to a plate for serving. I topped with powdered sugar just to give them a little contrast and sweetness.
If you aren’t a fan of super-sweet breakfasts, these are a must make. The spice cake isn’t overly sweet on it’s own, and then you have no extra sugar coming from the pumpkin.
If you do want to sweeten things up, just add 1 cup of Hershey’s Cinnamon Chips to your batter before baking. I absolutely LOVE cinnamon chips, and almost always have a bag stashed in my baking cabinet. You can find these all year but they seem to be more popular in the fall. They add a bit of sweetness and the cinnamon flavor is amazing along with the pumpkin!
Other variations on these muffins include:
- MAKE IT GLUTEN FREE: Just substitute a Gluten Free Cake Mix!
- FOR MINI MUFFINS: Use a mini muffin tin, and reduce the baking time to 8-10 minutes.
- OTHER ADD IN IDEAS: Chocolate chips, walnuts, pecans.
- ADD FROSTING: Cream cheese frosting is perfect with pumpkin, in my opinion! Add frosting to the tops after they are cooled. For a glaze, thin your frosting slightly with 1 tsp of milk at a time, so that it can be drizzled over the tops. Allow to set for 5-10 min.
Hope you can make this recipe for pumpkin muffins! Print your Recipe Here:
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Love this recipe for pumpkin muffins? See more here!
See this easy DIY Whipped Coffee for a coffee-house treat at home!
Not looking for a pumpkin muffin recipe this time? That’s OK! See this recipe for Pecan Pie Muffins.
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