Cake Mix Pumpkin Muffins: Easy and Delicious!
Whip up these incredibly easy and delicious pumpkin muffins using a spice cake mix for a moist and flavorful autumn treat. Perfect for a quick breakfast or snack.
Equipment
- 12-cup muffin tin
- Large mixing bowl
- wire rack
Ingredients
- 1 box spice cake mix
- 1 can pumpkin puree
- water
- vanilla extract
- pumpkin pie spice
- chopped walnuts or pecans optional
- chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it.
- In a large bowl, combine the spice cake mix and pumpkin puree, mixing until streaks of orange appear.
- Add water, vanilla extract, and pumpkin pie spice, stirring gently until the batter is smooth. Be careful not to overmix.
- If desired, fold in chopped nuts or chocolate chips into the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze individually wrapped muffins for up to 3 months. Reheat in a 325°F oven for 5–8 minutes or microwave for 15–20 seconds.