These pumpkin muffins with a cake mix make the perfect fall treat. This recipe is made with only 3 ingredients and so easy to make!
The Easiest Muffin Recipe You’ll Ever Make
Since fall has arrived, I thought it was only fair to share a pumpkin recipe with you. I love all things pumpkin. I can’t seem to get enough of it! These easy pumpkin muffins are so good and super simple to make!
One of my favorite things to do when baking is to doctor up a cake mix. You guys know I’m all about saving time in the kitchen. I used a spice cake mix (my favorite!) and then substituted a can of pumpkin for the oil and eggs. I also added in some pumpkin spice and cinnamon to bring out all the yummy pumpkin flavor.
These are so easy to whip up and are perfect for making in bulk and storing in the freezer for when you need a quick snack. We also love making these pumpkin chocolate chip cookies, pumpkin crumb muffins, pumpkin chocolate chip muffins and pumpkin cupcakes.
Only 4 Ingredients Needed
Find the full printable recipe with measurement below.
Cake Mix: You can use a yellow cake mix (and add cinnamon) or use a spice cake mix. The spice mix will have more spice flavor if you prefer that.
Cinnamon: If you’re using a cake mix make sure to add in the cinnamon. You can even add in a 1/2 teaspoon of pumpkin spice to boost the flavor.
Pumpkin: You won’t need the eggs and oil, just pumpkin puree. It does all the magic.
Brown sugar: To keep this recipe quick and simple we just sprinkle brown sugar on top, however if you want to take them over the top make a crumble topping with the brown sugar and add a little bit of pumpkin spice in. You could even add in some pecans or walnuts.
How to Make Pumpkin Muffins With a Cake Mix
- Mix. Whisk cake mix and pumpkin spice in a large bowl. Then stir in the pumpkin puree until combined.
- Fill muffin pan with batter. Fill 12 cupcake liners with batter (each 3/4 full). Sprinkle 1-2 teaspoons of brown sugar on top and press down lightly with back of a spoon.
- Bake and then cool. Bake in oven at 350°F for 20 to 25 minutes or until a tooth pick comes clean. Remove from oven and allow to cool in pan for 2 minutes, then transfer to a cooling rack.
These muffins taste warm with a little butter on top. If you’d rather top the pumpkin muffins with frosting, that would work too! I’d recommend a maple frosting or cream cheese frosting or maple glaze. Both would taste delicious!
Storing tips
To store, you’ll need an airtight container or zip top bag. I like to line the container/bag with a paper towel, then put the muffins over top. Repeat this for each layer. You can store at room temperature for 1-2 days or in the refrigerator for 3-4 days.
Freeze up to 3 months. Simply remove from the freezer and let thaw for 1 hour. You can warm up in the microwave as well.
FAQ
You can easily make this recipe into mini pumpkin muffins as well! Just follow the same instructions, however fill 24 mini cupcake liners with batter. The bake at 350°F for about 15-20 minutes.
Yes, the pumpkin will replace the oil (and eggs) in this recipe. It’s a great substitute and much healthier than oil.
Yes, simply swap with your favorite gluten free cake mix.
More Fall Desserts
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Pumpkin Muffins with a Cake Mix
Ingredients
- 1 (18.5-ounce package) spice cake mix
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice , plus more if desired
- 1/4 cup brown sugar , optional
Optional add-in's: Chocolate chips, Ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
- In a large bowl, whisk cake mix and pumpkin spice. Stir in pumpkin until combined.
- Scoop the batter 3/4 of the way full in the cupcake liners. I like to use an ice cream scoop or large cookie scoop since the batter is thick. Sprinkle 1 to 2 teaspoons of brown sugar on top. Press it down into the batter lightly with the back of a spoon.
- Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
- Remove from oven and let cool in pan 2 minutes before transferring to a cooling rack to cool completely.
Notes
- Cake mix: Do not add any other ingredients on the box listed. You can also use a yellow cake mix for this recipe. Simply add an extra teaspoon of pumpkin pie spice and cinnamon. Chocolate cake mix makes a yummy muffin as well (almost like a mug cake).
- Crumb topping: If you’d like to add a crumb topping, follow this crumble topping recipe.
- Chocolate chips: Sometimes we like to add in 1/2 to 1 cup semi-sweet chocolate chips.
- Toppings: You could also sprinkle a little extra pumpkin pie spice or cinnamon in with the brown sugar, if you’d like.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Trying out the recipe this morning. Excited to see how they turn out! The water measurement is not listed in the instructions…. I went I ahead with what the cake box asks for but not sure if that is right or not.
Woops! No need for water – those instructions were from an older version of this recipe. The recipe card instructions are correct :) And just add the cake mix dry – no need for the other ingredients on the box. Enjoy, Chantay!
It says water in the wet ingredients, but no mention of measurement
Woops! No need for water – those instructions were from an older version of this recipe. The recipe card instructions are correct :) We’ve updated the copy to reflect the correct instructions. Thanks for letting us know!
Hi! Quick question….above it says to add water and nutmeg, but I don’t see it in the list of ingredients. Do you also add the ingredients on the cake mix box instructions or just the cake mix dry? Thanks 😊 these look yummy 😋
Woops! No need for water and nutmeg – those instructions were from an older version of this recipe. The recipe card instructions are correct :) And just add the cake mix dry – no need for the other ingredients on the box. Enjoy, Tammy!