Pumpkin Muffin Recipe
Pumpkin Snickerdoodle Muffins - Soft pumpkin muffins sprinkled with a delicious cinnamon sugar topping. This pumpkin muffin recipe is made with cake mix and is so easy and fast. Makes the perfect fall treat!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 21 ounces cinnamon crumb cake mix (1 package)
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground nutmeg
- 15 ounces pumpkin puree (1 can)
- 1/8 cup water
- 1/4 cup cinnamon topping (from cake mix)
*Save remaining cinnamon topping to use on the top muffins*
Pre-heat oven to 350°.
Whisk cake mix, pumpkin spice and nutmeg in a large bowl. Add in pumpkin, water, and cinnamon topping and stir until combined.
Fill 12 cupcake liners 3/4 the way full with batter. Sprinkle 1-2 tsp of the cinnamon topping on top and press down lightly with the back of a spoon.
Bake for 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.
Calories: 245kcal | Carbohydrates: 44g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 242mg | Fiber: 1g | Sugar: 28g | Vitamin A: 5515IU | Vitamin C: 1.6mg | Calcium: 57mg | Iron: 2.9mg