As the leaves start to change and the air gets crisp, there’s nothing quite like the taste of pumpkin to get you in the autumnal spirit. These muffins with canned pumpkin and cake mix are the perfect way to indulge in that cozy feeling without having to spend hours in the kitchen. With just a few ingredients and minimal prep time, you can have a batch of warm, delicious muffins ready to enjoy in no time.
Ingredients:
- 1 box yellow cake mix
- 1 can pureed pumpkin
- 1 tsp pumpkin pie spice
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- Optional mix-ins: chocolate chips, chopped nuts, dried fruit
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, canned pumpkin, pumpkin pie spice, water, vegetable oil, and eggs. Mix until well combined.
- If desired, add in your mix-ins and stir until evenly distributed.
- Line a muffin tin with paper liners, and fill each one about 2/3 of the way full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
Serving Size: 1 muffin
Calories: 230
Fat: 12g
Carbohydrates: 27g
Protein: 3g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Equipment:
- Mixing bowl
- Muffin tin
- Paper liners
- Measuring cups and spoons
- Spatula
Serving Suggestions:
These muffins are perfect for breakfast, a midday snack, or even dessert. Serve them warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Variations:
Feel free to get creative with your mix-ins! Try adding in some raisins, cranberries, or chopped dates for a fruity twist. Or, mix in some shredded coconut, chopped pecans, or slivered almonds for a nutty crunch.
Substitutions:
If you don’t have pumpkin pie spice on hand, you can substitute with a mixture of cinnamon, nutmeg, ginger, and allspice. And if you’re looking to make these muffins a bit healthier, you can use applesauce or Greek yogurt in place of the oil.
Storage:
These muffins will keep for up to 3 days at room temperature in an airtight container. You can also freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them up in the oven.
Tips:
- Be sure to let the muffins cool for a few minutes before removing them from the tin.
- If you’re using mix-ins, be sure to adjust the baking time accordingly.
- If you’re not a fan of paper liners, you can also grease the muffin tin with cooking spray.
Notes:
This recipe makes about 18 muffins, depending on the size of your muffin tin. Feel free to adjust the recipe accordingly if you want to make more or fewer muffins.
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes! You can use white cake mix or spice cake mix for a slightly different flavor profile.
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to roast and puree the pumpkin first. Canned pumpkin is a convenient option that saves time and effort.
Can I make these muffins gluten-free?
Yes! Simply use a gluten-free cake mix and make sure your mix-ins are also gluten-free.
Personal Thoughts:
I love these muffins with canned pumpkin and cake mix because they’re so easy to make and taste amazing. The pumpkin adds a moist, rich texture to the muffins, and the cake mix makes them fluffy and light. I like to add in some chocolate chips for an extra treat, but they’re also great on their own. These muffins are perfect for a cozy fall morning or an afternoon snack.
In summary, these muffins with canned pumpkin and cake mix are a must-try recipe for anyone who loves pumpkin and wants a quick and easy treat. With just a few simple ingredients and minimal prep time, you can have warm, delicious muffins ready to enjoy in no time. So why not give them a try and see for yourself how amazing they are?