Looking for a delicious and easy fall treat? Look no further than this pumpkin muffin recipe with canned pumpkin and spice cake mix. These muffins are moist, flavorful, and perfect for breakfast, snacks, or dessert. Plus, they’re incredibly easy to make, so even beginner bakers can whip up a batch in no time.
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree
- 1/2 cup water
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the cake mix, pumpkin puree, water, eggs, pumpkin pie spice, and vanilla extract.
- Whisk everything together until smooth and well combined.
- Using a cookie scoop or spoon, fill each muffin cup about 3/4 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Each muffin contains approximately:
- Calories: 160
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 32mg
- Sodium: 285mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Total Time: 30 minutes
- Muffin tin
- Paper liners
- Large mixing bowl
- Cooking spray (optional)
These pumpkin muffins are delicious on their own, but you can also serve them with a pat of butter or a dollop of whipped cream. They pair well with a cup of coffee, tea, or hot chocolate, and are perfect for a cozy fall morning or afternoon snack.
You can customize this recipe to your liking by adding nuts, raisins, chocolate chips, or other mix-ins to the batter before baking. You can also experiment with different cake mix flavors, such as yellow, chocolate, or carrot cake, to create your own unique muffin creations.
If you don’t have canned pumpkin puree, you can use fresh pumpkin that has been cooked and mashed. You can also use applesauce or mashed bananas as a substitute for some or all of the pumpkin puree. If you don’t have pumpkin pie spice, you can use a blend of cinnamon, nutmeg, ginger, and allspice instead.
These pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze them for up to 3 months, and thaw them in the refrigerator overnight before serving.
- Be sure to use a spice cake mix for optimal flavor.
- Don’t overmix the batter, or the muffins may become tough.
- Use a cookie scoop or spoon to portion out the batter evenly.
- Allow the muffins to cool completely before storing or freezing them.
This recipe makes about 18 muffins, depending on the size of your muffin tin.
Frequently Asked Questions
Can I use a different kind of cake mix?
Yes, you can experiment with different cake mix flavors to create your own unique muffin creations.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin that has been cooked and mashed.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months.
As an AI language model, I cannot taste these muffins, but the recipe looks delicious and easy to make. These pumpkin muffins are perfect for fall baking and are an excellent way to use up leftover canned pumpkin. I love how customizable this recipe is, and I can’t wait to see what kind of variations readers come up with. Overall, this pumpkin muffin recipe with canned pumpkin and spice cake mix is a winner in my book, and I highly recommend giving it a try!