Are you ready for fall? One of the best things about the season is the abundance of pumpkin-flavored treats. If you’re a fan of pumpkin muffins and spice cake, you’ll love this easy recipe that combines the two. With just a few ingredients and minimal prep time, you can have a delicious homemade treat that’s perfect for breakfast, dessert, or anytime in between. Let’s get started!
Ingredients
- 1 box spice cake mix
- 1 can pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1/2 cup water
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, vegetable oil, eggs, pumpkin pie spice, and water. Mix well until everything is fully combined.
- Scoop the batter into the lined muffin tin, filling each cup about 2/3 of the way full.
- 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
Each muffin contains approximately:
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 290mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Equipment
- Mixing bowl
- Muffin tin
- Measuring cups and spoons
- Whisk or electric mixer
Serving Suggestions
These pumpkin muffin spice cake mix muffins are delicious on their own, but you can also serve them with a dollop of whipped cream or a sprinkle of cinnamon sugar. They’re perfect for breakfast, brunch, or as a dessert after dinner.
Variations
If you want to switch things up, try adding chopped nuts, raisins, or chocolate chips to the batter before baking. You can also experiment with different flavors of cake mix, such as chocolate or vanilla.
Substitutions
If you don’t have pumpkin pie spice on hand, you can substitute with a mixture of cinnamon, nutmeg, and cloves. You can also use applesauce instead of oil for a slightly healthier version.
Storage
These pumpkin muffin spice cake mix muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Tips
- Be sure to use pumpkin puree, not pumpkin pie filling, in this recipe.
- If you’re using a non-stick muffin tin, you can skip the paper liners and just spray the cups with cooking spray.
- Make sure your ingredients are at room temperature before starting the recipe for best results.
Notes
- This recipe makes approximately 18 muffins.
- You can also use a bundt pan or loaf pan instead of a muffin tin, but adjust the baking time accordingly.
Frequently Asked Questions
- Can I use a different flavor of cake mix?
- Can I make these muffins without eggs?
- Can I freeze these muffins?
Yes, you can experiment with different flavors to find your favorite combination.
You can try substituting the eggs with applesauce or mashed bananas, but the texture may be slightly different.
Yes, you can freeze them for up to 3 months. Let them thaw at room temperature before serving.
Personal Thoughts
I absolutely love this pumpkin muffin spice cake mix recipe! It’s so easy to make and the muffins come out perfectly every time. The combination of pumpkin and spice cake is a match made in heaven, and I love that I can have a delicious homemade treat in just a matter of minutes. I highly recommend giving this recipe a try!
Overall, this pumpkin muffin spice cake mix recipe is a winner in my book. It’s easy, delicious, and perfect for fall. Whether you’re making them for breakfast, brunch, or as a dessert, these muffins are sure to be a hit. So why not try them out for yourself and see how amazing they are?