If you’re looking for a quick and easy fall treat, look no further than these pumpkin muffins with cake mix! This recipe is perfect for those who want to enjoy the flavors of pumpkin spice without spending hours in the kitchen. Plus, it’s a great way to use up any leftover cake mix you may have sitting in your pantry.
Ingredients:
- 1 box yellow cake mix
- 15 oz. can pumpkin puree
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 2 eggs
- 1/4 cup vegetable oil
- 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 cake mix, pumpkin puree, pumpkin pie spice, vanilla extract, eggs, vegetable oil, and water. Mix until well combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Each muffin contains approximately:
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 30mg
- Sodium: 300mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Equipment:
- Muffin tin
- Paper liners
- Mixing bowl
- Spoon or whisk
- Measuring cups and spoons
Serving Suggestions:
These pumpkin muffins are delicious on their own, but you can also serve them with a dollop of whipped cream or a drizzle of caramel sauce. They pair perfectly with a cup of hot coffee or tea, making them a great breakfast or snack option.
Variations:
If you want to mix things up, try adding some chopped nuts or chocolate chips to the batter before baking. You can also experiment with different flavors of cake mix, such as spice cake or chocolate cake, to create unique and delicious muffins.
Substitutions:
If you don’t have pumpkin pie spice on hand, you can substitute with a mixture of cinnamon, nutmeg, and ginger. You can also use applesauce or mashed bananas in place of the pumpkin puree, or coconut oil in place of the vegetable oil.
Storage:
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Tips:
- Don’t overmix the batter, as this can result in tough muffins.
- If you’re using a nonstick muffin tin, you may want to reduce the baking time by a few minutes to prevent the muffins from overbrowning.
- Make sure to let the muffins cool completely before storing or freezing them.
Notes:
This recipe makes about 18 muffins, depending on the size of your muffin tin.
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes, you can use any flavor of cake mix you like. Just keep in mind that the flavor of the muffins will be different depending on the cake mix you choose.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Just make sure to cook and puree the pumpkin before adding it to the batter.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by using a vegan cake mix and replacing the eggs with a flax egg or other egg substitute.
Final Thoughts:
Overall, these pumpkin muffins with cake mix are a delicious and easy treat that are perfect for fall. They’re quick to make and can be easily customized to suit your tastes. Plus, they’re a great way to use up any leftover cake mix you may have on hand. So why not give this recipe a try and see for yourself how delicious they can be?