Introduction
Fall is the perfect time for indulging in warm and cozy treats, and what better way to do that than with pumpkin muffins? This recipe for pumpkin muffins made with yellow cake mix and cinnamon chips is an easy and delicious way to satisfy your sweet tooth. With just a few simple ingredients and minimal prep time, you can have a batch of these muffins ready to enjoy in no time.
Ingredients
- 1 box yellow cake mix
- 1 can pumpkin puree (15 oz)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup cinnamon chips
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cake mix, pumpkin puree, vegetable oil, eggs, cinnamon, ginger, and cloves. Mix until well combined.
- Stir in the cinnamon chips.
- Divide the batter evenly among a muffin tin lined with paper liners.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for a few minutes before serving.
Nutritional Information
- Serving size: 1 muffin
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 2.5g
- Cholesterol: 45mg
- Sodium: 300mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Cooking Time
Preparation Time: 10 minutes Cooking Time: 20-25 minutes
Equipment
- Muffin tin
- Paper liners
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
Serving Suggestions
These pumpkin muffins are best served warm, straight out of the oven. They are perfect for breakfast, as a snack, or even as a dessert. You can top them with a dollop of whipped cream or cream cheese frosting for some extra sweetness.
Variations
You can customize this recipe to suit your taste preferences by adding nuts, raisins, or chocolate chips instead of cinnamon chips. You can also use different cake mixes like spice cake, carrot cake, or chocolate cake for a different flavor.
Substitutions
If you don’t have cinnamon chips, you can use butterscotch chips or white chocolate chips instead. You can also substitute the vegetable oil with applesauce for a healthier option.
Storage
These pumpkin 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. To thaw, simply leave them at room temperature for a few hours or microwave them for a few seconds.
Tips
Make sure to mix the batter well to ensure that the ingredients are evenly distributed. You can also use an ice cream scoop to evenly distribute the batter among the muffin cups. Don’t overfill the muffin cups as the batter will rise as it bakes.
Notes
This recipe makes 12 muffins. You can double the recipe if you want to make more.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it will require more prep time as you will need to cook and puree the pumpkin before adding it to the batter.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free cake mix instead of yellow cake mix to make this recipe gluten-free.
Personal Thoughts
These pumpkin muffins made with yellow cake mix and cinnamon chips are a delicious and easy fall treat that I highly recommend trying. They are moist, flavorful, and perfect for satisfying your sweet tooth. The addition of cinnamon chips adds a nice texture and flavor to the muffins. These muffins are perfect for sharing with friends and family, or for enjoying on your own with a cup of coffee or tea. In conclusion, if you’re looking for a quick and easy fall treat, give this recipe a try. It’s sure to become a favorite in your recipe collection. Happy baking!