Pumpkin Muffins With Cake Mix

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 180
• Protein: 3g
• Carbohydrates: 28g
• Fat: 7g
• Fiber: 1g
• Sugar: 11g
• Sodium: 240mg

With autumn in the air, what better way to celebrate the season than with a batch of Pumpkin Muffins made effortlessly from a cake mix? These muffins combine the warm, spiced flavors of pumpkin and cinnamon, resulting in a delightful treat perfect for breakfast or an afternoon snack. Easy to whip up using just a handful of ingredients, these muffins are great for both baking novices and experienced cooks alike. The addition of chocolate chips or nuts brings an extra layer of texture and flavor, making every bite satisfying. Let’s dive into how you can create these delicious muffins right in your own kitchen!

Why Make This Pumpkin Muffins With Cake Mix

Using cake mix to create pumpkin muffins not only saves time but also simplifies the process. This recipe is a perfect example of how you can turn a basic cake mix into a delicious, moist, and flavorful muffin in just a few easy steps. Plus, pumpkin is naturally moist and adds a rich flavor, making these muffins light and fluffy. They are incredibly versatile too—you can enjoy them on their own, top them with a sprinkle of sugar, or pair them with your favorite spread.

How to Make Pumpkin Muffins With Cake Mix

Follow these simple steps to create your perfect pumpkin muffins, each filled with the cozy flavors of pumpkin and spices.

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips (optional)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This important first step ensures your muffins bake evenly and come out easily after baking.

Step 2: Mixing

In a large mixing bowl, combine the yellow cake mix, pumpkin puree, water, vegetable oil, and eggs. Mix until well combined. The batter should be thick and creamy, with no lumps remaining.

Step 3: Flavoring

Add the ground cinnamon, nutmeg, and salt, and mix until the batter is smooth. This step infuses your muffins with that delightful fall aroma, promising delicious results when they come out of the oven.

Step 4: Optional Add-Ins

If desired, fold in chopped nuts or chocolate chips. This step allows you to customize your muffins according to your preferences and adds an extra crunch or sweetness.

Step 5: Baking

Pour the batter evenly into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Watch them rise and turn golden brown—your kitchen will smell amazing!

Step 6: Cooling

Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. This step allows them to finish setting up and makes them easier to handle.

How to Serve Pumpkin Muffins With Cake Mix

These pumpkin muffins are delightful on their own but can also be served with a dollop of whipped cream on top, or spread with cream cheese for breakfast or a snack. They also make a delightful addition to a fall brunch or gathered around a cozy bonfire with friends.

How to Store Pumpkin Muffins With Cake Mix

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a warming treat on demand.

Expert Tips for Perfect Pumpkin Muffins With Cake Mix

1. Add Moisture: If you prefer extra moist muffins, consider adding an additional 1/4 cup of pumpkin puree or a splash of milk.
2. Mix Gently: When combining ingredients, avoid overmixing to ensure soft muffins. Stop mixing once the wet and dry ingredients are just combined.
3. Check Doneness: Start checking your muffins at the 20-minute mark to avoid overbaking.
4. Spice it Up: Don’t hesitate to add other spices like ginger or cloves for a more complex flavor.
5. Test for Flavor: Taste your batter before baking; adding an extra pinch of seasonings can make a world of difference!

Delicious Variations

• Chocolate Lovers: Substitute half of the pumpkin puree with chocolate pudding mix for a chocolate-pumpkin hybrid.
• Nutty Goodness: Add walnuts or pecans for a crunchy texture.
• Dried Fruits: Toss in some raisins or dried cranberries for a sweet twist.
• Gluten-Free Option: Use a gluten-free cake mix to make this recipe suitable for gluten-sensitive friends.

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned?
  Yes, but you’ll need to cook and puree it until smooth, which will add to your preparation time.

• How can I make these muffins healthier?
  Consider reducing the sugar by half and substituting applesauce for the vegetable oil.

• How can I tell when the muffins are done?
  Insert a toothpick into the center of one of the muffins; if it comes out clean or with a few moist crumbs, they are done.

• Can I double the recipe?
  Absolutely! Just ensure you have enough muffin tins and space in your oven.

• What is the best way to reheat these muffins?
  Microwave them for about 15-20 seconds or warm them in an oven at 350°F for about 5 minutes.

Conclusion

These Pumpkin Muffins With Cake Mix are a fantastic way to celebrate the flavors of fall with minimal fuss and maximum flavor. Easy to make, delightful to eat, and perfect for sharing, they are sure to become a new favorite in your household. Whether enjoyed with a cup of coffee or as a quick breakfast, they are guaranteed to satisfy. So roll up your sleeves, gather your ingredients, and get baking! Your home and taste buds will thank you!

Pumpkin Muffins with Cake Mix

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• Author: lydia
• Total Time: 35
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delicious and easy pumpkin muffins made from cake mix, perfect for fall and delightful for breakfast or an afternoon snack.

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Ingredients

Scale 1x2x3x

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, water, vegetable oil, and eggs. Mix until well combined.
3. Add the ground cinnamon, nutmeg, and salt, and mix until the batter is smooth.
4. Fold in chopped nuts or chocolate chips if desired.
5. Pour the batter into the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean.
6. Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be topped with whipped cream or cream cheese. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

• Prep Time: 10
• Cook Time: 25
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 11g
• Sodium: 240mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg