Description
Delicious and easy pumpkin muffins made from cake mix, perfect for fall and delightful for breakfast or an afternoon snack.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, water, vegetable oil, and eggs. Mix until well combined.
- Add the ground cinnamon, nutmeg, and salt, and mix until the batter is smooth.
- Fold in chopped nuts or chocolate chips if desired.
- 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.
- 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