These 3 ingredient pumpkin muffins with cake mix are quick and easy to make, full of fall flavour, and super fluffy! They'll fill your home with the warming smell of pumpkin spice and excite you for fall!
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I have made these pumpkin muffins way too many times to count. They're my favourite grab-and-go breakfast or snack during the fall! They're also a tasty treat after dinner.
Ingredients
- PUMPKIN PUREE: This recipe uses canned pumpkin gives these muffins all the pumpkin flavor you’re looking for and also gives them a beautiful orange color that really ties in all the fall fun. Be sure to buy pumpkin puree, not pumpkin pie filling. They’re different but often get mixed up in baking!
- SPICE CAKE MIX: This recipe uses the Betty Crocker Spice Cake Mix, but feel free to use any boxed spice cake mix you can find on the shelf at the grocery store. The spice cake mix and the pumpkin puree combined together make these muffins full of pumpkin spice and deliciousness.
- MILK: 2% milk is used in this recipe, making these muffins super rich and moist.
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
- Prepare: Preheat the oven to 375° F, and line a muffin pan with 12 muffin liners. Lightly grease the liners with cooking oil spray and set it aside.
- Mix: In a bowl, combine all the ingredients and mix it until it’s smooth. Evenly distribute the batter to each muffin tin in the muffin pan.
- Bake: Bake the muffins on the middle rack for 18-20 minutes or until a toothpick comes out clean.
- Serve: Let the muffins rest for 10 minutes before removing them from the pan and wait until they’re at room temperature to serve.
Frequently Asked Questions
Substitute your pumpkin pie spice with other spices by combining spices like cinnamon, ginger, allspice, nutmeg, and/or cloves.
They should be refrigerated in an air-tight container after 24 hours to keep them fresh.
They can be left on a cooling rack for up to 24 hours at room temperature; however, they should be refrigerated afterward in an air-tight container.
Alternative Ingredients
- Chocolate Chips: Chocolate and pumpkin go together like peanut butter and jelly! Consider adding a cup or two of chocolate chips to these pumpkin spice muffins. Use your favorite type of chocolate chips because whether they’re dark, milk, or semi-sweet, they will all taste delicious in these muffins.
- Nuts: How about throwing some roasted nuts in these muffins? They’ll give the muffins a satisfying crunch and a toasty flavor perfect for fall. Roasted pecans or walnuts are a good option to pair deliciously well with the pumpkin in these muffins.
- Cream Cheese: Add a swirl of sweetened cream cheese in the muffins by mixing together cream cheese and granulated sugar, plopping about a tablespoon on each muffin and using a toothpick to swirl it into the muffin pumpkin batter. This will add a delicious tangy cheesecake flavor that will pair well with the pumpkin muffins and make them super creamy.
Related Recipes
Some more pumpkin cake mix recipes you'll love are these pumpkin cookies with cake mix, pumpkin pie cobbler with cake mix, and frosted pumpkin bars with cake mix.
Some other cake mix muffins you should try are these 3 ingredient apple spice muffins, blueberry muffins with cake mix, cake mix cherry muffins, chocolate chip cake mix muffins, banana cake mix muffins, carrot muffins with cake mix, and these lemon muffins with cake mix.
Some other cake mix desserts you should check out is this carrot cake with cake mix, apple cobbler with cake mix, chocolate chip cookie bars with cake mix, and peach cobbler with cake mix!
Some other easy pumpkin desserts to try are these pumpkin crescent roll cinnamon rolls, pumpkin spice twists, and pumpkin spice cookies!
Print📖 Recipe
3 Ingredient Pumpkin Muffins with Cake Mix
- Total Time: 25 minutes
- Yield: 12
- Diet: Vegetarian
Description
These cake mix pumpkin muffins will fill your home with the smell of pumpkin spice and are quick and easy to make, full of fall flavor, and super moist.
Ingredients
- Pumpkin Puree: 15 oz
- Boxed Spice Cake Mix: 1 box
- Milk: 1 cup
Instructions
- Prepare: Preheat the oven to 375° F, and line a muffin pan with 12 muffin liners. Lightly grease the liners with cooking oil spray and set it aside.
- Mix: In a bowl, combine all the ingredients and mix it until it’s smooth. Evenly distribute the batter to each muffin pan.
- Bake: Bake the muffins on the middle rack for 18-20 minutes or until a toothpick comes out clean.
- Serve: Let the muffins rest for 10 minutes before removing them from the tray and wait until they’re at room temperature to serve.
Notes
When baking is up, poke the muffins with a toothpick to tell if they’re ready. They're ready if the toothpick comes out clean with a few crumbs.
Baking the muffins on the middle rack is recommended to avoid the tops or bottoms of the muffins from potentially burning.
Mix the ingredients until they’re fully incorporated and smooth. If you overmix the batter, the muffins may turn out dense.
This recipe uses pumpkin puree, not pumpkin pie filling. These ingredients are different, but they’re usually right beside each other in the grocery store and commonly get mixed up!
Nutrition facts are estimates only.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert, fall recipes, muffins
- Method: Bake
- Cuisine: American
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Tyler Cavanagh says