Easy Pumpkin Muffins From Cake Mix

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ByMarty Walden 08/22/202308/23/2023

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These easy pumpkin muffins are made from a cake mix, canned pumpkin and spices. Perfect fall treat that can also be frozen for later.

A close up of food, with Pumpkin and Muffin

There’s just something about a slight chill in the air that encourages baking and filling the house with the smells of autumn.

Maybe it’s the joy I get from wearing sweaters and jeans after a long summer.

Pumpkin muffins in basket on top of fall table decorations

I’m not really sure but this is the time for all things baking! With only five ingredients (no eggs or vegetable oil, all purpose flour, baking powder or salt is needed!) this easy pumpkin muffin recipe sure fits the bill for simple and delicious!

This may not be the prettiest recipe but it’s moist and tastes amazing! (If you like a little zing with your pumpkin try my Cranberry Pumpkin Quick Bread recipe. Makes the perfect gift for the holidays as well!)

Ingredients

yellow cake mix
canned pumpkin
ground cinnamon
ground nutmeg
ground cloves

See the recipe card for quantities.

Instructions

Preheat oven to 350 degrees. Use cooking spray to grease a 12 cup muffin pan or line with paper liners.

Pour cake mix into a large mixing bowl.

Add yellow cake mix to glass mixing bowl

Add canned pumpkin to dry mixture.

Add one teaspoon ground cinnamon to dry ingredients.

Stir in nutmeg and cloves.

Mix ingredients until smooth.

If you don’t want to drag out your electric mixer (I just used a hand held one) a whisk will do the job with a little elbow grease!

Use hand mixer to beat ingredients for pumpkin muffins

Use an ice cream scoop to spoon equal amounts of pumpkin mixture into the prepared muffin tins or muffin liners.

If you love all things sweet you could always sprinkle a touch of sugar on the top before baking.

scoop pumpkin muffin dough into muffin cups

Cooking time is 20 to 25 minutes or until a toothpick inserted in the center of one comes out clean.

Plate with pumpkin muffins and basket with glass of tea

Let cool on a wire rack until room temperature.

pumpkin muffin broken into two pieces in woman's hands

Substitutions

Using a yellow cake mix is my favorite way to make this recipe but you could try other types such as a spiced cake mix or maybe even carrot cake! (If you try it let me know how you like it!)

You can also substitute 1/4 to 1/2 teaspoon pumpkin pie spice for the nutmeg and cloves or even add a smidgen of ginger.

Depending on how adventurous you are you could also try adding raisins, cranberries, walnuts, pecans, chocolate chips or maybe even butter or cream cheese frosting for the top!

pumpkin muffins on white plate with butter

Can I refrigerate or freeze these pumpkin muffins?

Pumpkin muffins don’t need to be refrigerated but you can if desired. Otherwise put in an airtight container or in the freezer. These are perfect to tuck in a lunch box or send to work with a loved one.

FAQs about Pumpkin Muffins

Use pie filling or pie mix only if you’re making a dish and don’t want to add your own sweetener or spice. For most other recipes, it’s hard to go wrong with the pure canned pumpkin. Since this recipe uses a cake mix stay with canned pumpkin!

These easy pumpkin muffins are made with a box cake mix, but I promise no one can tell! Already you’ve bypassed a bunch of measuring and a bunch of prep time. Win win!

This recipe adds cinnamon, nutmeg and cloves, but if you’re a little more creative try ginger, cumin and chili.

If you want more recipes with canned pumpkin check out these 58 easy recipes from Real Simple!

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A plate of food on a table, with Cornbread