Easy Pumpkin Muffins From Cake Mix
This post may contain affiliate links which won't change your price but will share some commission. Read more here.These Easy Pumpkin Muffins with Cake Mix are one of the simplest fall baking recipes you’ll ever make. Using yellow cake mix, canned pumpkin, and warm spices, these incredibly moist pumpkin muffins come together in about 30 minutes with no eggs, oil, or butter required. They’re perfect for breakfast, afternoon snacks, bake sales, holiday gatherings, or whenever you’re craving an easy homemade pumpkin treat.
Quick Look
- Learn how to make homemade pumpkin muffins in under 30 minutes using just a cake mix and a few pantry staples.
- Discover the most common mistakes bakers make with this recipe and exactly how to avoid them for perfect muffins every time.
- Find pro tips for customizing flavors, adjusting texture, and storing your muffins to keep them fresh longer.
- Get answers to the questions that trip up home bakers, from ingredient substitutions to troubleshooting dry or undercooked batches.
Whether you’re baking for breakfast, a quick snack, or a fall gathering, this simple recipe delivers moist, flavorful muffins without the fuss. Best of all, there are no eggs or oil required—just mix, bake, and enjoy!
Why You’ll Love these Easy Pumpkin Muffins from a Cake Mix
- Only 3–5 simple ingredients
- No eggs, butter, or oil needed
- Ready in 30 minutes or less
- Perfect for fall mornings, bake sales, or lunchbox treats
- Can be made as mini muffins or full-size muffin
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 You’ll Need
- 1 18.25 oz yellow cake mix
- 1 15 oz canned pumpkin
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Common Pumpkin Muffin Mistake to Avoid
💡 Tip: Don’t add the eggs or oil listed on the cake mix box—just use the ingredients above.
How to Make Pumpkin Muffins with Cake Mix
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 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 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.
Cooking time is 20 to 25 minutes or until a toothpick inserted in the center of one comes out clean.
Let cool on a wire rack until room temperature.
Easy Pumpkin Muffin Variations
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 3/4 teaspoon pumpkin pie spice in place of the nutmeg and cloves combined.
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!
Can I refrigerate 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.
Can pumpkin muffins be frozen?
Yes. Pumpkin muffins freeze well for up to three months when stored in a freezer-safe container or bag. Thaw overnight or warm briefly before serving.
FAQs about Pumpkin Muffins
More easy fall baking recipes!
- Jiffy Cornbread with Creamed Corn (perfect for Thanksgiving dinner!)
- Pumpkin Bread Recipe with Cream Cheese Icing (upscale your basic pumpkin bread!)
- Cranberry Pumpkin Bread (a favorite of mine for the tangy combination!)
- Pumpkin Spice Muffin with Streusel Topping (gotta love all things pumpkin!)
If you want more recipes with canned pumpkin check out these 58 easy recipes from Real Simple!
More Bread Recipes
These quick bread, bread machine and muffin recipes to die for will keep your family happy and begging for more!
Easy Pumpkin Muffins
Ingredients
- 1 18.25 oz pkg yellow cake mix
- 1 15 oz can pumpkin
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl mix together the cake mix, canned pumpkin, cinnamon, nutmeg and cloves until smooth. (Do not add the eggs and oil called for on the cake mix box; you only add the ingredients listed in this recipe.)
- Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center of one comes out clean.
Video
Notes
I’ve done these before and they are so easy. I had forgot I had a recipe on my blog for this too.
That’s so funny, Rosemary! Those of us blogging forever have so much content!
These look amazing. I love Fall aromas too. I made an apple crisp the other day and the house smelled delicious.
Fall is my favorite! It pleases all my senses!
Those look delish! Canned pumpkin is going on the shopping list!
I pick up extra during the season, Sara! Enjoy the recipe!
Your pumpkin muffins sound amazing and so easy too.
They’re not the prettiest muffin but they are delicious!
These look delicious. Laura
Thanks so much, Laura!
These have me ready for cooler fall temps!
Can you use pumpkin muffin mix? Instead of cake mix?
Hi, Stephanie. I don’t see why you couldn’t just add the extra ingredients to a pumpkin muffin mix. There might even be a recipe on the box. Let me know if you try it!
Hi Marty, I have made these muffins many times. Sometimes I use spice cake mix and sometimes I use the same recipe that you use. I also add cinnamon chips to mine. They are delicious. Thanks for posting.
You can also use the spice cake mix and leave the additional spices out.
Hi, Jeanie. I’ve done that before as well. So yummy!
Hi, May. My family loves these easy pumpkin muffins and I hope you do, too! Sometimes you just need a shortcut! Have a great fall season!
I tried this recipe on a loaf pan because I could not find the muffin pans. I only added 1/4 cup water (because mix seemed a bit thick) and tiny bit of olive oil. Cake turned out moist. I ate 1/3 of it after baking it today, so the recipe works.
Hi, Dina. Thanks for letting me know the muffins turned out well in a loaf pan. That’s definitely something I need to try. I’m guessing you liked it since you 1/3 of it! I can just taste it with melted butter on it right now! Have a wonderful holiday season!
I had leftover pumpkin from after making some pumpkin granola and so I was trying to find a way to use up the leftover pumpkin. Oh my goodness! I am so glad I stumbled upon this. I just made it, and the muffins turned out so yummy! I did add chocolate chips to mine, but I think they would be just as delicious without chocolate chips. I bookmarked this one!
Hi, Kristin. I’m going to have to try chocolate chips in my pumpkin muffins because I’ve had other folks tell me it was great as well. You can’t go wrong with chocolate!
Can you bake this in a loaf pan? I’m thinking standard size not minis.
I think that would be fine in a loaf pan but you would need to adjust the bake time and add a bit more time. I would just check every few minutes and test the inside for doneness. You could also put tinfoil over the top if it gets browned faster than the inside cooks. Let me know if you try it!
Can you use the prepared pie filling instead and not use the spices?
Hi, there. I’m really not sure about the pie filling. I’m thinking it might make the muffin dough too runny. I really don’t know. If you try it let me know!
The prepared pie filling already has sugar in it. Since the cake mix also has sugar in it, using prepared pie filling instead of canned pumpkin, will at the very least make these muffins very sweet.
I just baked the pumpkin muffins and they tasted absolutely delicious! I cooked them 7-8 minutes longer and they still came out a bit undercooked. I plan to try again without the paper liners in hopes they will cook better. Either way they are easy and taste great! 🙂
Hi, Amanda. The time may vary with whether you used a dark or light muffin pan and on your oven so cook them until you’re happy! I usually use paper just because it’s easier cleanup. Thanks for commenting!
The pumpkin muffins turned out grest.just wanted to know if they go in the fridge when cooled off
Hi, Leann. I don’t refrigerate the muffins but put them in a lidded container. Enjoy!
Hello! i was wondering if you use the ingredients on the cake box as well? Like eggs, etc.?
Hi, Michaela. You do not add the extra box mix ingredients, just the ones listed here. Enjoy!
Oh my goodness, these all sound so good and easy. Perfect. I have saved them all. Thanks so much for linking to the Holiday Baking Party. Hugs, marty
Pumpkin muffins made with a cake mix. YUM! I have to try that – mine are usually way flat. Yours are beautiful!
Thank you so much, Holly. These muffins are terrific and easy is the key word! Have a great weekend!
I really want to try these. Wonder what a spice cake would be like instead of yellow ?
Hi, Amelia. I think a spice cake would be amazing! Go for it!
I topped this with a drizzle of sweetened condense milk after taking it out of the oven. Really good!!!
Hi, Catie. What a great idea to add sweetened condensed milk! Thanks for sharing!
I was wondering how you got all of your “sites” (pinterest, instagram, bloglovin’ etc.) at the bottom of each post. If you could help point me in the right direction that would be awesome! I just found your blog today and I LOVE it. I love finding new recipes to try and your blog provides just that. I have already suscribed on blog lovin’ and can’t wait to see what’s in store!!
So easy and yummy!