A must have recipe, these easy pumpkin muffins are made from a cake mix, canned pumpkin and spices. Perfect for school, parties and celebrating fall!
There’s just something about fall that makes me want to bake! Maybe it’s the cooler weather with a nip in the air.
Maybe it’s the joy I get from wearing sweaters and jeans after a long summer.
I’m not really sure but this is the time for all things baking!
If you need easy because life is chaotic or you want to spend time with your kids in the kitchen, I’ve got you covered!
These easy pumpkin muffins are made with a box cake mix, but I promise no one can tell!
I love to cook from scratch but life sure can get busy and we all need to have a few shortcuts up our sleeves.
As summer ends and fall activities shift into first gear our family still wants to make sure we create memories together amidst this busy season.
My youngest daughter used to make these muffins and they were always a hit! In my 23 years of homeschooling baking was the perfect time for teaching numbers and fractions with guaranteed yumminess after we were done!
We might have had a few indescribable meals here and there but that’s what learning is all about, isn’t it?
I usually started my kids out in the kitchen at a young age with an easy baking recipe.
My oldest son started out with my favorite Chocolate Chip Banana Bread recipe at age seven and by the time he was a teenager he was glad to pass that one on to his younger siblings!
With 5 ingredients these easy pumpkin muffins sure fit the bill for easy and delicious!
There’s just something about a slight chill in the air that encourages baking and filling the house with the smells of autumn.
Pumpkin and spices.
Apple cider or Instant Russian Tea.
Simmering homemade potpourri on the stove sets the stage for a beautiful smelling fall home!
Don’t you just want to curl up with a warm blanket and savor these moments before winter is upon us?
Me, too. So come over and set a spell, ‘ya hear?
Easy Pumpkin Muffins
Easy Pumpkin Muffins
Ingredients
- 1 18.25 oz pkg yellow cake mix
- 1 15 oz can pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 350 degrees. 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.
- 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
Check out these other yummy fall recipes!
Pumpkin Bread with Cream Cheese Frosting
Pumpkin Muffins with Streusel Topping
And if you want more recipes with canned pumpkin check out these 58 easy recipes from Real Simple!
So easy and yummy!
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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!
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!
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
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!
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!
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!
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.
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!
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!
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!
These look wonderful! Usually I avoid cake mixes because of that certain “taste” they all seem to have, but this sounds like it will work great – the spices and delicious pumpkin should knock that “boxed taste” right out of them. Thank you for the great share!! Happy fall!
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!
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!
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.
These have me ready for cooler fall temps!
These look delicious. Laura
Thanks so much, Laura!
Your pumpkin muffins sound amazing and so easy too.
They’re not the prettiest muffin but they are delicious!
Those look delish! Canned pumpkin is going on the shopping list!
I pick up extra during the season, Sara! Enjoy the recipe!
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!
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!