These pumpkin muffins with a cake mix make the perfect fall treat. This recipe is made with only 3 ingredients and is so easy to make!
Table of Contents
- Cake Mix Pumpkin Muffins
- Why You Need These Pumpkin Muffins with Cake Mix
- Only 3 Ingredients Needed
- How to Make Pumpkin Muffins With Cake Mix
- Tips for Making Pumpkin Muffins
- Recipe FAQs
- 5 star review
- Storing the Best Pumpkin Muffins With Cake Mix
- More Fall Desserts
- Pumpkin Muffins with a Cake Mix Printable Recipe
Cake Mix Pumpkin Muffins
Since fall has arrived, I thought it was only fair to share a pumpkin recipe with you. I love all things pumpkin. I can’t seem to get enough of it! These easy pumpkin cake mix muffins are so good and super simple to make. They’re just as delicious as my homemade pumpkin muffins but made with fewer ingredients and a little less work.
One of my favorite things to do when baking is to doctor up a cake mix. You guys know I’m all about saving time in the kitchen. I used a spice cake mix (my favorite!) and then substituted a can of pumpkin for the oil and eggs. I also added some pumpkin spice and cinnamon to bring out all the yummy pumpkin flavor.
These are so easy to whip up and are perfect for making in bulk and storing in the freezer for when you need a quick snack. We also love making pumpkin chocolate chip cookies, pumpkin crumb muffins, pumpkin chocolate chip muffins, and pumpkin cupcakes.
Why You Need These Pumpkin Muffins with Cake Mix
Making pumpkin snickerdoodle muffins is a way to embrace the flavors of the season and enjoy a homemade treat that is both delicious and comforting. Whether you make them for yourself or to share with others, they are the perfect addition to any fall menu.
- Fall Flavor: These pumpkin muffins are perfect for the fall season when pumpkins are all around us. They capture the warm, comforting flavors associated with fall, making them a seasonal favorite!
- Texture: The combination of pumpkin puree in the muffin batter provides moisture and a slightly dense texture, while the snickerdoodle topping adds a crisp, sugary crunch. This balance of textures creates the perfect combination!
- Warm Spices: Pumpkin is often paired with spices like cinnamon, nutmeg, and cloves, which give the pumpkin muffins a comforting, spiced flavor that friends and family love during the fall months.
- Shareable Treat: Pumpkin snickerdoodle muffins are great for sharing with family and friends. They are perfect as a homemade gift or an addition to a potluck or holiday gathering. Everyone will be raving about these pumpkin muffins!
Only 3 Ingredients Needed
Cake mix muffins with pumpkin are as simple as they sound! All you need is a box of cake mix, pumpkin puree and cinnamon. Check out my notes for each ingredient below for the best results.
Find the full printable recipe with specific measurements below.
- Cake Mix: You can use a yellow cake mix and add cinnamon or a box of spice cake mix. The spice mix will have more spice flavor if you prefer that. Use your favorite cake mix!
- Cinnamon: If you’re using a cake mix make sure to add in the cinnamon. You can even add in a 1/2 teaspoon of pumpkin spice to boost the flavor.
- Pumpkin: You won’t need the eggs and oil, just the pumpkin puree. Make a homemade version or use a canned pumpkin mixture. The can of pumpkin puree will give the pumpkin muffins a soft and sweet texture and flavor. It does all the magic! You do not want to use pumpkin pie filling.
- Brown sugar (optional): To keep this recipe quick and simple you can sprinkle brown sugar on top, however, if you want to take them over the top make a crumble topping with the brown sugar and add a little bit of pumpkin spice in. You could even add in some pecans or walnuts.
How to Make Pumpkin Muffins With Cake Mix
Making easy pumpkin muffins from cake mix couldn’t be easier. They are prepped in just 10 minutes and the rest is just baking and cooling time. Making pumpkin muffins with a cake mix is a quick and easy way to enjoy these delicious treats. Perfect for the beginner baker!
- Mix. Whisk cake mix and pumpkin spice in a large mixing bowl. Then stir in the wet ingredients with the dry ingredients together. Add the pumpkin puree until combined.
- Fill the muffin pan with batter. Fill 12 muffin liners with batter about 3/4 full. Sprinkle 1 to 2 teaspoons of brown sugar on top and press down lightly with the back of a spoon.
- Bake and then cool. Bake the muffin tin in the preheated oven until a toothpick comes clean. Remove from oven and allow to cool in pan for 2 minutes, then transfer to a cooling wire rack.
This easy pumpkin muffin recipe tastes warm with a little butter on top. If you would rather top the pumpkin muffins with frosting, that would work too!
I would recommend a maple frosting, cream cheese frosting, or maple glaze. Both would taste delicious!
Tips for Making Pumpkin Muffins
By following these tips, you can make delicious pumpkin snickerdoodle muffins using a cake mix that will be a hit! Making pumpkin muffins with a cake mix is the best way to enjoy a tasty treat with little effort. Here are some tips to ensure your pumpkin muffins turn out perfect every time!
- Choose the Right Cake Mix. Use a yellow cake mix or a spice cake mix for the best results. These flavors complement the pumpkin and spices well. You can also use a white cake mix and add extra spices to enhance the flavor! I have tried this with Betty Crocker or Duncan Hines.
- Enhance the Flavor. While cake mixes are quick and easy, you can enhance the flavor by adding extra spices. Consider adding ground cinnamon, nutmeg, cloves, or ginger to the mix. These spices will complement the pumpkin flavor and make your muffins taste even better.
- Pumpkin Puree. Make sure to use pure canned pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which can alter the texture and flavor of your muffins.
- Add-Ins. Feel free to customize your muffins with add-ins like chocolate chips, chopped nuts, or raisins for added texture and flavor. Swirl in cream cheese like I do in my pumpkin cream cheese swirl muffins, yum!
- Proper Mixing. Mix the ingredients until just combined. Overmixing can lead to dense muffins. It is best to stop mixing as soon as everything is evenly distributed.
- Even Filling. Use a cookie scoop or measuring cup to ensure that each muffin cup is filled with the same amount of batter. This will help your muffins bake evenly!
Recipe FAQs
When baking, milk is a key to moistening any batter and adds flavor with a soft texture when baked. For this pumpkin muffin with a cake mix recipe, we used canned pumpkin to help add more moisture and flavor. Brown sugar also helps with sweetness as well as a soft and moist texture.
You can easily make this recipe into mini pumpkin muffins as well! Just follow the same instructions, however, fill 24 mini cupcake liners with batter. Bake at 350°F for about 15 to 20 minutes.
Yes, the pumpkin will replace the oil and eggs in this recipe. It is a great substitute and much healthier than oil.
Yes, simply swap with your favorite gluten-free cake mix.
You can use cooking spray around the inside of the muffin tins before adding in the pumpkin muffin batter. Once baked, use a butter knife to cut the edges around the pumpkin muffins to release them from the muffin tin.
5 star review
“Made these this morning. Yummy. My husband doesn’t like like anything pumpkin, he ate two muffins. Definitely a muffin that will be enjoyed year round in this house. Did a pecan brown sugar and cinnamon crumble on top, yum. 5 stars.”
-Joannn
Storing the Best Pumpkin Muffins With Cake Mix
To store, you’ll need an airtight container or zip-top bag. I like to line the container or bag with a paper towel, and then put the muffins over top. Repeat this for each layer. You can store it at room temperature for 1 to 2 days or in the refrigerator for 3 to 4 days.
Freeze for up to 3 months. Simply remove from the freezer and let thaw for 1 hour. You can warm up in the microwave as well.
More sweet breakfast recipes we love include easy coffee cake, pumpkin crumb muffins and pumpkin waffles!
More Fall Desserts
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Pumpkin Muffins with a Cake Mix
Video
Ingredients
- 1 (18.5-ounce package) spice cake mix
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice , plus more if desired
- ¼ cup brown sugar , optional
Optional add-in's: Chocolate chips, Ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
- In a large bowl, whisk cake mix and pumpkin spice. Stir in pumpkin until combined.
- Scoop the batter 3/4 of the way full in the cupcake liners. I like to use an ice cream scoop or a large cookie scoop since the batter is thick. Sprinkle 1 to 2 teaspoons of brown sugar on top. Press it down into the batter lightly with the back of a spoon.
- Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
- Remove from oven and let cool in pan for 2 minutes before transferring to a cooling rack to cool completely.
Notes
- Cake mix: Do not add any other ingredients to the box listed. You can also use a yellow cake mix for this recipe. Simply add an extra teaspoon of pumpkin pie spice and cinnamon. Chocolate cake mix makes a yummy muffin as well (almost like a mug cake).
- Crumb topping: If you’d like to add a crumb topping, follow this crumble topping recipe.
- Chocolate chips: Sometimes we like to add 1/2 to 1 cup semi-sweet chocolate chips.
- Toppings: You could also sprinkle a little extra pumpkin pie spice or cinnamon in with the brown sugar if you would like.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Breakfast, Halloween, Muffins, Muffins, Nut-Free, Snacks, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I did and added chocolate chips, absolutely amazing and so simple for kids to make!! No mess and no fuss and so yummy!!!
Yum! So glad you enjoyed it!
We made this tonight and did not like it. It had a very artificial taste to it and batter was dense, along with final product. Unsure how this is rated so high.
Sorry to hear it did not turn out as expected.
My spice cake mix was only a 13 oz box, so I took another commenter’s tip to reduce pumpkin by 1/4 cup. This was perfect. I made 24 mini muffins and filled them over the top. It’s such thick batter, it works. No liners, just sprayed the pan well. I also baked at 400 for the first 5 minutes to help them stay tall, then reduced to 350 for another 10 minutes. Absolutely perfect texture and sweetness.
So glad they turned out so good for you!
I’m on Weight Watchers, so used Pillsbury Zero Sugar yellow cake mix. I added 1 T. cinnamon, 1t. ginger and 1 t. nutmeg and the can of pumpkin. I put some in cupcake papers and some in the muffin tins sprayed with Pam. They were all delicious but they definitely stuck to the muffin papers. The others came right out of the pan perfectly. The good news is these are only 2 points on WW!
I’m glad they worked out Susie!
Easy for a quick make ahead breakfast that my daughter could put together while I made dinner. To note I only had a 13.25 spice cake mix so used all but about 1/4 cup of the pumpkin purée and 3/4 tsp spice. It made 10 muffins.
I made this today. Not great. The issue? I used a spiced cake with pumpkin and added chocolate chips, which was optional. Chocolate chips and spiced cake do NOT go together. The two flavors were powerful and competing and just didn’t work. If you use spiced cake, you will want to leave out the chocolate. I’m sure if you used a yellow cake mix, chocolate chips would work well. I should have thought about this beforehand, but I was in a hurry. Otherwise it would be a great recipe, learn from my mistake:)
I do 1 spice cake with 1 can of pumpkin easiest recipe ever
That is very similar! We love this recipe!
I left off the brown sugar topping but mixed in a few dried cranberries and chopped pecans. So good.
Thanks for sharing your ideas, Vickie. Sounds delicious!
Made these this morning. Yummy. My husband doesn’t like like anything pumpkin, he ate two muffins. Definitely a muffin that will be enjoyed year round in this house. Did a pecan brown sugar and cinnamon crumble on top, yum. 5 stars.
That pecan crumble sounds delicious! I’m glad your husband was able to enjoy them too, Joann! :)
Can you make pumpkin bread with this recipe?
I haven’t tried bread, but it does work in a muffin pan. Let me know if you test it out :)
How much pumpkin puree? Thank you
1 can (15 ounces)
Trying out the recipe this morning. Excited to see how they turn out! The water measurement is not listed in the instructions…. I went I ahead with what the cake box asks for but not sure if that is right or not.
Woops! No need for water – those instructions were from an older version of this recipe. The recipe card instructions are correct :) And just add the cake mix dry – no need for the other ingredients on the box. Enjoy, Chantay!
It says water in the wet ingredients, but no mention of measurement
Woops! No need for water – those instructions were from an older version of this recipe. The recipe card instructions are correct :) We’ve updated the copy to reflect the correct instructions. Thanks for letting us know!
I had trouble getting these done in the middle. They were doughy? Anyone else. Center didn’t want to get done. Used a Duncan Hines perfectly moist spice cake mix. Probably cooked them at least 28-29 minutes. TY
Hi! Quick question….above it says to add water and nutmeg, but I don’t see it in the list of ingredients. Do you also add the ingredients on the cake mix box instructions or just the cake mix dry? Thanks 😊 these look yummy 😋
Woops! No need for water and nutmeg – those instructions were from an older version of this recipe. The recipe card instructions are correct :) And just add the cake mix dry – no need for the other ingredients on the box. Enjoy, Tammy!
These were so easy to make and everyone loved them with chocolate chips mixed in!
Delicious pumpkin flavors and so easy to make
Do you make cake mix according to box ingredients?
No need for the box ingredients :) Just use the dry mix plus the other ingredients listed in the recipe card :)