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Easy Pumpkin Muffins
SUBMITTED BY:
CINDYCOSTA
PHOTO BY:
Katelyn
"Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted."
RECIPE RATING:
Read Reviews
(154)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
25 Min
READY IN
30 Min
Original recipe yield 12 muffins
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
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REVIEWS
Reviewed on Nov. 4, 2006 by CARLY25631
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CARLY25631
Nov. 4, 2006
Don't add eggs or oil!! Have a little bit of faith - it's an anomoly, but they don't need added liquid. Set aside everything you know, and just do it - experience the miracle! I make this recipe even easier by buying the pumpkin pie filling instead - no spices needed, just cake mix and pumpkin. Make it the right way, first - without the eggs! It's part of the beauty of this recipe, don't miss out!
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52 users found this review helpful
Don't add eggs or oil!! Have a little bit of faith - it's an anomoly, but they don't need...
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Reviewed on Dec. 22, 2005 by
ALK5B
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ALK5B
Dec. 22, 2005
Turned out pretty well, but the recipe itself is flawed. As is, this recipe makes batter that is very dense, not the consistency of muffin batter. I added 2 eggs and about 1/3c vegetable oil to make the batter better, and about 3/4c chopped walnuts for fun. I also would have liked about twice as much of the seasonings for more flavor. Overall ok, nice and moist but not a strong pumpkin flavor. Finally, these were enormous muffins, but still cooked completely for the recommended 25 minutes.
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35 users found this review helpful
Turned out pretty well, but the recipe itself is flawed. As is, this recipe makes batter that...
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Reviewed on Feb. 17, 2007 by The (Almost) Amazing Mammarino
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The (Almost) Amazing Mammarino
Feb. 17, 2007
I LOVE these! Yes, the batter is stiff (more like drop biscuit dough in texture) and the muffins are not as pretty to look at, but you just can't beat 'em. They're quick and easy, have lots of fiber, and they're unbelievably moist! (If yours are dry, just underbake them slightly.) Here are a couple of tips: Skip the spices and just use spice flavor cake mix. Same flavor, but quicker! Also, try making these with dark chocolate cake mix. You absolutely cannot taste the pumpkin! They taste a lot like brownies!
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28 users found this review helpful
I LOVE these! Yes, the batter is stiff (more like drop biscuit dough in texture) and the...
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Reviewed on Sep. 19, 2007 by
AMYB6
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AMYB6
Sep. 19, 2007
These muffins are marvelous! I made them using a spiced cake mix, and they came out SO good. With just 2 ingredients, the prep time is about 3 minutes, and two of those minutes are spent filling the muffin cups! We will be making these again, and again,
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22 users found this review helpful
These muffins are marvelous! I made them using a spiced cake mix, and they came out SO good. ...
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Reviewed on Nov. 22, 2006 by SARAHHAUER
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SARAHHAUER
Nov. 22, 2006
These muffins turned out great! Only suggestion... is I sprinkled a little brown sugar on them to get a crust/crunch... I love muffins with a crumb topping.
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17 users found this review helpful
These muffins turned out great! Only suggestion... is I sprinkled a little brown sugar on...
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Reviewed on Oct. 8, 2007 by ajlog78
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ajlog78
Oct. 8, 2007
I used a spice cake mix and a 15 oz can of pumpkin. The muffins turned out great, very moist. It is hard to believe that the can of pumpkin will provide enough moisture, but it did. I will be making these AGAIN.
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15 users found this review helpful
I used a spice cake mix and a 15 oz can of pumpkin. The muffins turned out great, very moist....
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Reviewed on Nov. 14, 2007 by Amy
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Amy
Nov. 14, 2007
Absolutely fabulous! I used a spice cake mix with a can of pumpkin. The recipe says EASY and it is. For a mother of three, one of which has a serious egg allergy, this recipe is a godsend. All three kids ate them up and asked for more. I am constantly experimenting with egg replacer powders and cannot believe how well these muffins stayed binded and puffed up without egg or a replacer! They are dense, but great! I cannot wait to try the many possible variations and additions(raisins, chocolate chips etc). Thank you!
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10 users found this review helpful
Absolutely fabulous! I used a spice cake mix with a can of pumpkin. The recipe says EASY and...
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Reviewed on Oct. 23, 2007 by
Andrea
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Andrea
Oct. 23, 2007
Ok, I wouldn't go so far as to say they're the best muffins I've ever had, but they are so easy to make and what a great way to sneak some extra vitamins and fiber into the family diet. I've made them with chocolate cake mix, spice cake and yellow cake. All are good. I even tried frosting the chocolate ones and they totally taste like yummy cupcakes. I make these about once or twice a week. My kids love 'em. I use mini muffin pans mostly which only need 15 to 17 mins to bake.
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10 users found this review helpful
Ok, I wouldn't go so far as to say they're the best muffins I've ever had, but they are so...
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Reviewed on May 20, 2006 by
HOLLYJOLLY
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HOLLYJOLLY
May 20, 2006
I took a lot of advice from previous reviewers. I used lemon cake mix because that is what I had and I liked the flavor. I also made mini muffins and only cooked them for 15 minutes. I'm only giving these 3 stars (an average rating) because the batter is dense and so the tops of the muffins don't turn out smooth like regular muffins. Maybe moisture from water or oil would help. Form the blobs of batter neatly into the cups because they tend to come out the way you formed them from the spoon, jagged and awkward. Nevertheless, they are moist, tasty and so easy to make.
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9 users found this review helpful
I took a lot of advice from previous reviewers. I used lemon cake mix because that is what I...
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Reviewed on Apr. 1, 2006 by
MOFLYNN
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MOFLYNN
Apr. 1, 2006
These were incredibly easy and delicious, likd by all ages. I made them into 4 dozen mini-muffins, cooking 15 minutes. Also instead of all the different spices, I just used 1 teaspoon of pumpkin pie spice. I like pumpkin, but don't love it, so I appreciated the mildness of it. My husband who doesn't even like pumpkin liked these! I plan on experimenting with different cake mixes, adding white chocolate chips, or maybe spreading with cream cheese. My daugher wanted them with ice cream! :)They are good hot or cold. These would be good to send in lunchboxes or take to brunch or as a gift to someone sick.
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9 users found this review helpful
These were incredibly easy and delicious, likd by all ages. I made them into 4 dozen...
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