The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 21, 2009
Great recipe! It is great for me because my daughter is allergic to milk and eggs. Everyone in our family loves these muffins, they are so moist and yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 21, 2009
Easy muffin recipe. I made a few changes. I added the spices with the cake mix and reserved 1/2 of the mix. I added on large egg with the pumpkin. To the reserved cake mix I added a tablespoon of margarine and a 1/4 cup brown sugar until it was well mixed and crumbly. I sprinkled it over the batter in the muffin tins and lightly pressed it down. Next time I will reduce cloves and add more cinnamon. A definite make again recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 19, 2009
For ease alone, this recipe rates 5 stars. There really isn't a need to add anything additional to this recipe - no eggs, water or oil. I took the suggestions of other cooks and used a spice cake mix & canned pumpking pie fillilng. No need for any additional spices. I've made 3 batches thus far, adding chopped Cranraisins, and pecan chips. They're delish! A single recipe will make 24 mini muffins plus 2 jumbo muffins. I've used foil cupcake liners and paper ones and they've all turned out very well with no sticking. Try glazing them with the Orange Drizzle icing found in another recipe on this site (Mini Pumpkin Muffins w/Orange Drizzle). If you want a quick, warm treat, try microwaving for 15 seconds. Taste just like they've come right out of the oven. Cindy, thanks or sharing this wonderful, economical recipe.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 18, 2009
Wow! I didn't have cloves but it still tasted great. I added chopped pecans and topped it with brown sugar and oats.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 18, 2009
These muffins were an instant hit with family and friends. I use two cups of fresh pumpkin instead of canned, and they are very moist. I added extra spices for a stronger taste. I used an ice scream scoop to fill my mini muffin tins, and they came out the perfect size. Add some cinnamon cream cheese frosting for the perfect topping,
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 16, 2009
I was skeptical, but these are really good. I used a Pillsbury Golden Butter Recipe cake mix because that's what I had and Libby's solid pack canned pumpkin. I followed the recipe and mixed it up in my stand mixer because some reviewers said it was too stiff to hand mix easily. It only took a couple minutes to mix and put in the pan. It goes into the pan easily because it's almost dough-like, so no drips. I filled the cups level with the top and used clean wet hands to smooth over the top of each since others said they bake up pretty rustic. I used a standard size silicone muffin pan and baked for 20 minutes. They look pretty good and they taste great. They are so good with nothing on them, not even butter and I am a butter fanatic. My kids love them for breakfast and they are pretty healthy for something that tastes like cake. Cheap, easy, healthy, delicious, what else do you want? Thanks for the recipe. I'll be making these again.
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Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 16, 2009
My daughter begs me to make these. They are her favorite. Hard to stir the stiff batter but they come out "magically" and delicious! Love them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 15, 2009
Very, very go od. I used a carrot cake mix with the pumkin and pumpkin pie spice. They were surprisingly moist and great taste! Will definitely make again.
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Cooking Level: Expert

Home Town: Howell, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
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Reviewed: Nov. 13, 2009
They were pretty good for such a simple recipe. :)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 13, 2009
I made these muffins and they were very easy and really really good! And I do not usually bake anything! They were very moist too, my son really liked them, I made them with the yellow cake mix and with carrot cake mix, both time they came out really good, try them.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 12, 2009
Good flavor, but muffins had a very heavy, doughy consistency. I think that adding eggs would be a great idea for next. Think about it, the cake mix calls for 24 cupcakes & were only making 12. I also thought that the recipe needed more spices. I would defintely try making again, but making these changes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 12, 2009
Easy Is just the word for these muffins. and the taste well I added more spice I'm a cinnamon fan. also added pecans,and a crumb topping. They are going to Hubby's office. The taste was wonderfull firm and moist. Had some batter leftover so I added oatmeal and made into cookies, light and fluffy real cake like but the grand kids loved them. I did think of adding oil and an egg but held off, glad I did. next time I'm going to use reduced sugar cake mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 12, 2009
This were great and so very easy to make. The best part is that they have only the fat from the mix and are better for everyone. I made them the way as directed the 1st time. The next time I used spice cake mix and added 1/4 cup water and did not add the spices. Much easier to scoop and lighter. YUMMY. Thanks for such a quick, easy and Yummy recipe
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 11, 2009
Incredibly easy and quick. A combination of cake and a muffin.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 11, 2009
These aren't too bad, and considering how easy they are, this is a great standby recipe! I used a carrot cake mix with the pumpkin and my son (who rarely lets a fruit or veg cross his lips) loved them! They do turn out bumpy because of the thickness of the batter, but they do rise a bit and just look hearty and rustic! Mine were slightly gummy the next day, but maybe I should have baked them slightly longer. Will try with other cake flavors!
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JT
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 10, 2009
Othe people have debated whether or not to add eggs and oil to this recipe. I added one egg and a dash of oil because I wanted to make sure mine were a little fluffy but plenty moist. I also added some pinapple chunks (1 small can, well-drained) because I had them once in a delicious carrot muffin. These muffins came out great, except they were almost too moist! The pinapple did not add that much to the recipe, and since I wanted someting simple, I'll probably just leave it out next time instead of trying to cut the chunks smaller to make them work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 10, 2009
5 stars for fast, easy, and moist. I tried the version as posted, and with the other half can of pumpkin, tried the version suggested by reviewers using spice cake mix and no added spices. I liked the spice cake one much better. Also, I used paper liners for my muffin pans, and both versions stuck to the paper. Foil liners worked best. I took both types to work, and they disappeared before I could even get one for my breakfast!! Thanks for posting!
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 9, 2009
Made a healthier variation and they were still wonderful. Added grated carrots, raisins, flax seed, and oat bran. Made 18 muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 9, 2009
These are great! I made mini-muffins and only cooked them for 13 minutes. Once they cooled, I topped them with an orange flavor icing (made from powder sugar) and they were wonderful. Everyone that tried them loved them! Great recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 9, 2009
These are fantastic!!!! I used a 16 oz. package of Trader Joes vanilla cake mix instead of the 18.25 oz. package of yellow cake mix. I also used 2 teaspoons of Pumpkin Pie Spice instead of the cinnamon, nutmeg and cloves. I baked them for 30 minutes. They turned out great and the batter was not thick and doughy as some complained of. They were very moist and yummy. My husband said they were the best he's ever tasted and he is very picky.
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lin

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