Reviewed: Oct. 14, 2009

These are quick and easy to make. I used a package of spice mix instead the yellow cake mix. I added just a dash more of each spice, with about 1/2c no sugar added applesauce. These are dense, moist and taste great. I rate 4 stars because I would like them to be a bit more fluffy, but when using canned pumpkin for baking it is hard to get anything fluffy.

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TaterLove

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Reviewed: Oct. 12, 2009

For a guy who loves pumpkin, these were ok. My kids liked them but what kids does not like muffins! They were really easy to make. I think I will try them with a spice cake next time.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Oct. 12, 2009

I'm so surprised even after reading all the reveiws. I love to bake and was really questioning this recipe but it works great. I used a spice cake mix and no spices. I did top them with a mix of oats, butter and brown sugar. Some people said they didn't care for the appearance and the topping helps the rustic look.

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Lindsey

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Oct. 12, 2009

THese are WONDERFUL. A great source of fiber as well. I tell my daughter they are cupcakes and add a homemade frosting of powdered sugar, vanilla, butter nutmeg and a splash of milk. not good for you at this point, but still better than a cupcake!

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theresa_7576

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Reviewed: Oct. 10, 2009

My husband has a catering company, and as a special request, the client wanted Pumpkin Muffins. I used this recipe and everyone raved about them, (even our chef, who is a CIA graduate!) So we will definitely be using this recipe again. Too easy and good not to!

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Rachelyummy

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Reviewed: Oct. 10, 2009

I made them for b'fast this morning,very,very good! This recipe makes more than 12 tho', I got 18 out of them!

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Oct. 9, 2009

These were awesome. I two batches, one using french vanilla cake mix and another using carrot cake mix. Very, very good!

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tiffany stahlman

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Reviewed: Oct. 9, 2009

Awesome!! I just got through baking these muffins and I have gotta say...they are sooo simple and fast. I was a little worried at first, I thought the batter was too thick, and it felt funny not adding oil or eggs, but seriously TRUST this recipe, they are moist and tasty. Actually they are so moist, that I thought they were undercooked, but once I broke one open I saw they were completely done. So YUMMY!!

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fairyflies

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Reviewed: Oct. 8, 2009

I followed the recipe.The flavor was good. They were moist and easy to make, but they left a strange aftertaste in my mouth.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

These are really good and with only two ingredients! I used a spice cake mix like some other reviewers suggested. So simple.

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JM

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

YAY!!! These are really good. They make the cutest mini muffins! I opted to use white cake mix- I had way too many boxes of that and I happened to have pumpkin pie spice- so I used just over a teaspoon of that instead of the other three spices. I used a small ice cream scooper to get these into my mini muffin compartments. This recipe makes 48 perfectly-ish. My boys 5&6 are gobbling them up as I speak. I am missing the oil a bit but this a nice step away from that. They bake up nicely(17 minutes in my oven). I think I'll dress em up a bit next time around- a drizzling of glaze or icing or a bit of streudeling...a pat or two of butter...A nice no fuss recipe, also great for when you want something sweet and have no eggs...

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EVEMURILLO

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 28, 2009

so easy! so yummy!

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Sarah

Cooking Level: Beginning

Home Town: New Brunswick, New Jersey, USA

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Reviewed: Sep. 24, 2009

Quick, easy and very, very yummy. I beat them by hand but will use the mixer next time in order to mix the cake mix into the pumpkin better. I added 1/2 cup water which I will leave out next time. I made 24 muffins out of this recipe. Each equals one point on the Weight Watchers plan. What a great treat.

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whisper

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Reviewed: Sep. 22, 2009

I can't say anything bad about these muffins. This was very easy and quick to put together. I did cut down on the cloves by half and did not add any egg or oil. They turned out perfectly. My husband ate them quickly and told me to hold on to the recipe.

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BelleK

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

Delicious! More like a cake than a hearty-breakfast-kind-of-muffin - obviously since it uses a cake mix. I added 1 egg and just a little oil since I only had about 2/3 can of pumpkin. Would be a fantastic cupcake with some cream cheese frosting.

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Carrie B.

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Reviewed: Sep. 17, 2009

easy recipe. Family loved them..neighbors too. quick snack.

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HUMMINGBIRDANA

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Reviewed: Sep. 14, 2009

These muffins were delicious, however the spices were a bit too strong for my taste. I took out the cloves, and needed to decrease the cinnamon slightly. However, for an extra yummy touch, I sprinkled brown sugar on top before I baked them, which really helped. Oh, and if you have honey butter, it goes GREAT with these!

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Ollie

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Reviewed: Sep. 10, 2009

These are great and really moist - you can also use Reduced Sugar Devilsfood cake mix for these - great low cal chocoholic treat (I also add about 3/4 cup of mini chocolate chips)Woo Hoo!!

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Brenda S

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Reviewed: Sep. 5, 2009

did not like these to well and was very hard to mix together.

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busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 30, 2009

I have been making this for years and love the ease of making them and the moistness! You HAVE to make them like it states. Do not assume that you are smarter than the recipe - they are perfect without eggs or additions. I always make mine with a spice cake mix and a can of plain pumpkin (not pie mix). That way the spices are already in it. I do the minis as well and they are perfect for everything. Bake for 10-12 minutes instead.

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volpratt

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Easy Pumpkin Muffins

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