The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 17, 2009
This recipes is awesome and very versatile. I have used the spice cake mix with the pumpkin to make the muffins, a bundt cake, and cookies. I used two bundt cakes put together to make it into a pumpkin with cream cheese frosting for Halloween. I also made cookies and added cinnamon chips. Today I made the muffins for tomorrow at work with cinnamon chips and frosted them with cream cheese frosting.
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Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 13, 2009
These muffins are great! Easy to make, they are a great base to add additional ingredients to. Next time, I will experiment by adding dried cranberries, blueberries, and pecans. Also, contrary to the other reviews I've read, my muffins turned out quite soft. I baked them for an additional 10 mins to achieve the correct consistency.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 4, 2009
Even though I thought they were too dense, I'm giving this 4 stars because everyone else who tried these loved them. I used 1 can of pumpkin pie filling and used pumpkin pie spice instead of nutmeg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 3, 2009
These were amazing! I took the advise of some other reviewers and added a little more spice. To make the tops look nice, I used the Pampered Chef large scoop, and dropped the scoopfuls into the muffin tins. It worked great!
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Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 1, 2009
It is SCARY how fast and easy this is. Mine was 2 items: spice cake mix and one can of pumpkin pie FILLING, then into the muffin pan. Furthermore, they come out great!?!?! A baking miracle...no doubt. Can't wait to experiment with more combinations!
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Cooking Level: Expert

Home Town: Altavista, Virginia, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 31, 2009
Yummy and very moist!
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mpb

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 31, 2009
Tasty and I didnt change a thing. Super quick and easy. The batter is pretty thick but it does not need to be adjusted, the muffins come out great.
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KLT
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Cooking Level: Intermediate

Living In: Lacey, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 30, 2009
This is sooooo yummy!! Don't put eggs or oil in it. Just the dry cake mix. It looks like drop dough for drop biscuits. They don't look pretty but oh they taste so good!! I had to cook a little longer than 25 min. but it just depends on each individual oven. I also put in a 1/4 cup of ground flaxseed meal to boost up the nutritional value. I won't feel guilty about giving these to my 13 month old. These will deffinately become a staple in my house.
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c

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 28, 2009
Say no to eggs and oil with the recipe. The pumpkin batter doesn't look like it should work, but have some faith. I used funfetti cake mix, and it came out wonderfully. My second batch I added two single serving portions of quaker instant oatmeal maple brown sugar flavor. I also added some pumpkin pie spice with the cinnamon. Absolutely delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 23, 2009
these were very good, a review only enhanced by the novelty of them! i find them a bit dense, but i don't mind that, and they improve the second day...i would, however, recommend sifting the cake mix as the lumps stay in the cooked muffin and are unappealing...these are lovely with butter, jam, or cream cheese!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 18, 2009
Extremely easy and moist!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 18, 2009
I loved these muffins! I also took some advice from the reviews and made a couple changes: I used spice cake mix and pumpkin pie filling, so there was plenty of flavor. I also added brown sugar to the top, because, well, everything's better with brown sugar. :) I would definitely make these again - maybe I'll try mini-muffins next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 12, 2009
These are not pretty, but they're delicious, super moist, easy, and very cheap to make! I used a can of pumpkin pie mix instead of plain pureed pumpkin and skipped the spices. I'll definitely be making these on a regular basis!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 11, 2009
i am using up what i have so made a few changes --used devils food cake mix-i opened a 29 oz can of pumpkin and so added some extra --maybe 20 oz --had some white chocolate chips and dried cranberries in pantry and added those--oh my was it ever good!!
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Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 5, 2009
I've made this recipe with my pre-school class and it was a big hit! As others have suggested, I use one box of spice cake mix and one can of pumpkin puree. For home enjoyment, I add dark chocolate chips. These muffins have become a snack-time staple. Thanks for a great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 29, 2008
I would have given them 5 stars but my daughter and husband didn't like them. I loved them. I think if I cut down the cloves in the recipe that they would like it more. They both seemed to be adverse to the spice. Otherwise they were perfectly moist and delightful. I loved that you don't have to add eggs or oil. Great way to get rid of a ton of fat!! Lovely!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 28, 2008
Have faith - this really is as simple as the recipe states. No need for eggs and oil. I whipped these up because I needed something new for lingering houseguests after Christmas and I had everything on hand. They were gone in a flash. The only suggestion I would have is to break up some of the lumps in the cake mix before adding the pumpkin. It will make it easier to get the batter smooth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 24, 2008
Okay, so I made these this morning and they were delicious. I first want to make note that these little delightful muffins are weight watcher approved! They are 1 point for 3 mini muffins! Secondly, if you want more pumpkin flavor, use spice cake mix,instead of yellow cake (which is what I did, and they have a great pumpkin flavor). The consistency is very sticky but the end result is very moist. I made a cream cheese icing and drizzled it on top! Yum!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 22, 2008
Yummy! These were so simple to make! Just 4 ingredients! (I don't like cloves.) They were incredibly moist!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 22, 2008
Needs a little more spice. The consistancy was okay, and the overall flavor was fine, but the pumpkin undertone was rather bland. Maybe doubling the seasonings or adding a cream cheese frosting would help.
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