READY IN 35 mins

Pumpkin Muffins

Read Reviews (4)

"Delicious muffins; moist, easy, and only a few ingredients. Perfect for any meal or carry in. Everyone just loved these." — Peggy

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.
Stir yellow cake mix, corn bread mix, pumpkin, milk, egg, and cinnamon in a bowl until batter is thoroughly combined; fold in pineapple and raisins. Scoop batter into prepared muffin cups, filling them about 2/3 full. Sprinkle each muffin with 1/2 teaspoon sugar for a crunchy top.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Dec 21, 2012

I'm afraid the corn bread mix makes for a bit of an odd aftertaste...These were very pretty and moist, I just need to figure out how to fix the flavor a bit. I got pumpkin on sale so I'm going to experiment! I didn't add the raisins, just the pineapple, and followed the recipe to a T otherwise.

—Nashville Nosher

See full review »

Dec 01, 2012

Yummy and moist!! I omitted the raisins because I didn't have any, but everything else on the ingredient list was in my cupboard, and it was fast and easy to do. I was a little nervous about the texture with the corn bread mix, but it was very good. Will definately do again!

—drayface15

See full review »

5 Ratings

Jan 09, 2013

wanted something using pineapple and pumpkin decided to try it had all ingredients. not sure I will make again. I like cornbread, and use jiffy, but gritty leaves more to be desired. moist muffins but different aftertaste. I followed recipe used raisins and did soak raisins for 10 minutes so they were softer. there is a pumpkin oatmeal recipe out there will try that next time.

—sandra

See full review »

Nov 12, 2012

These were so easy and delicious! I served them with pumpkin ice cream and drizzled caramel over the dessert. I only used the pineapple and they were so moist!

—Heather

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

October Oatmeal Pumpkin Muffins

Mini Chocolate Chip Pumpkin Muffins

Easy Pumpkin Muffins

Judy's Pumpkin Muffins

Low-Fat Vegan Pumpkin Chocolate Chip Muffins

Pumpkin Muffins with Streusel Topping

Gluten-Free Pumpkin Muffins

Easy Pumpkin Cinnamon Chip Muffins

Pumpkin Muffins with Cinnamon Streusel Topping

Protein Pumpkin Muffins

Nutrition

Calories
226 kcal
11%

Carbohydrates
43.6 g
14%

Cholesterol
13 mg
4%

Fat
4.9 g
8%

Fiber
1.6 g
6%

Protein
3.3 g
7%

Sodium
441 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Muffins

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 226
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
** Saturated Fat 0.9g 5 %
Cholesterol 13mg 4 %
Sodium 441mg 18 %
** Potassium 166mg 5 %
Total Carbohydrates 43.6g 14 %
Dietary Fiber 1.6g 6 %
Protein 3.3g 7 %
Sugars 23.9g
Vitamin A 75 %
Vitamin C 4 %
Calcium 11 %
Iron 13 %
** Thiamin 6 %
** Niacin 9 %
** Vitamin B6 5 %
** Magnesium 5 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.