This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Easy Pumpkin Muffins

These muffins are moist and tasty, and freeze well. See more

READY IN 30 mins

Easy Pumpkin Muffins

Read Reviews (627)

"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." — CINDYCOSTA

Ingredients Edit and Save

Watch video tips and tricks

Easy Pumpkin Muffins

Aunt Norma's Rhubarb Muffins

How to Make Pumpkin Pancakes

Pumpkin Pancakes

How to Make Blueberry Muffins

Morning Glory Muffins I

Holiday Pumpkin Bread

Pumpkin Muffins II

Addictive Pumpkin Muffins

All about Cinnamon

Original recipe makes 12 muffins Change Servings

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

ADVERTISE WITH US

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!

—CARLY25631

See full review »

Most Helpful Critical Review

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.

—ALK5B

See full review »

705 Ratings

See other versions of this recipe!

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!

—The (Almost) Amazing Mammarino

See full review »

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.

—SARAHHAUER

See full review »

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,

—AMYB6

See full review »

Oct 08, 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.

—ajlog78

See full review »

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.

—Andrea

See full review »

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!

—Amy

See full review »

Rate This Recipe

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

Easy Pumpkin Cinnamon Chip Muffins

Low-Fat Vegan Pumpkin Chocolate Chip Muffins

Pumpkin Muffins

Barb's Pumpkin Chocolate Chip Muffins

Addictive Pumpkin Muffins

Pumpkin Wheat Honey Muffins

October Oatmeal Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins

Mini Chocolate Chip Pumpkin Muffins

Judy's Pumpkin Muffins

ADVERTISE WITH US

Nutrition

Calories
199 kcal
10%

Carbohydrates
36.8 g
12%

Cholesterol
< 1 mg
< 1%

Fat
5.2 g
8%

Fiber
1.6 g
7%

Protein
2.3 g
5%

Sodium
369 mg
15%

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

Nutritional Information

Easy Pumpkin Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 199
Calories from Fat: 46

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 0.8g 4 %
Cholesterol < 1mg < 1 %
Sodium 369mg 15 %
Potassium 110mg 3 %
Total Carbohydrates 36.8g 12 %
Dietary Fiber 1.6g 7 %
Protein 2.3g 5 %
Sugars 19.9g
Vitamin A 111 %
Vitamin C 3 %
Calcium 9 %
Iron 12 %
Thiamin 9 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 5 %
Folate 27 %

* 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.