Autumn Pumpkin Muffins
These Autumn Pumpkin Muffins combine spice cake mix with pumpkin puree for a moist, flavorful, and effortless treat ready in just 30 minutes.
24 Servings
Ingredients
- 1 box spice cake mix
- 15- ounce can pumpkin puree not pumpkin pie filling
- Optional add-ins: chocolate chips, walnuts, pecans, dried cranberries, or cream cheese filling
Instructions
Preheat the Oven:
- Set the oven to 325°F (165°C). Prepare a muffin pan or loaf pan by greasing lightly or lining with baking cups.
Prepare the Batter:
- In a large mixing bowl, place the pumpkin puree. Add the dry spice cake mix, disregarding the instructions for eggs, oil, or water on the package. Stir until thoroughly combined and smooth.
Incorporate Add-Ins (Optional):
- If desired, gently fold in chocolate chips, nuts, or other chosen add-ins at this stage.
Fill the Pan:
- Divide the batter evenly into the prepared muffin cups, filling each approximately three-quarters full.
Bake:
- Position the pan on the center oven rack. Bake for approximately 20 minutes for standard-sized muffins, reducing the time for mini muffins or increasing slightly for jumbo muffins or loaves.
Test for Doneness:
- Insert a toothpick into the center of a muffin; if it emerges clean, the muffins are fully baked.
Cool and Serve:
- Allow the muffins to cool briefly before serving warm.
Notes
To prepare gluten-free Autumn Pumpkin Muffins, use a certified gluten-free spice cake mix. Verify that all add-ins, such as chocolate chips or nuts, are also gluten-free to avoid cross-contamination.