Introduction

These pumpkin muffins are a quick and delicious way to enjoy the flavors of fall any time of year. Made with canned pumpkin and a spice cake mix, they come together easily and bake up moist and flavorful. They’re perfect for breakfast, snacks, or sharing with friends.

A white plate filled with a pile of nine golden-brown muffins, each muffin with a slightly cracked, textured top showing the softness inside. The muffins have a rough, handmade look and are stacked closely together in an uneven heap, with some muffins resting on others. The plate sits on a white marbled surface that adds subtle light gray patterns in the background. The muffins have warm orange and brown tones, giving a fresh baked, cozy feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz canned pumpkin (not pumpkin pie filling)
1 cup water
18 oz spice cake mix (Duncan Hines is a good choice)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the spice cake mix, canned pumpkin, and water. Mix well with an electric mixer until the batter is smooth and evenly combined. The batter will be quite thick, which helps keep the muffins extra moist.
Step 2: Portion the batter evenly into a muffin tin lined with paper liners or lightly greased, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Check them at the 20-minute mark to avoid overbaking.
Step 3: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these moist and flavorful muffins warm or at room temperature.

Tips & Variations

Add a handful of chopped nuts or chocolate chips to the batter for extra texture and flavor.
Use pumpkin pie spice or cinnamon if you want to boost the pumpkin flavor further.
Try topping the muffins with a cream cheese glaze for a sweet finish.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for about a week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for 15-20 seconds for a warm treat.

How to Serve

A white plate holds five round muffins with a golden brown color and a slightly rough texture on top, showing small cracks and a soft, moist surface. Around the plate are two white ramekins filled with thick, bright orange puree, placed on a white marbled surface with a white napkin nearby. The photo is close-up, showing the warm and fresh look of the muffins and the smooth, rich texture of the puree. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree the fresh pumpkin until smooth before measuring out 15 ounces. This ensures the right moisture content for the batter.

Can I substitute the spice cake mix with another type of cake mix?

You can use yellow or white cake mix, but the spice cake adds a nice depth of flavor that complements the pumpkin best. If substituting, consider adding pumpkin pie spice to maintain the flavor.

Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

These Pumpkin Muffins are moist, flavorful, and incredibly easy to make with just three ingredients. Featuring canned pumpkin and spice cake mix, they combine autumnal warmth with effortless preparation perfect for breakfast or a snack.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

18 oz spice cake mix (such as Duncan Hines)

Wet Ingredients

15 oz canned pumpkin (not pumpkin pie filling)
1 cup water

Instructions

Prepare the Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the spice cake mix, canned pumpkin, and water. Mix well using an electric mixer until the batter is smooth and thick, which helps keep the muffins moist.
Bake the Muffins: Line a muffin tin with paper liners or lightly grease it. Portion the thick batter evenly into each cup, filling about 3/4 full. Place the muffin tin in the preheated oven and bake for 20-25 minutes, checking at 20 minutes by inserting a toothpick into the center; it should come out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes. Transfer the muffins to a wire rack to cool completely before serving. These muffins are moist and flavorful, ideal for breakfast or a quick snack.

Notes

The batter will be quite thick, which ensures extra moist muffins.
Checking the muffins at 20 minutes prevents overbaking and keeps them moist.
You can store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Using canned pumpkin, not pumpkin pie filling, is essential to avoid overly sweet or spiced batter.

Keywords: pumpkin muffins, easy pumpkin recipe, moist muffins, spice cake mix muffins, quick breakfast muffins, fall recipes