Pumpkin Muffins Recipe
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.
- 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
Find it online: https://cookwithruby.com/pumpkin-muffins-recipe/
