Introduction
You’re about to make the easiest, most flavorful fall muffins imaginable. These moist, perfectly spiced muffins come together with just three pantry staples, no eggs or oil required. It’s a foolproof recipe that delivers big on taste with minimal effort.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 12 muffins
Ingredients
- 1 box spice cake mix (15.25 ounces)
- 1 can pumpkin purée (15 ounces)
- ⅔ cup chopped pecans (plus more for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well.
- In a large mixing bowl, combine the dry spice cake mix and the entire can of pumpkin purée. Stir until a thick, uniform batter forms and no dry streaks of cake mix remain.
- Fold in the ⅔ cup of chopped pecans until they are evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups. The cups will be quite full. Sprinkle the tops with the additional chopped pecans.
- Bake for 20 to 22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Streusel Topping: Before baking, mix a tablespoon of the dry cake mix with a tablespoon of brown sugar and a dash of cinnamon, then sprinkle over the batter instead of extra pecans.
- Mini Muffins: Prepare the batter as directed and bake in a mini muffin tin for 12-14 minutes for bite-sized treats.
- Muffin Top Style: For crispier edges, spread the batter into a greased 9×13 inch baking pan and bake for 15-18 minutes, then cut into squares.
- Drizzle: Once cooled, add a simple glaze or a drizzle of cream cheese frosting made from scratch for a more decadent finish.
Tips for Success
- For the best texture, ensure you are using 100% pure pumpkin purée, not pumpkin pie filling.
- Use a cookie scoop or ice cream scoop to easily and evenly portion the thick batter into the muffin cups.
- Allow the muffins to cool completely before storing to prevent condensation and sogginess.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.
FAQ
Can I use a different cake mix?
Yes, yellow or vanilla cake mix works, but you’ll lose the signature spice flavor. If using a plain mix, consider adding a teaspoon of pumpkin pie spice.
Why is my batter so thick?
Can I leave out the nuts?
Absolutely. The recipe works perfectly with just the cake mix and pumpkin. You can also replace them with a different mix-in like chocolate chips.
My muffins are very moist inside, are they done?
They should be moist but not wet or gummy. Use the toothpick test for doneness. The moisture comes from the pumpkin, so they will be denser than a typical cake mix muffin.
Can I make this into a loaf or cake?
Yes. Pour the batter into a greased 9×5 loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean.
Are these muffins healthy?
They are a healthier alternative to traditional muffins as they contain no added oil or eggs, and the pumpkin adds fiber and nutrients. However, they still contain the sugar and processed ingredients from the cake mix.