Introduction
These impossibly easy pumpkin muffins are the ultimate fall hack. With just a few pantry staples, you can create moist, perfectly spiced treats in no time. You’ll love how the simple combination magically transforms into bakery-worthy muffins.
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 12-cup muffin tin with paper liners or grease the cups well.
- In a large mixing bowl, combine the entire box of spice cake mix and the full can of pumpkin purée. Stir together until just combined and no dry streaks of cake mix remain. The batter will be very thick.
- 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. Sprinkle the tops with the reserved extra chopped pecans, if desired.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin 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, skip the pecan topping and instead create a simple streusel by rubbing together a tablespoon of the dry cake mix with a tablespoon of softened butter and a sprinkle of brown sugar until crumbly, then sprinkle over the batter.
- Muffin Tops: For a crispier edge, spread the batter into a greased muffin top pan and reduce the baking time slightly.
- Mini Muffins: Spoon the batter into a mini muffin tin, filling each cup about ¾ full. Bake for 12-15 minutes.
- Glaze Drizzle: Once completely cooled, drizzle the muffins with a simple powdered sugar glaze made from powdered sugar and a little milk or water.
Tips for Success
- Ensure you use plain pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
- Mix the batter by hand just until combined. Overmixing can lead to dense, tough muffins.
- Let the muffins cool in the pan for only 5 minutes to prevent steaming and soggy bottoms.
Storage & Reheating
Store 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 them for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a 300°F oven for 5-8 minutes.
FAQ
Can I use a different cake mix flavor?
Yes, yellow or vanilla cake mix works, though the spice flavor will be milder. Chocolate cake mix creates a delicious chocolate-pumpkin combination.
Why is my batter so thick?
Can I make this without nuts?
Absolutely. Simply omit the pecans. The recipe will work perfectly with just the cake mix and pumpkin.
Can I add chocolate chips?
You can, but note that this would be adding a new ingredient. If you choose to, fold in up to 1 cup of chocolate chips along with or instead of the pecans.
Why did my muffins sink in the middle?
This is usually due to underbaking. Ensure a toothpick comes out completely clean. Opening the oven door frequently during baking can also cause sinking.
Is this recipe gluten-free?
Only if you use a certified gluten-free spice cake mix. Be sure to check the label of your chosen mix.