Introduction
These muffins prove that the easiest recipes can be the most delicious. With just a box of spice cake mix and a can of pumpkin, you create a wonderfully moist, flavorful treat without any added oil or eggs. They’re the perfect solution when you need a festive baked good in a hurry.
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 entire box of spice cake mix and the full can of pumpkin purée. Stir with a spatula or wooden spoon 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. The cups will be quite full. Sprinkle the tops with additional chopped pecans, if desired.
- Bake for 20-22 minutes, or until the tops are set and 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, create a simple streusel by combining 1/4 cup of the dry cake mix with 1 tablespoon of melted butter and a pinch of brown sugar. Sprinkle it over the batter.
- Muffin Top Style: Bake the batter in a greased muffin top pan for about 12-15 minutes for a bakery-style treat.
- Drizzle: Once cooled, add a simple glaze or a drizzle of cream cheese frosting made from the leftover frosting you might have in the fridge.
- Mini Muffins: Spoon the batter into a mini muffin tin and reduce the baking time to 10-14 minutes for a bite-sized snack.
Tips for Success
- Be careful not to overmix the batter. Stir just until the cake mix is fully moistened for the best texture.
- Use a cookie scoop or ice cream scoop to easily divide the thick batter evenly among the muffin cups.
- For an extra flavor boost, toast the pecans in a dry skillet for a few minutes before chopping and adding them to the batter.
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 5 days. They also freeze beautifully for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-7 minutes.
FAQ
Can I use a different type of cake mix?
Yes, yellow or vanilla cake mix works, but the flavor will be much more subtle. You may want to add 2 teaspoons of pumpkin pie spice if using a plain mix.
My batter is super thick. Is that right?
Yes, the batter is meant to be very thick and almost dough-like. This is normal and ensures the muffins don’t collapse.
Can I make this without nuts?
Absolutely. Simply omit the pecans. You will have a perfectly delicious 2-ingredient pumpkin muffin.
Why is there no egg or oil?
The pumpkin purée provides both moisture and structure, acting as a binder similar to eggs and adding the necessary fat content.
Can I turn this into a loaf or cake?
You can bake it in a greased 9×5 loaf pan. The bake time will be longer, likely 50-60 minutes, until a toothpick comes out clean.
Is pumpkin pie filling the same as pumpkin purée?