Introduction
These incredibly easy pumpkin muffins prove that you don’t need a long list of ingredients to create something delicious and seasonal. By combining just three simple items, you get a batch of moist, warmly spiced muffins packed with pumpkin flavor. It’s the perfect shortcut to a festive treat for a quick breakfast, snack, or dessert.
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. Mix 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.
- Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the tops with the extra chopped pecans.
- 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
- No Nuts: Simply omit the pecans for a 2-ingredient version. The muffins will still be perfectly moist and delicious.
- Streusel Topping: Before baking, mix a little of the dry cake mix with a teaspoon of melted butter until crumbly and sprinkle over the batter.
- Muffin Tops: For a crispy-edged treat, spread the batter into a greased muffin top pan and reduce the bake time slightly.
- Mini Muffins: Divide the batter into a 24-cup mini muffin tin and bake for 12-15 minutes.
Tips for Success
- For the best texture, avoid overmixing the batter. Stir just until the ingredients are combined.
- If your batter seems too thick to stir easily, let it sit for 2-3 minutes; the cake mix will absorb some of the pumpkin’s moisture.
- For even baking and picture-perfect muffins, use a cookie scoop or ice cream scoop to portion 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 a week. To reheat, warm a muffin in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQ
Can I use a different cake mix?
Yes, you can use yellow or chocolate cake mix. Note that with yellow cake mix, the spice flavor will be milder, so you might want to add a teaspoon of pumpkin pie spice.
Can I use homemade pumpkin purée?
Yes, but ensure it is pure, unsweetened purée with a similar thick consistency to canned, not a wet pumpkin pie filling.
Why are my muffins so dense?
This recipe creates a naturally dense, moist muffin, which is its signature texture. If they seem gummy, you may have overmixed the batter or not baked them long enough.
Can I make this into a loaf or cake?
Yes. Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 45-55 minutes, or until a tester comes out clean.
My batter is very thick—is that right?
Yes, the batter is meant to be very thick and will not pour. This is normal and ensures the muffins don’t collapse.
Can I add chocolate chips?
While this would be a new ingredient, a popular variation is to swap the pecans for chocolate chips.