Pumpkin Muffins with Cake Mix
Pumpkin Muffins with Cake Mix are made in one bowl with a box of yellow cake mix and pumpkin puree. They're moist and flavorful and are topped with an optional cinnamon sugar for extra sweetness!
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Makes: 15 muffins
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Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup pumpkin puree
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Optional Cinnamon Sugar Topping
- 2 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees and line a muffin tin with papers.
- Add the cake mix, cinnamon, and pumpkin pie spice to a large bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add the pumpkin puree, eggs, oil, milk, and vanilla. Whisk the wet ingredients together in the well until smooth.
- Gradually stir the wet and dry ingredients together, mixing just until combined, taking care not to over-mix.
- Spoon batter into the muffin cups, filling each about ¾ full.
- Stir together the optional sugar and cinnamon topping and sprinkle a little over each muffin.
- Bake 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Cool the muffins in the tin a few minutes before moving to a rack to cool completely.
Notes
- Stored cooled muffins in an airtight container at room temperature for 3-4 days.
- If your box of cake mix is 13.25 oz, use just 2 tablespoon of milk in the batter.
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