Feed your pumpkin cravings this week with this Easy Pumpkin Spice Muffins Recipe with Cake Mix!
Nothing beats warm Pumpkin Spice Muffins on a chilly Fall day! There’s something just perfect about sweet pumpkin treats on a crisp cool morning or Autumn evening, right?
You know how I LOVE easy muffin recipes, and this Pumpkin Spice Muffins Recipe with Cake Mix is about as easy as they come! Yep ~ I’m talking 2 ingredients easy!! 😉 With just the perfect blend of pumpkin perfection and Fall spice, you’re going to love every bite!
Add this easy Pumpkin Muffins Recipe with Spice Cake Mix to your menu this week… your whole family will LOVE the delicious results! And I’m telling you… you won’t believe how fast these pumpkin muffins disappear! You can enjoy them as is, or even top them off with some cream cheese frosting!
Now let’s get baking, shall we? Here’s what you’ll need…
Related:
Pumpkin Spice Muffins Recipe with Cake Mix
What Your Frugal Friends Are Saying About This Recipe…
Martha writes: “Just made the muffins and they are delicious!”
Jill writes: “They are great and so simple!”
Leah writes: “These are amazing everyone loves them. They stay so moist. They’re delicious.”
Virginia writes: “Just added a sprinkle of cinnamon to mix. These are perfect with a cup of coffee!”
Ashley writes: “These turned out great and so, so easy! I added cinnamon chips to the mix. So yummy!”
Dina writes: “These pumpkin spice muffins we’re super easy to make, really tasty and moist! I love them and so did my family! I’ve made them several times already. Plus it’s a great fall pumpkin recipe too. Sometimes I add rasins in them too.”
Brooke writes: “Super good, I add an egg to it. If you eat it with whipped cream, it tastes like pumpkin pie.” 🙂
Kacey writes: “We make these almost weekly for breakfast in the Fall!”
Jill writes: “Easy and good! My kiddos love them! You can use yellow cake mix and add pumpkin pie spice to it and still tastes good!”
Becky writes: “Topped it with choc chips, turned out very yummy.”
Terri writes: “I tried these tonight! They did not disappoint. These are fantastic. Will go down in the recipe book for sure. I did use cream cheese icing and added pecans. But they would still be good plain.”
Jenna writes: “I make these, but I also use a whole bag of chocolate chips. Such a big hit, and so so so easy!”
Jennifer writes: “We added mini chocolate chips with cream cheese frosting on top.”
Vickie writes: “Sometimes I add blueberries and sometimes I add nuts.”
Jessica writes: “I add cinnamon chips.”
Sue writes: “I’ve made these a couple of times and I love them! They are so easy. I usually add nuts to half of them because my kids don’t like the nuts but I do. I found that the aluminum cupcake wrappers do work better for these.”
Amanda writes: “So good with yellow cake mix also!”
Tamika writes: “I do this with devil food cake mix. It’s good”
Gayla writes: “Can anything be easier? I add raisins and nuts and drop them like cookies. Yum.”
Deborah writes: “Just made same recipe only into cookies, and added chocolate chips and chopped pecans. Baked 10-11 min at 350° Sooo good.”
Pumpkin Spice Muffins Recipe
Ingredients
- 15 ounces Libby’s 100% Pure Pumpkin {1 can}
- 15.25 ounces Betty Crocker Spice Cake Mix {1 box}
Instructions
- Preheat oven to 350 degrees.
- In large mixing bowl, mix Pumpkin and Spice Cake Mix together using a hand mixer.
- Spoon mixture into muffin liners in your muffin pans.
- Bake for 20 – 25 minutes, or until done. ENJOY!!
Notes
A BIG thanks to frugal friends Patti and Deborah for sharing this fabulous recipe on The Frugal Girls Facebook page!
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So have you tried this 2 Ingredient Pumpkin Spice Muffins Recipe with Cake Mix yet?
Share with us in the comments below!
Lynne says
Oh my goodness thank you thank you
So easy and so yummy.
Going to be one of my favorite dessert recipes.
Heidi says
You’re very welcome, Lynne… so glad you’re enjoying the recipe!
Trisha says
If you make 12 cupcakes what is the calorie count?
Pauline Caiafa says
YUM! Just made these 2 ingredient pumpkin spice muffins this morning– my family loved them!! They’re delicious!! I did add one small container of applesauce so thin batter out a little more! So good! definitely making these again!Thank You for sharing this recipe!!
Heidi says
Aren’t they so yummy, Pauline? The applesauce tip is a great idea… I’ll have to give that a try sometime!
Kim G says
We let my 5 year old make these the first time we found these, as we host Thanksgiving breakfast most years and she wanted to bring something too. They can be dense, so one year e added a large spoon of sour cream.., Yummm… They were perfect!
Heidi says
Ooh ~ the sour cream addition sounds delicious! Thanks for sharing!
Jill says
That 2 ingredent pumpkin an spice muffins in mini muffin pan is a we recipe for 2 points per 3 mini muffins. . I love these an made them a lot while on we.
Kristin says
I’ve already used 6oz of my can of pumpkin for another recipe… any chance you can add applesauce or something to make up the missing 6 oz?
dolores says
LOVE YOUR BLOG……..HAPPY NEW YEAR !!!!!! pls sign me up for up for newsletter…..thanks…..dolores
Heidi says
Thank you, Dolores… Happy New Year to you, too! 🙂
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Colleen says
Has anyone made this into a burst cake. Think it will work?
Mary says
My store didn’t have the spice cake mix so I used the carrot cake and it came out fine. I haven’t tried it with the spice cake mix to compare it against.
Diane says
I make these all the time, I have used yellow, carrot and chocolate cake mixes. My all time favorite is using Dark Chocolate cake mix. I also add about 1/2 can of water to the mixture. I use the same recipe for making muffins, mini muffins, 9×13 cake pan and a Bundt pan and even have made cookies. The girls at work love when I make these with buttercream icing.
Gina Gentry says
Hi! My family doesn’t like the spice cakes so can the spice mix be substituted with another one & then add a little pumpkin pie spice?
Melissa says
dors anyone know if you can add 1-2 scoops
Of protein powder? And if so do you add something like water or applesauce since the protein will dry it out more? tx!
Lonnette says
Made these with egg whites! Added cream cheese frosting yum!
Susan says
I had made these before but with the 3 eggs and oil, and tonight I made this version with just the cake mix and the pumpkin. I actually thought the ones with the eggs ended up being too light and cake like. I prefer this version without the eggs because it is a little heavier and more muffin like! And I love it because not only are they good, but super easy and only 2 ingredients!
Julie says
I just made this – added 2 egg whites (beaten well), then added the pumpkin, cake mix, and 1/8 cup of water. Put in muffin tin that was sprayed well with “butter” oil, and baked. They came out light and fluffy – delicious! You could put cream cheese frosting on if you would like.
ashley says
What is the best way to store them and how long do they keep after making them? I just made some and I made mini ones for my daughters class, but I wasn’t sure how long they will last.
Karen says
You don’t have to use the ingredients on the back of the cake box?
Heidi says
Hi Karen ~ that’s correct… just follow the instructions above, and that’s it! 😉
Angel says
Theses are great in mini muffin pans as well. I add mini choc chips!!!
They don’t rise so swirl them with your spoon to make a cute too!
Heidi says
Ooh ~ I love that idea of swirling them with your spoon, Angel… great tip! 😉
L zelhart says
SO SO SO GOOD!!! I found them a bit “dense” so I added 2 well beaten egg whites. Make them for home
and for work – always a hit. The best part is each only has 125 calories when you make 14 muffins. Recommend them!!!
Brigette says
I use these exact 2 ingredients every year to make cookies. Super moist. Chocolate chips go great too. I cant believe I never thought about turning them into muffins!! People request the cookies every holiday season…. I think this year I will switch it up and try them as muffins. Cant wait to make them 🙂
Wendy S. says
@brigette – How do you make them into cookies? Wouldn’t the batter be a little too runny?
Alicia says
I am making them right now. The batter is definitely not runny since there is no liquid added – just the pumpkin puree, which makes it really thick once you add the cake mix. I could definitely see making these into soft cookies.
Gina Gentry says
Ooohhhh, making these into cookies sounds soooo good! How did they turn out? Share how you converted them into cookies please. Thanks! 🙂
Buffy says
These look delicious, I can’t wait to try them.
Kim P says
I made these the other night when I accidentally opened the wrong pumpkin can while making another dessert. They are moist and delicious! Everyone who has eaten them loves them. I used an entire can of canned pumpkin with spices in it and added crasins and chocolate chips.
Katie says
Aaaand only 3 WW points per muffin!
Brandy J says
Thank you for leaving that comment!!! I just started WW, and figuring points is my biggest challenge!