With just 5 simple ingredients, these easy Pumpkin Muffins with Cake Mix will become the cozy sweater weather treat you’ll want on repeat all season long! Perfectly spiced and supremely moist, they’re the ultimate autumn indulgence!
These pumpkin muffins with cake mix are basically my 2 Ingredient Pumpkin Muffins, BUT upgraded with even more rich and wholesome goodness… AND an extra kiss of spice!
With each bite, you’ll be greeted with a warm and sumptuous muffin that is most supremely satisfying.
Bobbie writes: "This was delicious - thank you."
I find the hardest part is only having one of these perfectly spiced little pumpkin bites. Especially knowing full well that there is a whole tray of these little beauties just waiting to be devoured!
Of course if I wait just a little while these little dandies will simply disappear. And I can give full credit to my pumpkin loving family for that very consistent magic trick!
Importantly, you’ll be reassured to know that these cake mix pumpkin muffins are crazy easy to prepare. With just a quick mix they’re ready to pop in the oven. And all said, you can have them out of the oven and ready to serve in just 30 minutes flat! Just like my chocolatey wonderful Chocolate Chip and Pumpkin Muffins, indulgent Chocolate Cream Cheese Cupcakes, and divinely satisfying Easy Banana Bread Muffins.
I’ve even used a healthy baking substitution for oil which ensures each and every muffin is perfectly moist.
So go ahead and do yourself a favor when you spoil your pumpkin loving taste buds.
The most wonderful pumpkin muffins from cake mix are just a few minutes away…
Ingredients
With just 5 ingredients, you already know these pumpkin muffins from cake mix are going to be sooooo easy!!
- Spice Cake Mix – if you can’t find a spice cake mix, see my tip below for how to convert a yellow cake mix into a spice cake mix.
- Canned Pure Pumpkin – like with all of my Canned Pumpkin Recipes, you’ll want to use 100% pure pumpkin, NOT pumpkin pie mix.
- Applesauce – we’ll use this instead of oil for a delicious, healthy swap!
- Eggs
- Pumpkin Spice – you can use store bought or my homemade Pumpkin Spice Seasoning.
You’ll also need a standard sized muffin tin and 15 muffin liners to prepare your cake mix pumpkin muffins.
Note: If you can’t find a spice cake mix, try this as a substitute: Use a Yellow Cake Mix, and whisk in the following: 1 3/4 tsp. Cinnamon, 1/2 tsp. ground Ginger, 1/4 tsp ground Nutmeg, 1/4 tsp. ground Cloves.
How to Make Muffins with Cake Mix
You won’t believe how simple it is to make the BEST cake mix and pumpkin muffins!
In fact, it’s as easy as 1, 2, 3…
1. Mix all ingredients together until well combined.
2. Spoon batter into muffin liners in cupcake pan.
3. Bake, cool, enjoy and DEVOUR!
It really is that simple to bake up one of the most fabulous pumpkin perfect Easy Breakfast Recipes ever!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
How To Store
You can store your pumpkin muffins using cake mix at room temperature in an airtight container for up to 4 days. Or if you want them to laster longer, they can be stored in the freezer up to 3 months.
If storing in the freezer, I recommend wrapping each muffin with plastic wrap, then wrapping them with an additional layer of aluminum foil, before placing them in large gallon sized freezer bags.
Reviews
Here’s what your frugal friends are saying about these pumpkin muffins with cake mix…
Bobbie writes: “This was delicious – thank you.”
Christine writes: “Added some craisins. Quick and good.”
Kimberly writes: “I used Yellow cake mix and added some maple sugar on top after removing from oven. They turned out moist and delicious and raised nicely!”
More Pumpkin Delights
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Pumpkin Muffins with Cake Mix
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 13.25 ounces Betty Crocker Spice Cake Mix, 1 box
- 15 ounces Pure Pumpkin Puree, (not pumpkin pie mix)
- 1/3 cup Applesauce
- 3 large Eggs
- 1 1/4 teaspoon Pumpkin Pie Spice, store bought or my homemade Pumpkin Spice Seasoning
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Mix all ingredients together until well combined.
- Line standard sized Cupcake Tins with Muffin Liners.
- Scoop batter into Muffin Liners and fill approximately 2/3 full.
- Bake for 18 – 22 minutes, or until done and a toothpick inserted in the center of a muffin comes out clean. ENJOY!
Notes
- Storage Tips: Store your pumpkin cake mix muffins at room temperature in an airtight container for up to 4 days, or in the freezer up to 3 months. If storing in the freezer, I recommend wrapping each muffin with plastic wrap, then wrapping them with an additional layer of aluminum foil, before placing them in large gallon sized freezer bags.
- Spice Cake Mix Substitute: If you can’t find a spice cake mix, try this as a substitute: Use a Yellow Cake Mix, and whisk in the following: 1 3/4 tsp. Ground Cinnamon, 1/2 tsp. Ground Ginger, 1/4 tsp Ground Nutmeg, 1/4 tsp. Ground Cloves.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
These are so good, moist and a snap to throw together. Family was eating them hot from the oven but I quite like them at room temp to allow the delicious flavors of the pumpkin spice to shine through.
I agree. They are so good right out of the oven, but even better once they cool allowing the flavors to really shine through!
I just made my first pumpkin cake and it came out perfect. I’ll be sharing this easy recipe with my grandchildren. I used a bunt pan this time but I’ll use a muffin tin. Thanks!!!
Aww ~ so glad to hear it turned out perfect, Cynthia! They make such yummy muffins, too. Enjoy!! 🙂