Pumpkin Muffins with Cake Mix
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!
Servings: 15
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.
