This pumpkin spice muffins recipe starts with a box of spice cake mix, which makes the prep especially easy. Canned pumpkin, eggs, and a little extra pumpkin pie spice give the muffins good flavor and a soft texture without a long list of ingredients. I tested this recipe several times before getting it where I wanted it. In the end, the simplest version worked best: 12 regular-size muffins baked in a standard muffin pan, with no special liners or oversized portions to fuss with.
What I like most about these muffins is how little effort they take. The cake mix keeps the ingredient list short, while the pumpkin and extra spice give them plenty of fall flavor. They are just right for breakfast, an afternoon snack, or something simple to serve with coffee.
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Pumpkin Spice Muffins Ingredients
- Spice cake mix: This is the base of the recipe and keeps the prep very simple.
- Pumpkin pie spice: Just one teaspoon gives the muffins a fuller pumpkin spice flavor.
- Canned pumpkin puree: Adds moisture and pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
- Large eggs: Help give the muffins structure and a soft texture.
How To Make
- Preheat your oven to 425 degrees F. Generously coat a 12-cup muffin pan with nonstick baking spray.
- To a large mixing bowl add the spice cake mix and 1 teaspoon pumpkin pie spice. Whisk to combine and break up any lumps in the cake mix.
- Add the can of pumpkin and two eggs.
- Mix well with a large spatula, making sure to incorporate all the cake mix.
- Using a large cookie scoop, divide the batter into your prepared 12-cup muffin pan.
- Bake at 425 degrees F for 6 minutes.
- Without opening the oven door, reduce heat to 350 degrees F and bake for 10 minutes more. Muffins are done when a knife inserted in the center comes out clean.
- Cool for 2 minutes in the pan. Remove muffins to a cooling rack.
Storing & Freezing
Store the cooled muffins in an airtight container at room temperature for up to two days. After that, place in the refrigerator. Because these muffins are very moist, the tops will soften a bit overnight. To freeze, let the muffins cool completely, then place them in a freezer-safe container or bag. They freeze very well and can be thawed at room temperature when you are ready to serve them.
Tips For The Best Pumpkin Spice Muffins
- Use a standard 12-cup muffin pan. I tested larger muffins, but found the regular size baked more evenly and made it much easier to tell when they were done.
- Spray the pan well. I had trouble with the muffins sticking to paper liners, so I prefer to generously coat the muffin cups with nonstick baking spray.
- Start with a hot oven. Baking the muffins at 425 degrees F for the first 6 minutes helps the tops rise. Lower the temperature to 350 degrees F without opening the oven door, then finish baking.
- Mix just until everything is combined. Make sure no dry cake mix remains, but there is no need to beat the batter.
- Skip a sugar topping. I tested these with sanding sugar on top, but it became very moist after overnight storage. I prefer the muffins plain.
- Expect a soft top after storage. These muffins contain a full can of pumpkin, so the tops naturally soften a bit when stored overnight in an airtight container. The plain version stayed moist without becoming mushy.
- Check the size of your cake mix. I used a 15.25-ounce Duncan Hines spice cake mix, which worked well with the entire 15-ounce can of pumpkin. Some cake mixes are closer to 13 ounces. I have not tested this recipe with a smaller mix, so for the most dependable results, I recommend using the 15.25-ounce size.
Pumpkin Spice Muffins Recipe
Ingredients
- 15.25 oz. spice cake mix (I use Duncan Hines)
- 1 teaspoon pumpkin pie spice
- 15 oz. canned pumpkin puree
- 2 large eggs
Instructions
- Preheat your oven to 425 degrees F. Generously coat a 12-cup muffin pan with nonstick baking spray.
- To a large mixing bowl add the spice cake mix and 1 teaspoon pumpkin pie spice. Whisk to combine and break up any lumps in the cake mix.
- Add the can of pumpkin and two eggs.
- Mix well with a large spatula, making sure to incorporate all the cake mix.
- Using a large cookie scoop, divide the batter into your prepared 12-cup muffin pan.
- Bake at 425 degrees F for 6 minutes.
- Without opening the oven door, reduce heat to 350 degrees F and bake for 10 minutes more. Muffins are done when a knife inserted in the center comes out clean.
- Cool for 2 minutes in the pan. Remove muffins to a cooling rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
Boxed cake mixes aren’t for everyone, and that’s perfectly fine. If you prefer to bake from scratch, my pumpkin chocolate chip muffins are a good choice. You might also enjoy my pumpkin bread for another easy fall bake, or try the pumpkin roll when you want something a little more special.
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