Pumpkin Cake Mix Muffins
Pumpkin cake mix muffins: a box of spice cake mix and a can of pumpkin puree, no eggs or oil, beaten until fluffy and baked at 375F. Makes 12 soft, spiced muffins.
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Ingredients
- 1 can pumpkin puree 15 ounces, plain pumpkin, not pumpkin pie filling
- 1 box spice cake mix 15.25 ounces, dry mix
- nonstick cooking spray for the muffin tin and liners
Instructions
- Heat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray, or line it with paper cups and spritz the liners with nonstick spray.
- In a large bowl, use a spatula to fold together the pumpkin and the dry cake mix. Do not add the eggs, oil or water listed on the box.
- Use an electric mixer to beat the batter for about 1 minute, until it is fluffy and completely combined. The batter will be thick.
- Use a scoop to divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 5 minutes, then move the muffins to a wire rack to finish cooling.
Notes
With yellow or white cake mix, stir 2 teaspoons of pumpkin pie spice into the dry mix first. Store cooled muffins in an airtight container for 1 to 2 days, or freeze them tightly wrapped.
Nutrition
Serving: 1servingCalories: 163kcalCarbohydrates: 31.3gProtein: 1.8gFat: 3.5gSodium: 247mgFiber: 1.5gSugar: 17g