Description
These delightfully simple pumpkin spice muffins feature the warm flavors of cinnamon, nutmeg, and clove combined with creamy pumpkin puree, creating tender muffins with a cake-like crumb. Perfect for busy mornings or fall gatherings, they require just two pantry staples and minimal effort.
Ingredients
- 1 box spice cake mix, any brand works perfectly
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling, which contains added sugars and spices
- 1/2 teaspoon vanilla extract, optional, for extra depth of flavor
- 1/4 teaspoon nutmeg, optional, if you want to amplify the spice profile
- Optional mix-ins, chocolate chips, chopped pecans, or white chocolate chunks
Instructions
- Mix the Batter: In a large mixing bowl, pour the entire box of spice cake mix and the can of pumpkin puree together. Stir vigorously with a spatula or wooden spoon for about 1 to 2 minutes until the mixture is fully blended and no dry cake mix remains visible.
- Add Extras: If using vanilla extract, nutmeg, or mix-ins like chocolate chips or nuts, fold them in gently with a few additional stirs until evenly distributed throughout the batter.
- Fill the Cups: Line a 12-cup muffin tin with paper liners or grease each cup with cooking spray. Divide the batter evenly among the cups, filling each about two-thirds full.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit and allow it to fully preheat for about 5 minutes before baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool: Remove the tin from the oven and let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes