Easy Pumpkin Muffins

Easy Pumpkin Muffins


"Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted."

Ingredients 30 m {{adjustedServings}} servings 199 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
  2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
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Reviews 680

  1. 762 Ratings


Don't add eggs or oil!! Have a little bit of faith - it's an anomoly, but they don't need added liquid. Set aside everything you know, and just do it - experience the miracle! I make this recipe even easier by buying the pumpkin pie filling instead - no spices needed, just cake mix and pumpkin. Make it the right way, first - without the eggs! It's part of the beauty of this recipe, don't miss out!

The (Almost) Amazing Mammarino

I LOVE these! Yes, the batter is stiff (more like drop biscuit dough in texture) and the muffins are not as pretty to look at, but you just can't beat 'em. They're quick and easy, have lots of fiber, and they're unbelievably moist! (If yours are dry, just underbake them slightly.) Here are a couple of tips: Skip the spices and just use spice flavor cake mix. Same flavor, but quicker! Also, try making these with dark chocolate cake mix. You absolutely cannot taste the pumpkin! They taste a lot like brownies!


Turned out pretty well, but the recipe itself is flawed. As is, this recipe makes batter that is very dense, not the consistency of muffin batter. I added 2 eggs and about 1/3c vegetable oil to make the batter better, and about 3/4c chopped walnuts for fun. I also would have liked about twice as much of the seasonings for more flavor. Overall ok, nice and moist but not a strong pumpkin flavor. Finally, these were enormous muffins, but still cooked completely for the recommended 25 minutes.