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."


30 m servings 199 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 763 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 reci...

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...

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 t...

These muffins turned out great! Only suggestion... is I sprinkled a little brown sugar on them to get a crust/crunch... I love muffins with a crumb topping.

These muffins are marvelous! I made them using a spiced cake mix, and they came out SO good. With just 2 ingredients, the prep time is about 3 minutes, and two of those minutes are spent fill...

I used a spice cake mix and a 15 oz can of pumpkin. The muffins turned out great, very moist. It is hard to believe that the can of pumpkin will provide enough moisture, but it did. I will be...

Absolutely fabulous! I used a spice cake mix with a can of pumpkin. The recipe says EASY and it is. For a mother of three, one of which has a serious egg allergy, this recipe is a godsend. Al...

Ok, I wouldn't go so far as to say they're the best muffins I've ever had, but they are so easy to make and what a great way to sneak some extra vitamins and fiber into the family diet. I've ma...

These were incredibly easy and delicious, likd by all ages. I made them into 4 dozen mini-muffins, cooking 15 minutes. Also instead of all the different spices, I just used 1 teaspoon of pumpkin...