Easiest and BEST Pumpkin Muffins EVER


Two ingredients. Spice cake mix and 15oz can of Pumpkin Puree. This does NOT have to be organic, it’s just that organic was Buy One Get One Free! at Publix that week so, you know, I bought one! And got one FREE!

Take those two ingredients and mix them together. The batter will be a bit thick and sticky. Makes 12-16 muffins, depending on how big you like them. (That’s what…nevermind.) Bake for about 20 minutes at 350 degrees. And then give them away or else you will eat them all. Ask Wes who at FOUR one morning for breakfast. FOUR. That’s probably not very healthy.



13 thoughts on “Easiest and BEST Pumpkin Muffins EVER”

  1. Do you have to add the extra ingredients (egg, oil, etc) that the cake mix requires? Or it’s really as easy as just the powder and pumpkin? Either way, I’ll be making these very soon! And probably eating them all. Maybe BZ can have a taste…

  2. mmmmm…. Throw in some chocolate chips.

    I mean… wheat germ… or oats…. dried cranberries… umm… something healthy.

  3. I am gonna rock your world…make some frosting with powdered sugar, cinnamon, vanilla, butter and milk…just make it to your taste and dip the muffin tops in the bowl of frosting…turns this healthy thing into a hell-yea thing!

    carry on.

  4. Every time I make something with pumpkin or applesauce to replace the oil, whether with or without eggs and such, the texture ends up… off. They’re good fresh, right away, but then they get gooey and instead of staying good for several days they get moldy super quickly and we never end up eating all of them before we throw them out. The same thing happens when I make brownies with pumpkin or cake with pudding or cookies with applesauce…

  5. I’m totally going to buy those ingredients and make them tonight!!! :-) And really, given that you’re not adding oil but ARE adding pumpkin (yay fiber!) I bet these really are NOT that bad for you. Woo hoo for that!
    I am a HUGE fan of doing applesauce instead of oil in my chocolate cupcakes and have never had any adverse affects but received a TON of compliments on their moisture and texture. And again – SO much less fat!

  6. Perfect for my dairy/egg/nut allergic son. He was asking for some pumpkin cake & this filled the bill (and was so easy!). Thanks!

  7. I clicked over here from “Notes From The Trenches.”
    Made the muffins this morning. Oh they are so yummy!!!! Thank you for sharing!

  8. These are AMAZING! My husband even made a batch tonight. Carrot cake mix is also tasty with the pumpkin puree!

  9. These are so good! Made them this past weekend and had to take them to work today to avoid eating the whole batch myself. One thing – they don’t tend to bake down like usual muffins. At least mine didn’t… the shape the dough took when I plopped it into the muffin tin is the shape they baked into. So mine are all pointy and strange looking. Luckily my coworkers will eat anything that doesn’t crawl away first, but just a note in case you’re making them for public consumption and want pretty, non-alien looking muffins. =)

  10. I made these Sunday evening, and they were DELICIOUS. I wound up using carrot cake mix instead of spice, and the combination worked perfectly. They were soft and moist. I did half with chocolate chips, and those were definitely my favorites. I made sure to smooth the tops of the muffins (make the chaos look remotely artistic and swirly-like).

    Thank you so much for the tip! Everyone in the office complimented them like crazy. Never had such an easy job of baking awesome goodness.

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