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These muffins were brought to a potluck at my son’s school. They are amazing! One can never eat just one and those people that say they hate pumpkin end up loving these. It’s a super fast treat and it seems like you spent hours on them. I will give you two versions of the recipe the first is how it was given to me and the second is my modified version which tastes exactly the same but calls for less ingredients in your pantry. Here you go…
Mini Pumpkin Muffins
1 (18.25 oz) package yellow cake mix
1 (15 oz) can pumpkin purée
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp vanilla
2 tbsp powdered sugar
2 tbsp brown sugar
1. Preheat oven to 350 degrees. Grease a 12 cup muffin tin or a 24 mini cup muffin tin.
2. In a large bowl mix together the cake mix, pumpkin purée, cinnamon, nutmeg, egg, and cloves until just a little lumpy. Spoon equal amounts of batter into the prepared muffin cups.
3. Mix the powdered sugar and brown sugar together and then sprinkle on the top of the muffins.
4. Bake for 20 to 25 minutes for the 12 tin muffin pan or 15 to 18 minutes for the mini muffin pan in the preheated oven until a toothpick inserted into the center comes out clean.
One box spice cake mix
One can pumpkin
Mix together and scoop into muffin pans.
2tbsp brown sugar
2 tbsp powered sugar
mix together, dived evenly and sprinkle on top of the muffins before you bake.
Bake at 350 for 15-18 minutes for mini muffins or 20-25 for regular size muffins. Enjoy!
Note: This may also be done in a bunt pan using 2-3 eggs depending on how dense/light you like your cake. To bake simply use the time and temperature stated on the box for the spice cake mix. Cool and then dust with powdered sugar.
This guest post, recipe and photos was written by our fantastic Foodie blog contributor, Renee.