These Easy Pumpkin Muffins With Cake Mix are incredibly simple to make and come out moist and delicious every time. Using boxed spice cake mix takes the guesswork out of baking and creates an irresistibly perfect pumpkin muffin that will satisfy your Fall season cravings.
Nothing feels cozier than filling your home with the incredible aroma of warm Fall spices. As soon as September comes, I start getting excited to bake a batch of pumpkin muffins to start the season. These easy and delicious cake mix pumpkin muffins are my absolute favorite!
The great thing about making muffins with a box of cake mix is the pure simplicity of it! There is no guessing whether there is enough baking powder or baking soda. All you need is a box of spice cake mix, canned pumpkin puree, and a handful of ingredients from your pantry.
The best part about these cake mix pumpkin muffins is that they only become more delicious with time. Refrigerating them overnight releases moisture and creates a luxuriously smooth texture we crave when eating pumpkin spice muffins. Save this easy pumpkin muffin recipe for a perfect holiday brunch or breakfast!
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Ingredients
- Boxed Spice Cake Mix - Boxed spice cake mix is easily found at any local grocery store. Yellow Cake mix is also a substitute, and spices may be added to create a semi-homemade spiced cake mix (see notes in recipe).
- Pumpkin Puree - Not to be confused with pumpkin pie filling, pumpkin puree is pure canned pumpkin. My favorite brand is Libbys. Pumpkin pie filling has added sugar which would make this recipe too sweet.
- Plain Yogurt - Plain yogurt helps keep muffins incredibly moist. It also adds acid to the baking soda in the cake mix, which acts as a leavening agent.
- Vegetable Oil - Vegetable oil keeps the muffins moist.
- Eggs - Eggs act as a binder and add structure to the batter.
- Spices - Pumpkin pie spice is added to the muffin batter for extra pumpkin flavor. Cinnamon adds extra spice to the crunchy crumb topping.
- All Purpose Flour - Flour is commonly used to create a crumb topping on muffins and pies.
- Salted Butter - Salted butter gives the crumb topping a deep rich flavor.
- Granulated Sugar & Brown Sugar - A combination of granulated and brown sugars is included in the topping for contrasting texture and flavor.
How to Make Pumpkin Muffins with Cake Mix
The Crumb Topping
- In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon with a whisk.
- Add the melted butter and mix with a fork until the consistency reaches wet sand and set aside.
Making The Batter
- Preheat the oven to 425°F. In a large mixing bowl, combine boxed cake mix, pumpkin puree, eggs, yogurt, vegetable oil, and pumpkin pie spice.
- With an electric handheld mixer, beat on low speed until combined. Scrape down the sides and bottom of the bowl with a spatula to ensure no more streaks of flour remain.
- Next, divide the muffin batter evenly into eighteen paper-lined muffin tin cups using a ¼ cup cookie scoop.
- Crumble one to two tablespoons of the butter-sugar crumb mixture onto each muffin top. Then very lightly press the crumb into the top of the muffin batter.
- Bake the muffins for seven minutes at 425°F, then lower the oven temperature to 350°F. Do not open the oven door when lowering the temperature. Continue baking for ten more minutes or until a toothpick comes out clean when inserted into the middle.
- Remove the pumpkin muffins from the oven and allow them to cool in the muffin tray for three to five minutes. Then, remove the muffins by holding the paper liners and continue to cool completely on a wire rack. Store the muffins in an airtight container in the refrigerator for up to four days.
Variations & Substitutions
Use Yellow Cake Mix - Yellow Cake mix may be substituted if you can not find spice cake mix by adding the following spices: 1 teaspoon cinnamon, ½ teaspoon ground nutmeg, ¼th teaspoon ground ginger, and ¼th teaspoon allspice.
Use Greek Yogurt or Sour Cream - Plain yogurt is easily substituted for greek yogurt or sour cream. Both will give the pumpkin cake mix muffins delicious flavor and keep them moist.
Add Chocolate Chips - Add one cup of chocolate chips to the muffin batter to make chocolate chip pumpkin muffins.
Use Unsalted Butter - Unsalted butter may be used for the crumb topping by adding ¼th teaspoon of salt.
Use an alternative oil - Coconut oil, canola oil, or grape-seed oil are all great substitutes for vegetable oil. Any high-heat neutral oil will work.
Add a cream cheese frosting - Add a cream cheese frosting in place of the crumb topping. Here is my favorite cream cheese frosting recipe.
Tips For Perfect Muffins
Use a good quality muffin pan - Aluminized steel promotes even heat distribution throughout the muffins as they bake. These are my favorite heavy-duty muffin pans that hold up wonderfully.
Start at a high temperature, then lower it - The secret to achieving a domed muffin top is to start at a high temperature and then reduce it. The burst of high heat at the beginning of baking helps set the top of the muffins creating the classic domed shape. Make sure not to open the oven door when lowering the temperature.
Do not over-mix - Like with most muffin batters, only mix it until it just comes together. Mixing the batter too long will create a tough and dense muffin.
Refrigerate for a few hours - These muffins refrigerate exceptionally well. They start to release moisture and transform into the classic moist and delicious pumpkin muffins we all know and love.
Use non-stick spray or paper liners - Use either paper muffin liners or spray the muffin pan with non-stick cooking spray before cooking.
Storage Suggestions
Store these cake mix muffins at room temperature for up to three hours and refrigerate for up to four days.
To freeze, wrap each pumpkin muffin in plastic wrap or foil and store them in an airtight container for up to three months. Thaw at room temperature for one hour, and enjoy!
FAQ's
Yes! Spray two 8 ½ x 4 ½ inch loaf pans with non-stick cooking spray and fill the batter evenly between the two pans. Bake at 350 degrees for 45-60 minutes or until a toothpick comes out clean when inserted.
If you try to peel the paper liner off the muffins while they are still warm, the paper liners may stick. Allow the muffins to cool completely before removing them. Alternatively, lightly spray the paper liners with non-stick spray before filling with batter.
Too much leavening in muffin batter will cause them to rise, and once taken out of the oven, they will collapse, making them dense. Likewise, removing muffins from the oven before they have fully cooked through may also cause them to collapse.
Save this recipe for easy pumpkin muffins with spice cake mix for your next holiday gathering with friends and family!
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Easy Pumpkin Muffins with Cake Mix
Equipment
- 1 Handheld Electric Mixer
- 1 Large Muffin Tin
- 18 Paper Muffin Liners
Ingredients
Muffin Batter
- 1 box Spice Cake Mix
- 15 oz Pumpkin Puree
- 3 large Eggs room temperature
- 1 cup Plain Yogurt room temperature
- ¼ cup Vegetable Oil
- 1 tablespoon Pumpkin Pie Spice
Crumb Topping
- ½ cup All-Purpose Flour
- ¼ cup Brown Sugar
- ¼ cup Granulated Sugar
- 4 tablespoon Unsalted Butter melted
- ½ teaspoon Ground Cinnamon
Instructions
- In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon with a whisk.
- Add the melted butter and mix with a fork until the consistency reaches wet sand and set aside.
- Preheat the oven to 425°F. In a large mixing bowl, combine boxed cake mix, pumpkin puree, eggs, yogurt, vegetable oil, and pumpkin pie spice.
- With an electric handheld mixer, beat on low speed until combined. Scrape down the sides and bottom of the bowl with a spatula to ensure no more streaks of flour remain.
- Next, divide and fill the muffin batter evenly into eighteen paper-lined muffin tin cups using a ¼ cup cookie scoop.
- Crumble one to two tablespoons of the butter-sugar crumb mixture onto each muffin top. Then very lightly press the crumb into the top of the muffin batter.
- Bake the muffins for seven minutes at 425°F, then lower the oven temperature to 350°F. Do not open the oven door when lowering the temperature. Continue baking for ten more minutes or until a toothpick comes out clean when inserted into the middle.
- Remove the pumpkin muffins from the oven and allow them to cool in the muffin tray for three to five minutes. Then, remove the muffins by holding the paper liners and continue to cool completely on a wire rack. Store the muffins in an airtight container in the refrigerator for up to four days.
Candace says
These muffins came out perfect! I love how the just get better the day after they are baked. They are everything I’ve ever wanted in a perfect pumpkin muffin. My family can’t wait until I make them again.