Go Back
+ servings
pumpkin muffins
Print Recipe
4.67 from 3 votes

Cake Mix Pumpkin Muffins

These delicious 5-ingredient Cake Mix Pumpkin Muffins are so easy to whip up, but you can fancy them up by topping them with streusel topping or cream cheese drizzle.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 18 muffins
Calories: 154kcal

Ingredients

  • 2 medium eggs
  • 1 box white cake mix (15.25 ounces)
  • cup dark chocolate chips
  • teaspoon gingerbread seasoning
  • 1 can canned pumpkin (15 ounces)

Instructions

  • This recipe makes 18 muffins.
    Preheat oven to 350 degrees F. Spray muffin pans with nonstick cooking spray. If using liners, spray them to help the muffins separate from the liners easier.
  • Whisk eggs in a medium-sized bowl. Sift cake mix over the eggs. Add gingerbread spice and chocolate chips. Using a rubber spatula, mix to combine. Fold in the entire can of pumpkin. Mix until all the ingredients are incorporated. 
  • Fill muffin liners with ¼ cup of batter. Bake at 350 degrees F for 18 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool completely before eating.
  • See recipe instructions in the post for directions for adding cream cheese drizzle or streusel topping.

Notes

  • You don't need to use a mixer to incorporate the ingredients. Simply hand-mix them in a bowl.
  • You can make this recipe without the eggs. Just follow the recipe instructions and omit the eggs.
  • Nuts are a wonderful addition to cake mix pumpkin muffins. You can either mix in ½ cup of crushed walnuts, or sprinkle them over the batter before baking.
  • The recipe makes 18 cupcakes. I recommend trying the optional toppings so you have six plain, six with streusel topping, and six with cream cheese-frosting drizzle.

Nutrition

Serving: 1muffin | Calories: 154kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 198mg | Fiber: 1g | Sugar: 16g