Total Time
23mins
Prep 5 mins
Cook 18 mins

Beyond easy, and very tasty and moist. I was skeptical when I saw the recipe, but it looked easy (my favorite way of cooking). Got recipe from another web site

Ingredients Nutrition

  • 1 (18 1/4 ounce) box spice cake mix, i use duncan hines
  • 1 (15 ounce) can pumpkin, i use libbys

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line muffin tins with paper liners.
  3. Mix cake mix and pumpkin until well mixed.
  4. Spoon into cupcake liners 3/4 full.
  5. Bake for 18 minutes or until center springs back when pressed.
Most Helpful

5 5

LOVED THIS!!! I am the first to admit I dont quite know what I'm doing with baking, but this made me look good!! I added some chopped walnuts to these and used fat free cool whip for the frosting. They turned out so moist and delicious. So good, in fact, I got someone to forget about their no carb diet long enough to have one!! I would recommend this to anyone.

4 5

I used a DH carrot cake mix because that was all I could find in the UK. These are very nice muffins and healthier than many other muffins (no added oil, eggs, etc). Next time, I might add some raisins and/or walnuts. I'm going to experiment with different cake mixes too. I have a feeling pumpkin and chocolate cake might be nice too. I'll report back with my results. Thanks!

1 5

Not baking to me. Just dumping boxed mix into a bowl.