Total Time
Prep 3 mins
Cook 19 mins

This moist muffin is so tasty and healthy - you'll feel almost guilty making and serving them!!

Ingredients Nutrition


  1. Put all ingredients into a bowl and stir until moistened.
  2. You do NOT need any liquid- only the pumpkin and cake mix- keep stirring- it will be wonderful!
  3. Drop by spoonfuls into lightly greased muffin pan.
  4. Bake at 350 degrees for 19- 23 minutes.
Most Helpful

5 5

I just made these muffins for a last minute company lunch. I was in denial of the so few ingredients so I added an egg and a splash of OJ. (Not needed, I am sure.) The muffins were a big hit. Now I am planning on trying them with other cake flavors and different fillings. Thanks, Debbie!

4 5

I have children with food allergies, and I have to make most of their food from scratch. What a treat to find something tasty and simple. I used "Duncan Hines moist deluxe butter recipe golden mix" for an allergy free recipe (the mix does not claim to contain egg or milk). I have to report, though, that I liked them more than my little ones. Maybe it's more of a grown up treat.

5 5

So easy! My husband made these this evening, though he was sceptical....where's the liquid, he asked! But they turned out great, and they smell so good, like gingerbread. Oh, a note for other metric measurement users....the cake mix box that is 518g is just right.