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These muffins were fantastic! I've watched this recipe get reviewed over and over again and finally I picked up a box of spice cake mix from the store and whipped them up in mere minutes. Mine cooked in 24 minutes. After they cooled a bit I tasted one just to make sure they were decent and they weren't just decent- they were phenomenal! Incredibly moist, nice pumpkin taste and were great with a tall glass of cold milk. I can't wait to make these over and over again!
Ok, I was REALLY skeptical about this, but had to attend a pre-Thanksgiving gathering this evening, so I decided to make this, so there would be SOMETHING there I could eat without feeling toooo guilty. The joke was on me, because this went over better than any other desert there. I used a spice cake mix, one can of organic pumpkin, just under a half cup of water an one egg. I baked it a 13x9 inch pan, sprayed with Pam. I did frost it, using 8 oz of fat free cream cheese, a tablespoon of "i can't believe it's butter, light", and half a box of powdered sugar, 1 tsp of vanilla.
I have not figured the points for the frosting, but obviously it's gonna add points. It was the first time I've made cream cheese frosting using the fat free, and frankly you can't tell the difference. Since I only used half the sugar normally called for, I didn't get quite the volume of frosting, but it was quite ample to frost the cake. Anyway, like I said, everyone loved it, there was only 8 in attendance, and there were 2 homemade pies there, one pumpkin and one pecan.. that were hardly touched, I brought home one small piece of the cake. Will definitely make this again, just doing the muffins (no frosting). But I am also going to make it to take to my sister inlaw's for Turkey day. This was so easy, and really yummy.
Made exactly as stated, and they turned out great, nice and moist and full of yummy pumpkin and spice flavor. I will share these with the girls at work, thanks so much!
YUM! I really thought you meant muffins though, so I used a muffin pan (which have cups that are about 2x the size of cupcake cups), so it only made ~ 10 ^^; Now I know!
I also added about a half cup of walnuts. Delicious!
Thanks for the recipe!
Delish and so easy and quick. I added a half cup of ground flax and used 1/3 cup of water and an egg. Thanks for sharing!
This is a delicious recipe!! I'm following a low carb high protein diet but have been craving a moist muffin. This definitely fits the bill. The batter didn't seem to rise as much as I expected but it was SUPER moist and the pumpkin & spice cake combo was delicious! (see pictures) I'm going to experiment doing this with other cake mix & puree combos...perhaps adding some walnuts next time.
Love these and so easy to make too. I used 1/2 c egg beaters and reduced the overall liquid to 3/4 c by using just 1/4 c water. Thanks for posting.
These are amazing! I did decrease water to 1/4 c and added 1 egg. Hard to believe these are weight watchers! I have a second batch cooking using chocolate cake batter since I didn't have another spice batter.
I always make these with no water. Just pumpkin and spice cake mix. It's a wonderful muffin!
Love this recipe! I have made as the recipe says and i've also reduced the water to 1/2 cup and used 1 egg to make fluffier if i take them somewhere as they are more like your traditional cake texture. The original recipe is very moist though and still super yummy! I also use spice cake mix with mine and add some extra cinnamon, nutmeg and clove and they are gone within a day!