Too Easy Pumpkin Muffins
photo by HisPixie
- Ready In:
- Put all ingredients into a bowl and stir until moistened.
- You do NOT need any liquid- only the pumpkin and cake mix- keep stirring- it will be wonderful!
- Drop by spoonfuls into lightly greased muffin pan.
- Bake at 350 degrees for 19- 23 minutes.
Questions & Replies
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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.
These are delicious! I accidentally put too a little too much of the ground cloves because I read it wrong, and I decreased the nutmeg to 1/4 tsp because my husband is not crazy about the taste of nutmeg. After baking, I topped with butter and a sprinkle of cinnamon-sugar when they came out of the butter. These were very easy and delicious! I thought they were even better the next day. I made them Sunday morning, and I just had another one for breakfast today (3 days later)--still moist and delicious!! I will definitely make these again, thank you for posting!
Wow- these were so good. Instead of using the spices indictated, I used 2 teaspoons of pumpkin pie spice. I followed the rest of the recipe as written. I made 12 big muffins instead of 18. I also cooked mine for 30 minutes. These were so easy to make and tasted so yummy. They were so moist. We loved these and we will be making them again.