Too Easy Pumpkin Muffins

"This moist muffin is so tasty and healthy - you'll feel almost guilty making and serving them!!"
photo by HisPixie photo by HisPixie
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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  1. 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!
  2. 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.
  3. 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.
  4. Great! I make them for my children with multiple food allergies. They're good when following the recipe to the letter, but my kids (preschoolers) like them best when I double the pumpkin. If you decide to do this they'll be much more moist, but you'll have to extend the baking time 10-15 minutes.
  5. 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!


  1. 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.



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