Can cake mix be used for muffins? Yes, it can. This recipe in particular is cake mix muffins with canned pumpkin. It’s an easy shortcut recipe and a great way to improve cake mix!
As you can probably tell from this baking blog I’ve got going here, I enjoy baking from scratch. It’s great, but sometimes I just don’t have the time. This is why I always keep cake mix on hand because there are so many ways that you can use it as a shortcut and this easy recipe is a great example.
It’s just a really easy cake mix muffin recipe to have in your back pocket, especially when fall rolls around. It’s an awesome way to improve cake mix. Who would’ve ever thought that you could make chocolate chip pumpkin muffins with cake mix?
By the way, this recipe fits in so well with the “theme” of this baking blog. It’s all about baking for beginners. Nothing complicated over here!
And in this post I’m going to show you how to make pumpkin muffins the easy way!
Mixing pumpkin and cake mix together has been a thing for a while now. I swear I’m always late to these trends, but better late than never!
I know that there are a lot of similar recipes out there but these cake mix pumpkin muffins are made with eggs so they have structure and great texture. Trust me, it makes a huge difference.
The base recipe for this recipe is actually very popular. It’s usually called “2 ingredient pumpkin muffins” or “the easiest pumpkin muffin recipe”. Let me tell you something, it’s a trap.
I didn’t even bother making them because from my experience (and just from looking at the pictures in these posts) I know for a fact that these so-called muffins would not be up to my standard. They literally look like balls of batter. That’s what they look like. They look raw even after they’ve been baked. Not a crumb in sight.
And there’s another recipe; “3 ingredient pumpkin muffins”. This one calls for water. They try to sell you on the fact that the water is free so it’s technically not an ingredient but I wasn’t feeling that one either. You ain’t foolin’ me!
Unlike that 2 ingredient recipe (and the 3 ingredient one), this recipe is not too good to be true.
I think that this is the best cake mix pumpkin muffin recipe because it’s got more flavor for one thing, it yields muffins that actually looks like muffins, tastes super delicious and it’s got chocolate! Need i say more?
How to make Pumpkin Muffins with Cake Mix
If you’re wondering how to make cake mix muffins it’s quite easy. It doesn’t require much effort to convert cake mix to muffins. They’re made without baking soda, baking powder, milk and butter, and all you need is one bowl and 10 minutes to mix it all together. Let me walk you through how to make this easy pumpkin muffin recipe.
- Preheat oven to 375°F. Prep the baking pan and set aside.
- Mix together the brown sugar and all of the wet ingredients.
- Stir in the cake mix and fold in the chocolate chips.
- Scoop the batter into the muffin pan and bake.
- Cool for 10 minutes and enjoy.
From cake mix to muffins just like that! I love that I didn’t have to bust out my big old bag of flour for this recipe.
I used the Betty Crocker spice cake mix but you can also use Duncan Hines or Pillsbury.
I love how easy and adaptable this recipe is. Another great (yet obvious) thing about this recipe is that you don’t need to add any spices because they’re already in the cake mix itself.
Gosh, cake mix hacks are such Lifesavers. Never underestimate the power of a box cake mix!
Pumpkin Muffins with Canned Pumpkin
For this recipe you will need canned pumpkin puree, not the pie filling.
By the way, this has got to be one of the most efficient ways to use pumpkin puree because this recipe uses a whole can.
If you’ve got a can that holds a little bit more than 16 ounces just measure out 2 cups of pumpkin. It’s going to seem like a lot because it is but it will all work out in the end. I promise.
You can also use a 15 ounce can of pumpkin puree as well. It works just the same. So if you’re looking for a pumpkin muffin recipe that uses a whole can of pumpkin, this is it.
And brown sugar pumpkin muffins are the best; hands down. If you think otherwise you can argue with yourself!
Despite the fact that these muffins are made with cake mix and there’s added sugar in this recipe, they aren’t high in calories. You can find the nutrition facts at the bottom of the recipe and see exactly what I’m talking about.
You’ll notice that this recipe gives you the option of three different types of chocolate. I used semisweet chocolate but you can also use milk chocolate and white chocolate chips as well. Originally I wasn’t going to add anything to these. I was just going to leave them plain but spice cake mix pumpkin muffins with chocolate chips sounded way better. Muffins with chocolate chips will always have a special place in my heart.
Do not try to get 12 large muffins out of this batter. Believe me, I’ve tried because I love me some bakery style muffins but unfortunately it does not work out. There’s just way too much batter for that. This recipe yields a 18 muffins exactly.
These muffins turned out so fluffy and moist even without butter. You can thank the oil for that.
Other Options for Cake Mix Pumpkin Muffins
You actually don’t have to use spice cake mix. You can also use:
- Yellow cake mix
- White cake mix
- Chocolate cake mix
Just keep in mind that these types of cake mix don’t have spice in them. So if you do want your muffins to be spiced you’ll have to add some yourself.
Also, you can omit the chocolate chips and top these muffins with:
- Cinnamon sugar
- Maple glaze
- Pumpkin seeds
- Cream cheese frosting
Or if you want to you can just leave them plain, but there’s nothing like a moist pumpkin muffin with chocolate chips!
How to store Pumpkin Muffins
You can store pumpkin muffins by placing them in an airtight container, covering them with plastic wrap or foil, or you can store them in a food-safe resealable bag. They should keep for 2-3 days.
Note that the muffins will most likely accumulate moisture (mine sure did). If you’d like to avoid this, line the bottom of your airtight container with paper towel before placing the muffins inside.
This is a great recipe for when you want pumpkin muffins to freeze because it’s so easy to make and quick too. Just make sure that the muffins are cooled completely before you wrap and freeze them. To freeze, wrap tightly in foil or place the muffins in a large freezer bag or zippy bag. Usually muffins keep for up to 3 months in the freezer.
This is a great baking recipe for kids. Baking with kids can be so stressful but with recipes like these it can actually be really fun. And no one has to pull their hair out because it’s so simple. This is a kid-friendly recipe.
And you already know if it’s an easy baking recipe for kids then it’s an easy baking recipe for beginners too.
See, this is why I love baking with cake mix because there are so many things you can do with it; more than just making a cake or cupcakes.
And although I’m an experienced Baker, I love these kinds of easy baking recipes with few ingredients because sometimes I just feel lazy and I don’t feel like making something that requires a lot of effort.
If you really love baking with cake mix just as much as I do, there are few more cake mix recipes here on Beat bake eat. You should check them out! Baking at home does not have to be complicated.
I’m going to see if I can come up with some more easy spice cake mix recipe ideas.
I usually bake muffins but i played around a little bit this year and made this vegan pumpkin bread. It turned out so amazing! Still can’t believe that it’s vegan. It may not be a spice cake muffin recipe but it’s just as easy. No, for real. It is.
You won’t find another pumpkin muffin recipe with few ingredients that actually tastes this good. It may not be from scratch but it’s still homemade! And I don’t know who can resist a good pumpkin breakfast recipe especially when it’s made with brown sugar.
The next time it’s a busy morning and you’re short on time, just make some easy cake mix breakfast muffins.
Cake Mix Chocolate Chip Pumpkin Muffins
- 2 cups (1 16-ounce can) pumpkin puree
- 1/3 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 (432 g/15 ounce) box spice cake mix
- 3/4 cup semisweet, milk, or white chocolate chips
- Preheat oven to 375°F. Line muffin pan with muffins liners (or spray with nonstick cooking spray) and set aside.
- In a large bowl combine the pumpkin puree and brown sugar (mixture should be completely smooth).
- Slowly mix in the oil and vanilla extract, and then carefully incorporate the eggs.
- Add the cake mix and gently stir until combined. DO NOT over mix.
- Fold in the chocolate chips. Optional: sprinkle the tops with more chocolate chips.
- Scoop batter into the muffin pan filling the cups to the top.
- Bake for 20 – 22 minutes.*Muffins are done when a toothpick inserted comes out clean or with a few moist crumbs.
- Cool in pan for 10 minutes then remove to cool completely.
- A 15-ounce can of pumpkin puree can also be used (it’s only 2 tablespoons less than a 16-ounce can).
- If you only have a 12-cup muffin pan, bake 12 muffins then bake the additional 6 muffins with the remaining batter immediately after.
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