Easy Pumpkin Muffins
There’s just something about pumpkin season that makes everything feel a little cozier, don’t you think? These easy pumpkin muffins come together in no time with simple ingredients you probably already have in your pantry. They’re soft, moist, and full of that classic pumpkin spice flavor we all crave once the leaves start to turn. Perfect for breakfast, an afternoon snack, or a quick treat to share with friends, this recipe is one you’ll want on repeat all fall long.
Recipe Highlights
Quick and Easy: These can be thrown together quickly and ready for kids running out the door to catch the school bus.
Pumpkin Spice: Need I say more?
Ingredients for Easy Pumpkin Muffins
Yellow Cake Mix: I have used several different brands of cake mix – even the sugar-free and gluten-free. They all turn out amazing.
Cinnamon Applesauce: don’t buy a huge jar – buy the single-serve cups. Use what you need and send the rest with your kids for lunches!
Pumpkin: you want 100% pumpkin puree for this recipe – not pumpkin pie filling.
Easy Pumpkin Muffins
Ingredients
- 24 each cupcake liners optional
- 1 15.25 oz. yellow cake mix
- 1 15 oz 100% pure pumpkin
- 1 cup cinnamon applesauce
- to taste cinnamon
- to taste nutmeg
Method
- Preheat oven to 350℉. Place cupcake liners (if using) in cupcake pan. Spray liners or cupcake pan with cooking spray and set aside.
- In large bowl, combine cake mix, pumpkin, applesauce, cinnamon and nutmeg. Stir to combine until smooth. The batter will resemble a thick brownie batter.
- Fill the cupcake liners approximately 2/3 full. Bake for 18-21 minutes, or until a toothpick inserted into the muffins comes out clean.
- Remove from pan and let cool. Once cool you can ice them, if desired or just eat as is.
6 Comments
Pam
September 11, 2012 at 12:08 pm
The applesauce is a great addition! I’ve made these with just the mix, pumpkin, and water (and actually have the recipe at my blog.) But I’m anxious to try the applesauce. It’s getting to be the season for them! Enjoying your blog!
Julia Gibson
September 11, 2012 at 12:19 pm
Thanks for visiting! I used to use “regular” applesauce, but the cinnamon gives it an extra kick.
fashionablysaving
September 12, 2012 at 1:34 am
Love the applesauce in place of the oil!
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Julia Gibson
September 12, 2012 at 2:02 am
Have you ever tried using applesauce instead of oil in normal cakes? I’ve heard you can do that but I’ve never tried it.
Cathy Kennedy
September 12, 2012 at 2:31 pm
In the past, I’ve made flaxseed pumpkin muffin recipe that microwave ready within a minute or two which I found surprisingly good. Young kids may or may not like these. My teenage son was impressed with these. I serve them hot with cream cheese and Oh! How delicious that combo is! 😛 Cute picture! Linking up Wordless Wednesday hop! ~Cathy PS: Now following.
Crystal
August 26, 2025 at 10:16 am
I am so ready for all things pumpkin! These muffins sound amazing and I can’t wait to try them. Thanks for sharing!