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
Instructions
- 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.
