Easy Pumpkin Muffins

Course Bread & Muffins

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 210kcal

Author Kristine Underwood

▢ 1 box spice cake mix (boxed)
▢ 1 can pumpkin puree (not pumpkin pie filling, 15 ounce can)
▢ 1 tsp pumpkin pie spice
▢ 1/2 tsp sea salt (optional, but enhances the flavors)
▢ 1/8 cup brown sugar (for sprinkling on top, may substitute regular sugar or turbinado sugar.)

Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.
In a large bowl, combine the spice cake mix, pumpkin puree, and pumpkin pie spice. Stir until well combined and smooth, make sure not to leave any lumps of cake mix behind.
Scoop or spoon the batter into each muffin cup, about 2/3 full and making sure each cup is filled equally.
Generously sprinkle the tops of the muffins with brown sugar.
Bake muffins for 20 minutes, rotating the pan halfway through. The muffins will puff up and be lightly golden brown on top when done.
Cool muffins in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Store muffins in a slightly ventilated container (see notes) for 3-4 days or freeze for up to 3 months.

Moisture. These muffins have a lot of moisture in them from the pumpkin, so they’ll do well in a slightly vented container or bag. Store them on the counter or in the fridge in a Ziplock back zipped 2/3 and open on one end. The brown sugar will soften and run if they are stored in an airtight container.
Don’t overbake. These muffins are best when soft and tender; start checking them at the 18-minute mark. A toothpick inserted in the center should come out clean.
Extra crunch. Use regular or turbinado sugar instead of brown sugar for an even crunchier topping.
Add-ins. Fold in a handful of chocolate chips, chopped pecans, or dried cranberries before baking to make the muffins feel a little fancier.