My mom used to make these for us around Halloween time and after Thanksgiving. We absolutely adored them, and they never stuck around long. They look like little misshapen meatballs, but taste amazing! Very moist and oh so good! Surprisingly healthy too!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
28
Yield:
28 mini muffins
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 28 mini muffin cups with cooking spray or line with paper liners.

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  • Mix pumpkin puree, spice cake mix, and water together in a bowl until batter is smooth. Fill muffin cups 2/3-full with batter.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 17 minutes.

Cook's Note:

Prep/cooking time is for mini muffins. Regular size are perfectly fine as well (just adjust cooking time to 18 to 20 minutes).

Nutrition Facts

89 calories; protein 1.4g 3% DV; carbohydrates 15.9g 5% DV; fat 2.4g 4% DV; cholesterolmg; sodium 194.2mg 8% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
10/24/2014
Just my luck and got another mind boggling formula due to manufacturers downsizing their product. So I decided to throw caution to the wind and use a 15.25 oz box of spice cake mix and a 15 oz can of pumpkin puree because that's what I had on hand. Mixed the pumpkin and cake mix together which resulted in the consistency of peanut butter. Filled the muffin cups up to 2/3rds and used a small bent/offset icing knife, sprayed with non-stick spray, to kind of smooth out the batter. Baked for 19 minutes and cooled. I had to eat three of these babies to make sure I liked them. Apparently I did. The top was firm with a moist inside. Maybe a dollop of whipped cream wouldn't hurt either. Read More
(4)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/24/2014
Just my luck and got another mind boggling formula due to manufacturers downsizing their product. So I decided to throw caution to the wind and use a 15.25 oz box of spice cake mix and a 15 oz can of pumpkin puree because that's what I had on hand. Mixed the pumpkin and cake mix together which resulted in the consistency of peanut butter. Filled the muffin cups up to 2/3rds and used a small bent/offset icing knife, sprayed with non-stick spray, to kind of smooth out the batter. Baked for 19 minutes and cooled. I had to eat three of these babies to make sure I liked them. Apparently I did. The top was firm with a moist inside. Maybe a dollop of whipped cream wouldn't hurt either. Read More
(4)
Rating: 4 stars
01/29/2015
Good flavor. Cooked 22 minutes and should have cooked 28. Added cinnamon ground cloves and nutmeg to the mix. Take out of pan immediately and cool on a rack. Will make again using longer cooking time. Read More
(1)