Easy Pumpkin Muffins
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Don't add eggs or oil!! Have a little bit of faith - it's an anomoly, but they don't need added liquid. Set aside everything you know, and just do it - experience the miracle! I make this recipe even easier by buying the pumpkin pie filling instead - no spices needed, just cake mix and pumpkin. Make it the right way, first - without the eggs! It's part of the beauty of this recipe, don't miss out!Read More
Turned out pretty well, but the recipe itself is flawed. As is, this recipe makes batter that is very dense, not the consistency of muffin batter. I added 2 eggs and about 1/3c vegetable oil to make the batter better, and about 3/4c chopped walnuts for fun. I also would have liked about twice as much of the seasonings for more flavor. Overall ok, nice and moist but not a strong pumpkin flavor. Finally, these were enormous muffins, but still cooked completely for the recommended 25 minutes.Read More
Don't add eggs or oil!! Have a little bit of faith - it's an anomoly, but they don't need added liquid. Set aside everything you know, and just do it - experience the miracle! I make this recipe even easier by buying the pumpkin pie filling instead - no spices needed, just cake mix and pumpkin. Make it the right way, first - without the eggs! It's part of the beauty of this recipe, don't miss out!
I LOVE these! Yes, the batter is stiff (more like drop biscuit dough in texture) and the muffins are not as pretty to look at, but you just can't beat 'em. They're quick and easy, have lots of fiber, and they're unbelievably moist! (If yours are dry, just underbake them slightly.) Here are a couple of tips: Skip the spices and just use spice flavor cake mix. Same flavor, but quicker! Also, try making these with dark chocolate cake mix. You absolutely cannot taste the pumpkin! They taste a lot like brownies!
Turned out pretty well, but the recipe itself is flawed. As is, this recipe makes batter that is very dense, not the consistency of muffin batter. I added 2 eggs and about 1/3c vegetable oil to make the batter better, and about 3/4c chopped walnuts for fun. I also would have liked about twice as much of the seasonings for more flavor. Overall ok, nice and moist but not a strong pumpkin flavor. Finally, these were enormous muffins, but still cooked completely for the recommended 25 minutes.
These muffins turned out great! Only suggestion... is I sprinkled a little brown sugar on them to get a crust/crunch... I love muffins with a crumb topping.
These muffins are marvelous! I made them using a spiced cake mix, and they came out SO good. With just 2 ingredients, the prep time is about 3 minutes, and two of those minutes are spent filling the muffin cups! We will be making these again, and again,
I used a spice cake mix and a 15 oz can of pumpkin. The muffins turned out great, very moist. It is hard to believe that the can of pumpkin will provide enough moisture, but it did. I will be making these AGAIN.
Absolutely fabulous! I used a spice cake mix with a can of pumpkin. The recipe says EASY and it is. For a mother of three, one of which has a serious egg allergy, this recipe is a godsend. All three kids ate them up and asked for more. I am constantly experimenting with egg replacer powders and cannot believe how well these muffins stayed binded and puffed up without egg or a replacer! They are dense, but great! I cannot wait to try the many possible variations and additions(raisins, chocolate chips etc). Thank you!
Ok, I wouldn't go so far as to say they're the best muffins I've ever had, but they are so easy to make and what a great way to sneak some extra vitamins and fiber into the family diet. I've made them with chocolate cake mix, spice cake and yellow cake. All are good. I even tried frosting the chocolate ones and they totally taste like yummy cupcakes. I make these about once or twice a week. My kids love 'em. I use mini muffin pans mostly which only need 15 to 17 mins to bake.
These were incredibly easy and delicious, likd by all ages. I made them into 4 dozen mini-muffins, cooking 15 minutes. Also instead of all the different spices, I just used 1 teaspoon of pumpkin pie spice. I like pumpkin, but don't love it, so I appreciated the mildness of it. My husband who doesn't even like pumpkin liked these! I plan on experimenting with different cake mixes, adding white chocolate chips, or maybe spreading with cream cheese. My daugher wanted them with ice cream! :)They are good hot or cold. These would be good to send in lunchboxes or take to brunch or as a gift to someone sick.
OK, I really hope my review will help everyone making this... first off, I have made it two ways... the first was to the letter, as written. And as many have reviewed, it is extremely dense, and not very pumpkin-y, but still a solid 3 1/2 stars. I then changed it up, and added in 1/2 c. applesauce (one of those little cups that come in the multi-packs is conveniently exactly 1/2 cup!) and got rid of the spices and simply used 1 and 1/2 tsp. of pumpkin pie spice. I used my electric mixer on HIGH for at least a minute, giving the batter a heavy "mousse" like texture. Used loaf pans as well as muffin pans, and baked MUCH LONGER than called for... over 45 minutes instead of the 20-25 called for, and the loaves could actually have been good with five more. Five stars all the way with my revisions. Just a tip to all - go ahead and taste the batter. It will give you a very good idea of how it will taste when cooked, and give you the opportunity to play with adding more spice to your liking. As this doesn't have any raw eggs in it, you don't have to feel guilty about doing it! Good luck everyone!
I took a lot of advice from previous reviewers. I used lemon cake mix because that is what I had and I liked the flavor. I also made mini muffins and only cooked them for 15 minutes. I'm only giving these 3 stars (an average rating) because the batter is dense and so the tops of the muffins don't turn out smooth like regular muffins. Maybe moisture from water or oil would help. Form the blobs of batter neatly into the cups because they tend to come out the way you formed them from the spoon, jagged and awkward. Nevertheless, they are moist, tasty and so easy to make.
I made these muffins and sent them to Afghanistan where my husband is currently deployed to. I told him to try the muffins before sharing (to make sure they were good)but when he opened the box his soldiers saw and could smell the spices and they all wanted what was in the box and they dove right in. My husband said they were very moist and it made him miss home even more. It took almost a week for my husband to get the muffins and they were still fresh.. I'm going to make about 100 more to send to them.
Easier way to make these is DUMP everything into a 1 gallon zip lock bag.. and seal and knead in the bag until completely mixed.. then snipe the tip off one of the bottom corners and PIPE into the Muffin lined tins. No Mess, no Clean up and Perfectly formed Muffins... SEE MY PHOTO
These were great, and my toddler won't pass up a chance to crumble one into her mouth! :) I used spice cake mix, canned pumpkin, and added 1/3 cup of finely grated carrot for more veggie power. And I made mini-muffins - 15 min. was perfect. Before I baked, I sprinkled a little oatmeal (quick cooking) and brown sugar on top, since they are not the prettiest things to look at. ;) Oh, I put the batter in a ziploc bag and cut a corner off, then used it as a piping bag to fill the muffin cups.
I made these once with just a yellow cake mix and the pumpkin and they were ok, but quite dense. This time I tweaked it a little. I used yellow cake mix, 1 3/4 cup solid pack pumpkin, 1 heaping teaspoon pumpkin pie spice, 1/3 cup unsweetened applesause & 1/3 cup water. The batter was thick but easier to work with and the muffins came out with great flavor, very moist and less dense. Wonderful.
Oh my! I bake all the time, trying new recipes as I go along. I am not one to just change ingredients though. I read about 100 reviews before I decided to make these muffins. I used a carrot cake mix and a can of Libby's Pumpkin Pie Mix. I doubled the recipe and used my stand mixer because many reviews said it was difficult to mix. I ended up with 48 mini muffins, and 10 regular muffins. Plenty! I added the crumble topping from the banana muffins. I brought these to work, and had to refill the serving platter within an hour. In addition, I got about 20 requests for the recipe. Many couldn't believe that there weren't any eggs in the recipe, and how moist they were. I was so skeptical, but have now become a member of allrecipes just so I could review them and keep them in the recipe box. Don't wait, make them!
i lack confidence when i cook and love this site because of everyones advise and opinions. my father-in-law is a retired baker and is very critical, but honest. he is 88 years old and needed something to welcome home neighbors thanksgiving day. i made this recipe and read reviews and added 1/3 cup of unsweetened apple sauce and topped it with another suggestion of brown sugar, flour and butter. he can't stop talking about it! i made 2 breads from the recipe - one for him and one for the neighbors. walking out the door today he said "you can make me one of those breads any time." now i have to make one for myself to try!!!!!! and to boot.....it's weight watcher friendly. this recipe was discussed at last weeks meeting. can't wait to make it again and thank you for all the reviews, giving me the confidence to bake for mr. critical!
F-A-N-T-A-S-T-I-C! We used spice cake mix. We also added a crumb topping (I keep a big bag in the freezer for such a reason) The batter was very thick and made me nervous. I was worried it would be corn muffin texture so ....(now don't freak - ) we added 1/4 cup Kraft fat free mayo. I use this brand in any box mix we make in place of all the oil. It makes the cake velvety and NO FAT bad stuff! It worked perfectly here too. Made the muffins light and fluffy. these were so easy and fun - my daughter did it all by herself. We will definitely be making these again!
I KNOW I CHANGED THE RECIPE AND SHOULD NOT RATE THIS A 5, BUT YOU HAVE TO READ THIS! I used a Devil's Food cake mix, a 15 oz. can of pumpkin and I dissolved 1 tbsp. of coffee granules in 2 tbsp. hot water and added it, too! My kids and husband are going crazy over these. You CANNOT taste the pumpkin! Chocolatey, dense, fudgy and with added fiber! :) How much better can you get?
I wish I could give these more stars! They are SUPER easy and smell wonderful while they're baking. They taste as good as they smell if not better! The second time I baked them I changed the recipe a little. Instead of adding ground cloves, I increased the nutmeg to 1 teaspoon. I also added 3 tablespoons of ground flax seed, 1 1/2 teaspoons vanilla, 1 cup chopped dates and 3/4 cup fresh applesauce. Then, before baking I sprinkled the tops with a little brown sugar as other reviewers have done. I did not add any oil or eggs even though the batter did seem very dense and stiff. The muffins were as moist as they could be both times I made them. My daughter said they were the best muffins she's ever had in her life! Thank you so much for a wonderful recipe that is easy, delicious and very flexible. Make these - you won't be disappointed.
Awesome!! I just got through baking these muffins and I have gotta say...they are sooo simple and fast. I was a little worried at first, I thought the batter was too thick, and it felt funny not adding oil or eggs, but seriously TRUST this recipe, they are moist and tasty. Actually they are so moist, that I thought they were undercooked, but once I broke one open I saw they were completely done. So YUMMY!!
I trusted the recipe and made it as written except for using pumpkin pie spice ( 1 3/4 tsp) instead of individual spices. I also sprinkled brown sugar splenda on top. DELICIOUS!!!! Moist, fluffy, and attractive (when smoothed with a rubber spatula before baking). I love that they're healthy and easy!! Thanks Cindy!
these where very moist and yummy. i used the recipe as is. only i made it in a zip lock like some suggested and clean up was easy. all done in 30 min..wow.. i cant wait to try with choc chips..or just any variation..kids ate them up. :)
This recipe is incredible! I have made it with spice cake, adding a little extra pumpkin pie spice, raisins and walnuts; lemon cake mix, adding nothing and getting a great light lemon/pumpkin flavored muffin; and chocolate cake mix, adding mini chocolate chips and getting a great, moist chocolate muffin without a hint of pumpkin. I've made 6 large or 12 small muffins from the recipe. If you don't like the lumpy top, smooth out the batter with a wet finger.Thank you CindyCosta for a real keeper!!
i made these with a cream cheese filling of I brick of cream cheese one egg and 2 TBS sugar. I used about 1.5 TBS of filling per muffin. so easy and tasty!
I made these today and they are really good. I used the 29 oz can pumpkin to make more of a batter consistency and baked for 30 minutes. It made 20 muffins.
These muffins are really, really good! Made the original recipe exactly and sprinkled with brown sugar before baking. Have made these several times and people have asked for the recipe every time. Thank you for posting for this delicious and super easy recipe!!! UPDATE: If you want to cut calories even more on this recipe, use Pillsbury Reduced Sugar cake mix. I have made them several times and can not even tell the difference.
Super easy, and delicious when warm! The dough is dense, but the muffins turn out great! I used 1 teaspoon of pumpkin pie spice, in place of the seperate spices listed. They still turned out great!
I use this recipe all the time, but I use a spice cake mix and don't have to add all the extra spices! it's YUMMY!
With a little tweaking, this made the moistest muffins I've ever had! When I first followed the recipe, I found the pumpkin flavor too muted, so I doubled the pumpkin and spices, and stuck with one box of cake mix. As another reviewer noted, you have to even out the thick batter in the muffin pan - it bakes up exactly how it starts in the pan, jagged edges and all. The muffins are great plain, but I also added a rum icing to some of them. Mix 1/4 c. spiced rum with 1/2 c. powdered sugar, poke holes in the warm muffins and spoon the icing over top, letting it soak in. Makes a great holiday treat!
I did not actually use this exact recipe, but it so closely resembles a recipe I usually follow that I decided to review it. I usually make this recipe with one box of spice cake mix and one can of plain pumpkin (not pumpkin pie mix with the spices already in it). You just have to make sure to cook it until the top becomes browned and forms a somewhat crunchy layer on top. I agree the properties of this recipe are strange - it's not really a dessert, but it seems too dense to be a regular bread or muffin. Despite this, I love this recipe for its versatility and because it's so dang easy, and these make a great on-the-go breakfast and snack. Sometimes I add raisins, nuts, and if I'm going for a dessert, I'll add a crumble on top (brown sugar, butter, oats, cinnamon). Would also be good baked with dried cranberries, or plain cream cheese icing on top. Very moist and yummy.
Very good recipe! I found the batter to be a little too dry. I added a couple tablespoons of orange juice. Yummy!
I made these exactly as written. I was worried these would be a dry/terrible waste of ingredients, boy I was so wrong. These were great right out of the oven with a little butter. Will be making again for sure. I get 17 good sized muffins in 1 batch.
It's funny that the reviews that say something is wrong with the recipe changed it before trying it the way it was written. It does work without adding oil or eggs or anything else. I love that there is a lot of pumpkin it it - I did the calculations based on the nutrition info on the can of pumpkin, and each muffin has over 75% of the RDA of vitamin A! How's that for sneaking something healthy into your diet? My son is allergic to eggs, so this is a fabulous recipe to have in my file.
I added some FAITH...lol and you are right, the recipe doesn't need no eggs or oil as it comes out very moisture. I do have to say that if you wait and let it cool off, add some whipping cream on top... you will be in for a treat!!
It definitely works with no added liquids! But if you want to add something, try mini chocolate chips- yummy!
I love to make these, and so does my family! I use a spice cake mix, or carrot cake mix, for more flavor. Pumpkin pie spice can be substituted for the individual spices. I also use a cup of milk, like the Weight Watchers 2 point pumpkin muffins (except they call for water). They're super-moist, and the house smells fabulous whenever you make them! My kids think they taste as good as Panera's. Be sure to dust with confectioner's sugar for the added bakery touch.
I used the spice cake mix and Libby's Pumpkin Puree, mixed the two, spooned mix into muffin tins and baked at 350* for 20 minutes. They are the moistest muffins ever! Super fast and easy and Super delicious! What a find...thank you!
These are GREAT. I used a spice cake mix and added one egg, mini chocolate chips, and walnuts. Made them as mini muffins for a work function and they were a huge hit. I was afraid they'd be too soft and cakey, but they were a great muffin texture.
This is a really good recipe. I used butter cake mix and added chopped walnuts. I also added a streusel topping before baking They turned out really good! My family could not get enough! DELICIOUS...and SO easy! Thanks for sharing! 4/22/12 tried it with the spice cake mix and it too is 4 stars, but I still prefer the butter cake mix! yummy
These cupcakes/muffins are really yummy. I use a spice cake mix so I don't have to add each spice. I couldn't help but thin out the batter a bit with about 1/4 cup oil and a few splahes of water, but you really don't need it. I don't know how it works, but you don't need eggs and they actually taste good! I added some peacans for protien and chocolate chips for a treat :) Try this!
These are very easy as far as ingredients go. I added about 4 teaspoons of applesauce because the batter looked too dry. It took a while to spoon the batter evenly into the cups. I thought the taste was ok, but the hubby and co-workers loved them. Cream cheese frosting helped the taste.
I made this even EASIER... if you can believe that! After reading how difficult the dough was to work with, I put everything into a big ziplock, squished it around, added a few raisins. I cut the corner off the ziplock and piped it into the muffin tins, pretty, simple and NO dishes to clean up. Wow!
This recipe is really great. I read through several reviews before making changes and this is what I came up with. First, I used spice cake mix instead of yellow and it eliminated the use of all the other spices that were needed for this recipe. Then, I left the eggs and oil out of the cake mix recipe and only added 1 cup of milk to make sure they would be moist enough. Finally I just used a regular can of Libby's pumpkin pie mix. That's it! They came out so delicious and moist. They melt in your mouth and they are so good for you. Hope this is helpful. :o)
These are not muffins. They are cupcakes.
Very moist and delicious and oh so easy.
Oh wow!! I am game to try anything with pumpkin and after reading some of the reviews I decided to double the spices .... It smelled so good while it was cooking!! These are unbelievably moist ... *LOVE* these muffins!! Definitely will be making these again :)
I took the advice of another reviewer and used the spice cake mix instead of adding spices to the yellow mix. Also used 2 small eggs and a little oil. Great muffins - tons of compliments.
These are so moist and delicious! I used carrot cake mix rather than yellow cake mix - came out a bit spicy but still very good! I'll try it with the yellow cake mix next time.
I was a little leery - but these were excellent. I used white cake mix, 1/4 cup vegetable oil, 1 egg, 1+ tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground clove, 1/4 tsp ginger, and 2 tsp vanilla. It made 12 large muffins and cooked for 23 mins at 350. I would definitely make these again. Super easy!
I changed the yellow cake mix to a spice cake mix and omitted the spices indicated. I also added one egg and 1/3 cup of oil for moistness. I sold these muffins at our bake sale and every one of them was gone about half way through the day! These muffins have a great fal flavor!
Love these muffins! The key to light and fluffy batter is to whip the batter. I put my mixer on high for around 2 minutes to get more air into the batter.
The mood suddenly hit me for some pumpkin muffins and I came here for a different recipe - one I have used often with good results, but more labor involved. Then I saw this! I couldn't pass up something so simple. This was SO easy and tasted good! I made 18 regular sized muffins, and put chocolate chips into a third of them for something special for the kids. I made a quick streusel topping for the remaining. The recipe was so simple that I just couldn't help myself and needed to do something more, lol! (2 tbsp softened butter, 3-4 tbsp brown sugar, 1/4 c. each of rolled oats and flour, sprinkling of cinnamon or whatever spices you prefer) If you make pumpkin muffins from scratch often, you might be disappointed if you compare the two - they will not be the same texture, heartiness, etc. But, for something quick, these are good.
I really wanted to like this recipe, and even made it twice. I made it as written, and while the consistency is good, the flavor is not. It tastes like a can of pumpkin and cake batter-that's it.. It gets a few stars for being very quick, but it's not very good.
Insta-Pumpkin Muffins! Very Moist!!!! Fast to throw together. I had no cloves and it was just fine with the cinnamon and nutmeg.
Have faith - this really is as simple as the recipe states. No need for eggs and oil. I whipped these up because I needed something new for lingering houseguests after Christmas and I had everything on hand. They were gone in a flash. The only suggestion I would have is to break up some of the lumps in the cake mix before adding the pumpkin. It will make it easier to get the batter smooth.
Easy and tasty.
Easy and delicious- add some dried cranberries, dried apple chunks, pecans and top with brown sugar and I called them Pumpkins Harvest muffins...yummy.
Love these! I make them all the time adding a cup of mini semi sweet chocolate chips. Duncan hines mix makes a lighter more cake like muffin and puffs up nicer.
These tasted kind of sticky and chewy. I didn't care for them (thought they tasted weird), but my mother liked them. Really easy to make, but the batter is so thick it just doesn't seem natural. Won't be making these again, sorry.
For a guy who loves pumpkin, these were ok. My kids liked them but what kids does not like muffins! They were really easy to make. I think I will try them with a spice cake next time.
I agree with adding some moisture to this recipe, it would've been too dense. I only added 2 eggs to the recipe and it turned out beautiful, moist and delicious. Add some whipped cream cheese on top,...mmmm
I made these using only a spice cake box mix and a can of pumpkin. They are very good with subtle spiciness. I might try amping up the flavor with additional spices next time.
Really easy and delicious with white chocolate chips added in. The texture is a bit gummy but delicious. I had a little extra batter, so I put it in a mug and baked it in the microwave for one minute. It turned out pretty good. I will use the mug idea at work with therapy patients for an easy cooking activity. :-)
For ease alone, this recipe rates 5 stars. There really isn't a need to add anything additional to this recipe - no eggs, water or oil. I took the suggestions of other cooks and used a spice cake mix & canned pumpking pie fillilng. No need for any additional spices. I've made 3 batches thus far, adding chopped Cranraisins, and pecan chips. They're delish! A single recipe will make 24 mini muffins plus 2 jumbo muffins. I've used foil cupcake liners and paper ones and they've all turned out very well with no sticking. Try glazing them with the Orange Drizzle icing found in another recipe on this site (Mini Pumpkin Muffins w/Orange Drizzle). If you want a quick, warm treat, try microwaving for 15 seconds. Taste just like they've come right out of the oven. Cindy, thanks or sharing this wonderful, economical recipe.
Although it doesn't say so in the recipe, I believe you are supposed to follow the ingredients on the box mix (adding eggs and such according to the directions.) I haven't made it yet, I'm about to experiment, so I will let everyone know how it turns out.
I make these quite often at home. I use spice cake, substitute spices for pumpkin pie spice and use 1/2 C. egg beaters (or equiv.) I measure 1/4 C. into each muffin well. Made this way they are 2 Weight Watcher's points each. I also like to "frost" them just before eating with (fat free) Cool Whip. My husband hates diet foods, but I have to hide these muffins from him if I want to keep any, they are so yummy.
The recipe is simple and delicious. But it took me about twice the time given in the recipe to bake.
I've been making these muffins for four years. My daughter asks for them every fall. I have tried several suggested variations--followed recipe exactly, used pumpkin pie filling with yellow cake mix, and spice cake mix with pumpkin puree. Everyone loved all of them! My least favorite was the yellow cake mix with pumpkin pie filling--too sweet for me. To deal with the thick batter, I use an ice cream scoop, muffins come out perfectly. To lighten the muffins and to avoid flour "bombs" I sift the cake mix (and spices) before adding the pumpkin. I sometimes also add 1 teaspoon of vanilla. Trust the recipe! Don't add oil or eggs!
Followed the recipe verbatim and was pleasantly surprised. It really is that easy. Will play around with this now as it makes an excellent foundation for other possibilities.
I was skeptical about the oil/eggless aspect of this recipe, but they turned out great. Very dense and moist with good flavor.
You weren't kidding when you said they were moist. The first time I made them I used spice cake mix and added some applesauce. The second time I made them I used yellow cake mix and 2 tsp of pumpkin pie spice. They were great both ways. I took them to a birthday gathering and they were a hit. My kids even like them. I will definitely make them again. Only three ingredients! They get a little soggy if not all eaten up right away, so I just put them in a low heat oven for about 15 minutes.
5 stars for fast, easy, and moist. I tried the version as posted, and with the other half can of pumpkin, tried the version suggested by reviewers using spice cake mix and no added spices. I liked the spice cake one much better. Also, I used paper liners for my muffin pans, and both versions stuck to the paper. Foil liners worked best. I took both types to work, and they disappeared before I could even get one for my breakfast!! Thanks for posting!
Made a healthier variation and they were still wonderful. Added grated carrots, raisins, flax seed, and oat bran. Made 18 muffins.
I made this using spice cake mix and 15 oz pumpkin pie filling. I omitted all of the spices and sprinkled some brown sugar on top as others suggested. The muffins tasted wonderful and looked great too! I will definitely be making these again!
I think this recipe is a good idea for a time-saver, but it definitely needs some help. Like previous reviewers, I thought this needed 1/4 oil and an egg. I also doubled the spices and added vanilla as well. I used a poundcake mix, as that was all I had on hand, and I still felt that these muffins would have been rather bland without the addition of more spice. However, after those additions, I really, really like these a lot! I was looking for a recipe that replicated the pumpkin spice muffins at Dunkin' Donuts, and the taste and texture come very close. Next time I will experiment with adding a streusel topping and/or maybe some maple flavoring as well. These muffins (probably due to the cake mix I used) was not very sweet and would lend itself well to a streusel topping, since that can make an already sweet dish much too sweet.
I've used variations of this recipe twice now for parties and had rave reviews. The first time I used a fresh pumpkin* instead of the canned stuff, mixed it with the yellow cake mix and 1 tsp of pumpkin pie spice. The second time I did use canned pumpkin and mixed it with a spice cake mix, and topped them off with cream-cheese icing to be more like cupcakes. I think the first version was a little better, one of the best muffins I've ever tasted. But both were very good. The batter is quite dense, you need to scoop it instead of pouring but, they come out great. They do rise well but not as much as other muffins which include egg so if you want the tops to spill over and have the classic muffin shape, fill the cups all the way to the top. In my opinion they taste a little better warm but my guests loved them cooled as well, I would recommend this recipe to anyone looking for something easy to do that is sure to impress. [*to prepare fresh pumpkin, I started with a pie grade pumpkin, about 7" tall and 13" diameter, cut into 4" squares (leaving the outer peel or skin on) and placed on a cookie sheet, put 1/8 cup water in the bottom of the cookie sheet, covered loosely with foil and baked at 400 degrees until tender and translucent. Then, cooled until able to handle, peeled off the outer skin by hand and mashed.]
This was pretty good. I did have to add and egg because I just couldn't get it to become anything like batter otherwise. I used a spice cake recipe and it was very easy and fuss free. My picky son won't eat them but everyone else thinks they are great. Freeze and reheat very well.
Yummy and easy! I'm all for recipes that call for so few ingredients but taste so great. I do recommend storing these in an open container (or just right on the counter top) because they are sooo deliciously moist that they got a bit soggy on the tops in an air-tight bag. Thanks for this keeper. :)
I was surprised how tasty these were! Was a bit concerned about the texture, but it was pretty good as well. I used what I had on hand which was a Golden Vanilla cake mix and a teaspoon of Pumpkin Pie Spice and adding 1/3 cup ground pecans. Gonna try with raisins next. I frosted half of them with cream cheese frosting. Thanks for sharing a simple recipe that is also quick and delicious. Sharing my pics.
I have been making this for years and love the ease of making them and the moistness! You HAVE to make them like it states. Do not assume that you are smarter than the recipe - they are perfect without eggs or additions. I always make mine with a spice cake mix and a can of plain pumpkin (not pie mix). That way the spices are already in it. I do the minis as well and they are perfect for everything. Bake for 10-12 minutes instead.
I liked this they were so easy to make, but I had to change a little. I did not have puree so I used pumpkin pie filling. Since it already had the spices I did not have to add more. I did use 15oz instead of 10 and I used 1 egg to make a little fluffier. I made 3 batches into mini muffins and they were gone in 3 days. My kids friends couldn't get enough. Thanks
The reviews I read were good but I really wish I had read some of the negative reviews too. The batter was quick to put together, but it was very stiff and it was very difficult to get it into the muffin pan without making a mess. These muffins definitely do not look like the picture ... but I guess I should have read more reviews before making this recipe since there appears to be some tricks to getting these muffins to look more like a normal muffin and not like some strange spikey cup cakes. I lot of people didn't like the texture but I didn't mind that so much because they were very moist .. more like a cupcake then a muffin. They were just way to bland .. the muffins have the texture of a cupcake without being sweet .... which is just weird. I love pumpkin and yellow cake mix, but together (even with the spices) these muffins just don't have much taste. I would have given these 1 star but the recipe was realy quick and easy and I think with some tweaking the muffins could be better especially with some of the suggestions made by other reviewers ... I think I can salvage the remaining muffins by adding either cream cheese frosting or a glaze, but don't think I'll be making this recipe again.
These were really easy and good. I would add more spices next time because they didn't have a whole ton of pumpkin flavor. It's nice how none of the ingredients are perishable.
These muffins are great! Easy to make, they are a great base to add additional ingredients to. Next time, I will experiment by adding dried cranberries, blueberries, and pecans. Also, contrary to the other reviews I've read, my muffins turned out quite soft. I baked them for an additional 10 mins to achieve the correct consistency.
These are so easy and so wonderful...I used 2 1/2 teaspoons of pumpkin pie seasoning instead of other seasonings just because that's what I had. I've made these countless times and someone always asks me for the recipe!
I was looking for a quick, simple dessert to make with the few random ingredienta I happened to have in the house, and this was perfect! Based on the other reviews, I added one egg, 1/4 cup of oil, and a generous dose of apple pie spice to taste. I then folded in a few handfuls of toasted almond slivers, butterscotch chips, and dried cranberries. The recipe made 14 large muffins that puffed nicely on top (which I aprinkled with sugar and cinnamon before baking) and were very moist. It took 32 minutes for them to cook all the way through, but the wait was worth it - my family loves these and I will definitely make them again!
SPICE CAKE MIX-PUMPKIN-COOK-EAT... My three year old had been begging for "pumpkin cupcakes" for days. I didn't want to go to much trouble (grin) so I thought I'd give this recipe a try. I really debated with myself as to add the extra ingredients like a lot of other reviewers suggested. But since I wanted to keep it as simple as possible I took the advice of one reviewer and "trusted the recipe" as she put it! Except I decided to make it even easier and used spice cake mix. We did frost them and they were absolutely wonderful.
I made these muffins for my daughter who has nut and egg allergies. The muffins are GREAT! She loves them and not only are the easy and quick to make but they are very moist and yummy....I made them into mini's and added some chocolate chips to them too!
I agree with another review. I added two eggs and 1/3 c oil, it made the muffins light and fluffy. I Think they would have been too dry without it, but it is a really handy idea (I may add more things to cake mix!)
These muffins are the softest muffins I have ever made or even tasted. They are easy and very delicious!
My family enjoys these super moist muffin/cucpcakes. I prefer the flavor of a spice cake over the yellow cake mix and added spices combo, however. Instead of mixing by hand, I find using a hand mixer to whip the batter yields a better texture and appearance. Since the batter is so stiff, it doesn't really settle the way other batters might. If you have stiff peaks after spooning into the muffin tin, the baked results with also have stiff peaks. Grease your fingertips and smooth the muffin tops prior to baking for a better looking muffin.
SO dense... The recipe yields 12 and I still have 10 after entertaining a bunch.... I tasted one and they are heavy and have too much cloves. I will not be making this recipe again.....
Really enjoyed this recipe. I used a carrot cake mix, added the recommended spices and 1/4 to 1/2 cup of water. The recipe made 22 muffins. So easy and very yummy. I've shared this recipe with several friends already.
Holy cow! Is this for real? So simple I couldn't believe it. I used white cake mix, and it took about 5 minutes to mix up. The batter is thick, more like dough than typical cake, but turns out perfect. I will probably use an electric beater next time, my hand kept cramping up using a spatula. Cooked for 20 min, then topped with cream cheese frosting once cool. Pretty much the yummiest fool-proof pumpkin desert ever. 8/16/2012 - we make these 2-3 times a month now. I enlist the help of our 3yo for stirring, and then adding sprinkles for flair on top. Probably not the healthiest, but we love these for grab and go breakfasts. Hey pumpkin is a vegetable.. right? :)
I used spice cake mix and 2 cups of fresh pumpkin puree and they turned out GREAT! They were moist and delicious. They didn't last long in our house.
These were easy to make, but didn't really taste like pumpkin, more like spice cake. But my husband and I couldn't get past the texture. I won't make these again.
These are pretty good for the easiest recipe ever! I was skeptical, but they turned out really nice (strangely addictive...I keep eating them). Obviously not high-class, high-quality baked goods, but really yummy in a pinch. I used a vanilla cake mix because that's what I had. Followed the rest of the recipe as written. Mine took closer to 35 minutes to cook. Thanks for the recipe!
Great recipe. If you want the top of the muffins to come out smooth, try using an ice cream scoop (the kind with the trigger handle) to dispense the thick batter into the muffins tins.