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My review
Easy Pumpkin Muffins
5
CINDYCOSTA
"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."
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Ingredients
30 m servings 199Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 743835 Ratings
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Most helpful positive review
11/4/2006
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 reci...
Most helpful critical review
12/22/2005
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 t...
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11/4/2006
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 reci...
2/17/2007
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...
12/22/2005
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 t...
11/22/2006
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.
9/19/2007
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 fill...
10/8/2007
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...
11/14/2007
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. Al...
10/23/2007
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 ma...
4/1/2006
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...