If your mornings need a warm hug and a standing ovation, these pumpkin muffins with spice cake are it. Two ingredients, zero stress, and flavor that slaps—this is the shortcut you’ll actually brag about. They’re moist, fragrant, and wildly satisfying without the sugar crash of a coffee-shop pastry.
Make a batch in 30 minutes and watch them vanish like your self-control at a farmer’s market. Ready to flex on fall? Let’s make your kitchen smell like a holiday commercial.
The Secret Behind This Recipe
The magic is in the mash-up: canned pumpkin plus boxed spice cake mix.
The pumpkin replaces the usual oil, eggs, and water, giving you a batter that’s thick, rich, and naturally sweet. The spice cake brings cinnamon, nutmeg, cloves, and sometimes allspice—aka the fall flavor squad—without you measuring a single teaspoon. The result? Soft, tender muffins with a bakery-style crumb that somehow feel homemade and clever at the same time.
What You’ll Need (Ingredients)
- 1 box spice cake mix (15.25 oz typical)
- 1 can 100% pumpkin puree (15 oz)
- Optional add-ins:
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or white chocolate chips
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon pumpkin pie spice (for extra oomph)
- Pinch of salt (to balance sweetness)
- Coarse sugar for topping
- Cream cheese for a swirl or filling
Cooking Instructions
- Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with liners or lightly grease.
- Mix the base: In a large bowl, stir together the spice cake mix and pumpkin puree until just combined. The batter will be thick—don’t panic.
- Boost the flavor (optional): Fold in vanilla, spices, and your favorite add-ins. Keep it gentle; overmixing = tougher muffins.
- Portion it out: Scoop batter into the muffin cups, filling them about 3/4 full.
Sprinkle coarse sugar on top if you like a crunchy lid.
- Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs. If you added lots of mix-ins, check closer to 22–24 minutes.
- Cool in the pan for 5 minutes, then transfer to a rack. Try not to eat three immediately.
Or do. Your call.
How to Store
- Room temp: Keep in an airtight container for 2–3 days. They’ll stay moist thanks to the pumpkin.
- Refrigerator: Store up to 5–6 days if you added a cream cheese swirl or frosting.
- Freeze: Wrap individually and freeze up to 2 months.
Thaw at room temp or microwave 20–30 seconds.
Health Benefits
- Pumpkin power: Rich in beta-carotene (vitamin A), which supports vision, immunity, and skin health. Not bad for a muffin, right?
- Fiber factor: Pumpkin adds fiber, helping with satiety and steadier energy vs. typical bakery muffins.
- Lower fat swap: Replacing oil and eggs with pumpkin reduces overall fat and calories without sacrificing moisture.
- Spice perks: Cinnamon and nutmeg bring antioxidants and anti-inflammatory compounds. Tiny but mighty.
Pitfalls to Watch Out For
- Using pumpkin pie filling: It’s sweetened and spiced already.
Use 100% pumpkin puree only.
- Overbaking: These can dry out fast past the finish line. Start checking at 18 minutes.
- Overmixing the batter: Stir just until combined to keep the crumb tender.
- Overloading mix-ins: Cap add-ins at about 3/4 cup total per batch or the muffins won’t rise properly.
- Skipping liners: This batter is sticky. Liners or thorough greasing save your sanity.
Different Ways to Make This
- Cream cheese swirl: Beat 4 oz cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla.
Dollop onto each muffin and swirl with a toothpick.
- Streusel top: Mix 2 tablespoons butter, 1/4 cup brown sugar, 1/3 cup flour, pinch salt, and a dash of cinnamon. Crumble on before baking.
- Protein bump: Fold in 1/4 cup vanilla Greek yogurt or a scoop of unflavored collagen. Keep batter consistency thick but scoopable.
- Mini muffins: Bake in a mini tin for 11–13 minutes.
Cute, snackable, and gone in 60 seconds.
- Gluten-free: Use a gluten-free spice cake mix. Texture stays surprisingly great, FYI.
- Vegan frosting: Whip coconut cream with maple syrup and a pinch of cinnamon for a light topper.
FAQ
Can I add eggs or oil to make them fluffier?
Yes. Add 2 eggs and 2–3 tablespoons oil for a lighter crumb and more lift.
It’s not necessary, but it does add bakery-style height.
What if I can’t find spice cake mix?
Use yellow or white cake mix and add 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger. Instant DIY spice mix.
Are these muffins very sweet?
They’re moderately sweet. The pumpkin tones down the sugar from the mix, and the spices make them taste richer than they are.
Add chocolate chips if you want extra sweetness.
Can I make them into a loaf?
Absolutely. Pour batter into a greased 9×5-inch loaf pan and bake at 350°F for 45–55 minutes, tenting with foil if the top browns too fast.
How do I know they’re done?
A toothpick should come out with moist crumbs, not wet batter. The tops should spring back lightly when pressed.
Can I use fresh pumpkin?
Yes, if it’s pureed very smooth and drained.
Fresh pumpkin can be wetter, so you may need to bake a few minutes longer.
Wrapping Up
These pumpkin muffins with spice cake are the MVP of “I want homemade, but also I have a life.” Two ingredients, ridiculous flavor, and a texture that keeps you coming back for “just one more.” Make them basic, make them extra—either way, they deliver. Bake a batch, stash a few in the freezer, and enjoy fall on demand. Your future self will send a thank-you note, IMO.