Pumpkin muffins with cake mix are a moist, spiced fall treat that comes together with three ingredients: yellow cake mix, canned pumpkin, and pumpkin pie spice. No eggs, oil, or milk needed; the pumpkin does that job on its own. You're looking at about 10 minutes of prep and a 22 to 25 minute bake.
These pumpkin muffins earn a spot on my Thanksgiving table every year. For a savory roll alongside them, I reach for Rhodes rolls because they come out perfect every time, and a batch of whipped butter is good on both.
What I Learned Testing This Recipe:
- This batter is thicker than a normal muffin batter, closer to a stiff cookie dough. If your whisk stops moving through it, switch to a rubber scraper; a dry pocket of cake mix left in the bottom of the bowl means a dense spot in the finished muffin.
- No eggs, oil, or milk go into this batter, and that's intentional, not a corner cut. Canned pumpkin already has the moisture and fat to do that job; adding more liquid gives you a muffin that never fully sets in the middle.
- That 22 to 25 minute bake window matters more than it looks like it should. I've pulled these too early more than once chasing a lighter-colored top, and ended up with a gummy center; the toothpick test is more reliable than color on this one.
- Because there's no oil in the batter itself, an ungreased tin will grab onto these muffins. Paper liners or a well-greased pan are not optional here.
Why This Cake Mix Pumpkin Muffin Recipe Works
- This recipe leans on the cake mix to do double duty. It's already balanced with sugar, leavening, and salt, so pumpkin and spice are the only real decisions left to make.
- Skipping the eggs, oil, and milk isn't a shortcut you're missing out on. Canned pumpkin has enough moisture and fat built in to replace all three, which is also why these muffins stay moist a day or two later.
- It's also an easy one to hand to a kid in the kitchen, and it's a natural addition to a fall breakfast spread since it uses pantry staples you likely already have on hand for pie season.
Ingredients:
This recipe only asks for three things, so the choice you make with each one matters more than usual.
- Yellow Cake Mix - use a standard 15.25 oz box. The sugar, leavening, and salt are already balanced for you, so resist the urge to add extra of either.
- Canned Pumpkin - grab pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spice mixed in, which throws off both the sweetness and the texture of this batter.
- Pumpkin Pie Spice - this is where the fall flavor actually comes from, since the cake mix itself is neutral. Out of it? See the swap below.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Here's what you can swap in this recipe if you need to.
- Gluten-Free - swap in a gluten-free yellow cake mix, cup for cup. It's formulated to behave like the regular mix, so nothing else about the method changes.
- Chocolate Pumpkin Muffins - fold in ½ cup of chocolate chips once the batter comes together, for a sweeter version.
- No Pumpkin Pie Spice - use a spice cake mix in place of the yellow cake mix. You'll get a similar warm spice flavor without buying a separate jar of spice.
Instructions
Prep and preheat
Preheat your oven to 350F and line a 12-cup muffin tin with paper liners, or spray it well with non-stick spray.
Mix the batter
In a large bowl, combine the cake mix, canned pumpkin, and pumpkin pie spice.
This is what it should look like
The batter will be thick, closer to cookie dough than muffin batter; switch to a rubber scraper if your whisk is not as efficient.
Scoop and bake
Divide the batter evenly among the muffin cups and bake at 350F for 22 to 25 minutes.
When are they done?
You're looking for a toothpick that comes out clean and tops that spring back lightly when touched. The tops will look matte rather than shiny when they're done.
Storage Tips
Here's how to keep these fresh once they've cooled.
- Store cooled muffins in an airtight container at room temperature for up to 2 days, or in a closed container in the refrigerator for up to 5 days.
- To freeze, wrap cooled muffins individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave in 20-second bursts.
Can I freeze pumpkin cake mix muffins?
Yes. Wrap cooled muffins individually and freeze in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Frequently asked questions about pumpkin muffins made with cake mix, answers and tips:
For this recipe, you dot now need to add any additional eggs, water, oil or butter. Just the powdered cake mix is needed.
No Problem! Switch out the yellow cake mix for a spice cake mix.
Canned pumpkin is doing the job eggs, oil, and milk usually do in a boxed cake mix recipe. It is high in moisture and has just enough natural fat and sugar to keep these muffins soft for days, which is also why you do not need to add any of those extra ingredients.
A simple cream cheese frosting or a smear of whipped butter is my go-to. For breakfast, they are good enough on their own alongside a cup of coffee.
Yes. Wrap cooled muffins individually and freeze in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Ingredients
- 1 (1) box yellow cake mix you DO NOT need the ingredients on the back
- 1 (1) 15 oz. can of pumpkin puree
- 1 Teaspoon (1 Teaspoon) Pumpkin pie spice
Instructions
- Preheat your oven to 350 °F (177 °C) degrees
- Spray a muffin tin with non-stick spray and add cupcake liners to the muffin cups and spray the liners with non-stick spray as well.
- In a large mixing bowl, whisk together cake mix, pumpkin puree, and pumpkin pie spice. The dough will be thick.1 box yellow cake mix, 1 15 oz. can of pumpkin puree, 1 Teaspoon Pumpkin pie spice
- Use a cookie scoop to scoop dough into the muffin tin, dividing evenly between the 12 cups.
- Bake for 22-25 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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