Easy pumpkin muffins. Great Tasting Muffin Recipes for All to Enjoy. Baking Muffins with Almond Breeze is Easy & Delicious. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth.
Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined. In medium bowl, stir sugar, oil, water and eggs with whisk. You can cook Easy pumpkin muffins using 4 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Easy pumpkin muffins
- You need 1 (15 oz) of can plain pumpkin.
- Prepare 1 (15.25 oz) of box spice cake mix.
- You need 1 cup of chocolate chips and or chopped walnuts.
- You need 1 teaspoon of pure vanilla extract optional.
These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted. Whisk brown sugar, pumpkin, granulated sugar, vegetable oil, and eggs in a separate medium bowl, and beat vigorously until smooth and combined. Add flour mixture and mix until evenly incorporated.
Easy pumpkin muffins step by step
- Pre heat oven to 375 degrees.
- Spray muffin tins with baking spray with flour or line with paper muffin cups.
- Mix everything together with a mixer till well combined.
- Use an ice cream scooper to scoop out into muffin tins. I made 24 mini muffins plus 2 regular sized muffins..
- Bake regular sized muffin for 18 to 22 minutes and mini muffin about 10 to 15 minutes till a tooth pick comes out clean watch them carefully. Store covered in the refrigerator..
- If you have white or yellow cake mix and want spice cake add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, allspice and cloves.
- Variation ideas: chocolate cake, cinnamon cake, butter pecan cake, gingerbread cake, white or yellow cake,carrot cake, funfetti cake, banana cake.
- White chocolate chips, dark chocolate chips, mint chocolate chips butterscotch chips, peanut butter chips, cinnamon chips, chopped almonds, chopped pecans, shredded coconut, raisins, shredded carrots or zucchini, mini marshmallows.
Add the pumpkin puree, canola oil, milk and vanilla and stir with a spoon to combine until smooth. Add the dry ingredients into the wet ingredients. Stir with a spoon to combine until the batter is smooth. Pumpkin Muffins are the perfect fall recipe. They're easy to make ahead of time and this recipe makes a big batch of pumpkin muffins, perfect for freezing for lunches or coffee time!