Pumpkin Spice Muffins

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Pumpkin and spice muffins are delicious fall treats that taste so good you’ll want to make them all year round! This moist pumpkin spice muffins recipe is super easy to make because it uses cake mix and canned pumpkin (but you don’t need to tell anyone that!)

We have lots more pumpkin recipes for you to enjoy this fall. Take a look at our Pumpkin Dump Cake and these Baked Pumpkin Spice Donuts.

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MORE PUMPKIN RECIPES
Pumpkin Roll | Pumpkin Delight Dessert

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INGREDIENTS TO MAKE PUMPKIN SPICE MUFFINS

You will need…

Muffins:

• 1 box of spice cake mix
• 1/2 teaspoon of pumpkin pie spice
• 1/2 teaspoon of cinnamon
• 1 tablespoon of vegetable oil

Crumb Topping:

• 3/4 cup of all-purpose flour
• 1/4 cup of granulated sugar
• 1/3 cup of light or dark brown sugar
• 1 teaspoon of pumpkin pie spice
• 6 tablespoons of unsalted butter, melted

Icing:

• 1 cup of confectioners’ sugar
• 1 tablespoon of whole milk

SUBSTITUTIONS & ADDITIONS

SPICE CAKE MIX: If you can’t get hold of spice cake mix, you could use regular cake mix and add a half teaspoon of ground ginger and two extra teaspoons of pumpkin pie spice

PUMPKIN PUREE: You could swap this for canned pumpkin pie filling. If you do, you’ll want to skip the spices as pumpkin pie filling is already flavored whereas pumpkin puree is not.

PUMPKIN PIE SPICE: If you don’t have this, you can make your own with cinnamon, nutmeg, all spice and ground cloves.

CONFECTIONERS’ SUGAR: Other names for this finely ground sugar are powdered sugar, icing sugar and 10X sugar.

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HOW TO MAKE THIS PUMPKIN SPICE MUFFIN RECIPE

STEP ONE: Preheat the oven to 350 degrees. Place 14 paper cups in a muffin pan.

STEP TWO: In a large mixing bowl, combine the dry cake mix, pumpkin puree, pumpkin pie spice, cinnamon and vegetable oil. Stir together with a large spoon.

STEP THREE: Spoon the batter into the muffin cups, filling each one until three-quarters full. Set aside.

STEP FOUR: In a medium-sized mixing bowl, combine the flour, granulated sugar, brown sugar, pumpkin pie spice and melted butter. Stir to combine.

STEP FIVE: Spoon a generous amount of the crumb topping over each muffin. Use the back of your spoon to push the crumbs into the batter.

STEP SIX: Place the muffins into the oven and bake for 23 to 25 minutes.

STEP EIGHT: Remove the muffins from the oven and allow to cool for at least five minutes.

STEP SEVEN: In a small mixing bowl, place the confectioners’ sugar and milk. Whisk until combined.

STEP NINE: Drizzle the icing on to each muffin. Serve warm or at room temperature.

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STORAGE

IN THE FRIDGE: Muffins should never be stored in the fridge because the cold temperature makes them dry out. Instead, you should store them in a sealed container with paper towels above and below the muffins to absorb any moisture. They will be good for up to three days.

IN THE FREEZER: Muffins freeze well for up to two months. Wrap each muffin individually in plastic wrap and then place them in a Ziploc bag in the freezer. Thaw at room temperature.

We believe that making pumpkin muffins with spice cake mix is the best way to do it because it’s just so easy! These muffins taste great for breakfast, a dessert or a mid-day treat and we hope that you love them as much as we do.

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• Fruit Salsa with Cinnamon Chips