Go Back

Pumpkin Spice Cake Mix Mini Muffins

Delightful bite-sized muffins made with just two ingredients—pumpkin spice cake mix and canned pumpkin—perfect for fall snacking or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 mini muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box pumpkin spice cake mix Use any brand of pumpkin spice cake mix.
  • 1 can (15 oz) pure pumpkin Do not use pumpkin pie filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the box of pumpkin spice cake mix with the can of pure pumpkin. Stir until the mixture is well-blended and smooth.
  3. Line a mini muffin tin with paper liners or lightly grease it with cooking spray.
  4. Use a tablespoon or small ice cream scoop to fill each muffin cup about three-quarters full.
Baking
  1. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

For variations, consider adding chocolate chips, nuts, or dried cranberries. Serve with spiced chai tea or vanilla ice cream for a delightful treat. Store in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or freeze for up to two months.