Golden Pumpkin Muffins with Cake Mix

If you ask me, using cake mix for homemade muffins is a total game-changer.

These pumpkin muffins are perfect for busy mornings when you want something warm and comforting without all the fuss. The cake mix gives you that tender, fluffy texture while the pumpkin adds moisture and that cozy fall flavor we all crave.

You just mix everything together in one bowl, scoop into muffin tins, and bake. No fancy techniques or complicated steps required.

They’re great for breakfast, snacks, or even tucked into lunch boxes. Plus, your kitchen will smell amazing while they’re baking.

What Kind of Cake Mix Should I Use?

Any standard yellow cake mix will work perfectly for these pumpkin muffins, so feel free to grab whatever brand is on sale or that you prefer. The 15.25-ounce box size is what you’ll want to look for – that’s the most common size you’ll find at the grocery store. If you only have white cake mix on hand, that’ll work too, though yellow gives a slightly richer flavor that pairs nicely with the pumpkin. Just make sure your cake mix is fresh and hasn’t been sitting in your pantry for over a year, as older mixes can affect how well your muffins rise.

Options for Substitutions

These easy pumpkin muffins are pretty forgiving when it comes to swaps:

• Yellow cake mix: White or vanilla cake mix works just as well here. You could even try spice cake mix for extra flavor, though you might want to reduce the pumpkin pie spice to 1 teaspoon to avoid overpowering the taste.
• Canned pumpkin puree: Fresh pumpkin puree is great if you have it, but make sure it’s well-drained since fresh tends to be more watery. You can also substitute with sweet potato puree for a different twist.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon allspice to make your own blend.
• Salted butter: Unsalted butter works fine – just add a pinch of salt to the batter. You can also use melted coconut oil, though let it cool slightly before mixing.
• Brown sugar: White sugar or coconut sugar can replace the brown sugar, though you’ll lose some of that rich molasses flavor.
• Sparkling sugar: Regular granulated sugar, cinnamon sugar, or even a light dusting of powdered sugar makes a nice topping if you don’t have sparkling sugar on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin muffins with cake mix is overmixing the batter, which can lead to tough, dense muffins instead of light and fluffy ones – mix just until the ingredients are combined and you still see a few lumps.

Another common error is filling the muffin cups too full, so stick to about 2/3 full to prevent overflow and uneven baking.

Don’t skip checking for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter, and remember that muffins continue cooking slightly after you remove them from the oven.

For extra flavor, make sure your pumpkin puree is well-drained if it seems watery, and consider adding the sparkling sugar on top halfway through baking to prevent it from burning.

What to Serve With Pumpkin Muffins?

These pumpkin muffins are perfect for breakfast or an afternoon snack with a hot cup of coffee or spiced chai tea. I love serving them warm with a pat of butter that melts right into the fluffy texture, or you can drizzle a little honey on top for extra sweetness. They’re also great alongside a bowl of Greek yogurt mixed with a bit of cinnamon for a more filling breakfast. For a cozy fall brunch, try pairing them with some scrambled eggs and crispy bacon to balance out the sweetness.

Storage Instructions

Keep Fresh: These pumpkin muffins stay moist and tasty when stored in an airtight container at room temperature for up to 4 days. I like to line the container with paper towels to absorb any extra moisture. They’re perfect for grabbing on busy mornings or packing in lunch boxes!

Freeze: You can totally freeze these muffins for later! Wrap each one individually in plastic wrap or pop them in a freezer bag for up to 3 months. I love having a stash in the freezer for quick breakfasts or unexpected guests.

Thaw: To enjoy your frozen muffins, just let them thaw at room temperature for about 30 minutes. For a warm treat, microwave them for 20-30 seconds or pop them in a 350°F oven for 5 minutes. The sparkling sugar on top gets nice and crispy when warmed up!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 26-32 g
• Fat: 90-100 g
• Carbohydrates: 420-450 g

Ingredients

• 1 box yellow cake mix
• 1 cup pumpkin puree (canned)
• 2 tsp pumpkin pie spice blend
• 2 large eggs
• 4 tbsp salted butter, cut into pieces
• 4 tbsp brown sugar
• 2 tbsp coarse sparkling sugar

Step 1: Prepare the Oven and Muffin Tins

Preheat your oven to 350°F (175°C).

Line your muffin tins with paper liners or lightly grease them to prevent sticking.

This ensures your muffins come out easily after baking.

Step 2: Mix Wet Ingredients with Spice

• 1 cup pumpkin puree (canned)
• 2 large eggs
• 2 tsp pumpkin pie spice blend

In a medium-sized mixing bowl, whisk together the pumpkin puree, eggs, and pumpkin pie spice blend until smooth and well combined.

Step 3: Add Cake Mix and Beat the Batter

• 1 box yellow cake mix

Add the yellow cake mix to the pumpkin mixture.

Use a hand mixer to whip everything together for about 2 minutes until the batter is fluffy and completely blended.

I find using a hand mixer really helps get a light, airy texture.

Step 4: Fill Muffin Tins and Add Toppings

• batter (from Step 3)
• 4 tbsp brown sugar
• 4 tbsp salted butter, cut into pieces
• 2 tbsp coarse sparkling sugar

Pour the batter into the prepared muffin tins, filling each about ¾ full.

Evenly top each muffin with pieces of salted butter, a sprinkle of brown sugar, and coarse sparkling sugar.

This topping adds a delicious crunchy and buttery finish.

Step 5: Bake and Rest

Bake the muffins in the preheated oven for 30 minutes until a toothpick inserted comes out clean.

Let them rest in the muffin tin for 5 minutes before serving.

For an extra touch, I like to serve them warm for the best flavor and texture.

Golden Pumpkin Muffins with Cake Mix

Delicious Golden Pumpkin Muffins with Cake Mix recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 2600 kcal

Ingredients

  

• 1 box yellow cake mix
• 1 cup pumpkin puree (canned)
• 2 tsp pumpkin pie spice blend
• 2 large eggs
• 4 tbsp salted butter, cut into pieces
• 4 tbsp brown sugar
• 2 tbsp coarse sparkling sugar

Instructions

 

• Preheat your oven to 350°F (175°C). Line your muffin tins with paper liners or lightly grease them to prevent sticking. This ensures your muffins come out easily after baking.
• In a medium-sized mixing bowl, whisk together the pumpkin puree, eggs, and pumpkin pie spice blend until smooth and well combined.
• Add the yellow cake mix to the pumpkin mixture. Use a hand mixer to whip everything together for about 2 minutes until the batter is fluffy and completely blended. I find using a hand mixer really helps get a light, airy texture.
• Pour the batter into the prepared muffin tins, filling each about ¾ full. Evenly top each muffin with pieces of salted butter, a sprinkle of brown sugar, and coarse sparkling sugar. This topping adds a delicious crunchy and buttery finish.
• Bake the muffins in the preheated oven for 30 minutes until a toothpick inserted comes out clean. Let them rest in the muffin tin for 5 minutes before serving. For an extra touch, I like to serve them warm for the best flavor and texture.