These muffins are one of my favorite Fall treats. They’re so easy, so full of pumpkin flavor. I love them for breakfast or an afternoon treat. My kids love them for dessert after dinner – and I don’t have to feel guilty because the pumpkin adds all those vitamins and fiber. I think this is the perfect thing to bring to your Halloween celebrations or class parties. The ingredient list is a short one because they start with a box of yellow cake mix. Some people will think this is cheating, but I believe Moms need all the time-saving tricks they can get in the kitchen. I also happen to love the taste of simple yellow cake, and it works perfectly with the pumpkin flavor. It adds just a bit of sweetness to balance out the cinnamon and cloves. So, you could probably make a case that these are actually cupcakes, not muffins, but I stick by my original designation. Mostly because it makes me feel better to think I’m eating muffins rather than cupcakes.
You only need 12 ounces of pumpkin to make this recipe, so use the leftover pumpkin to make this super easy Pumpkin Cream Cheese (click here for recipe).
Pumpkin Scones with Cinnamon Glaze
Pumpkin Cream Cheese
Chocolate Pumpkin Cheesecake Bars
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Do you use a cake mix that is all-natural and/or preservative-free?
I wrote this recipe before we went chemical free, now I make the cake part from scratch. But I do have a couple of cake mixes that might work well. Bob’s Red Mill vanilla cake or Pamela’s vanilla cake mix (gluten free) and there’s a coffee cake mix by Aunt Jemima that is free of the major offenders, and Canterbury Naturals might have one that would work. There may be more, I just haven’t researched them closely enough. You can find instructions for making cake mixes from scratch on Allrecipes.com, here’s a link:http://allrecipes.com/recipe/cake-mixes-from-scratch-and-variations/