Easy Pumpkin Spice Cake Mix Muffins
Make delicious pumpkin spice cake mix muffins! Get our easy recipe for moist, flavorful muffins, perfect for a quick fall treat.
Nothing says autumn quite like the warm, comforting aroma of pumpkin spice cake mix muffins baking in your oven. These incredibly moist and fluffy treats capture all the cozy flavors of fall in one perfect bite. Here’s a fun fact: pumpkin spice actually contains no pumpkin at all – it’s a magical blend of cinnamon, nutmeg, ginger, and cloves that transforms ordinary cake mix into extraordinary autumn magic.
These muffins are special because they deliver bakery-quality results with minimal effort, taking just 20 minutes from start to finish.
Perfect for busy mornings, school lunches, or weekend brunches with family. If you loved our cinnamon roll muffins, you’ll absolutely adore these pumpkin-spiced beauties that bring warmth and joy to any kitchen.
Table of Contents
What Are Pumpkin Spice Cake Mix Muffins?
Ever wonder why we call them “cake mix muffins” when they’re clearly more exciting than regular cake? These delightful treats are essentially a shortcut to happiness – taking boxed cake mix and transforming it into portable, perfectly portioned autumn bliss. It’s like giving cake a makeover and a coffee date with fall spices!
As they say, the way to anyone’s heart is through their stomach, and these muffins are guaranteed to steal hearts faster than you can say “pumpkin spice latte.” Ready to fall in love with baking again?
Why You’ll Love This Pumpkin Spice Cake Mix Muffins
The Ultimate Fall Comfort Food These pumpkin spice cake mix muffins deliver that perfect tender crumb and rich, warming spice blend that makes your kitchen smell like a cozy autumn café. Each bite melts in your mouth with hints of cinnamon, nutmeg, and vanilla that dance on your taste buds.
Budget-Friendly Baking Magic Making these muffins at home costs a fraction of what you’d pay at fancy bakeries or coffee shops. One box of cake mix creates 18-24 muffins, feeding your family delicious treats for days while saving your wallet from those expensive store-bought alternatives.
Irresistible Flavor Combinations The beauty lies in the endless topping possibilities – from classic cream cheese frosting to crunchy cinnamon sugar tops, chopped pecans, or even a drizzle of maple glaze. Unlike our popular banana bread muffins, these pack more complex spices that satisfy those autumn cravings perfectly.
Transform your kitchen into a fall wonderland and treat your loved ones to homemade goodness that rivals any professional bakery!

How to Make Pumpkin Spice Cake Mix Muffins
Quick Overview
These pumpkin spice cake mix muffins are incredibly simple to make and deliver bakery-quality results every time. The secret is in the perfect balance of moisture from pumpkin puree and eggs, combined with the convenience of cake mix.
What makes them special:
- Ultra-moist texture that stays fresh for days
- Rich pumpkin spice flavor in every bite
- Fluffy, tender crumb that melts in your mouth
Total Time: 25 minutes (10 minutes prep + 15 minutes baking) Yield: 18-20 muffins Difficulty: Beginner-friendly
Key Ingredients for Pumpkin Spice Cake Mix Muffins
Dry Ingredients:
- 1 box (15.25 oz) spice cake mix or yellow cake mix
- 1 teaspoon pumpkin pie spice (if using yellow cake mix)
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1/3 cup vegetable oil or melted butter
- 1/4 cup water or milk
Optional Toppings:
- 1/2 cup mini chocolate chips
- 1/3 cup chopped pecans or walnuts
- Coarse sugar for sprinkling
Pro tip: Gather all ingredients on your kitchen counter before starting – this ensures you don’t forget anything and makes the process smoother!

Step-by-Step Instructions
Prep Your Kitchen
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or generously grease with butter. If making a larger batch, prepare a second muffin tin.
Mix the Wet Ingredients
In a large mixing bowl, whisk together pumpkin puree, eggs, oil, and water until completely smooth. The mixture should be well combined with no streaks of egg visible.
Combine Dry Ingredients
Add the cake mix, pumpkin pie spice (if using), and cinnamon to the wet ingredients. Using a wooden spoon or spatula, gently fold the ingredients together until just combined. Don’t overmix – a few small lumps are perfectly fine.
Add Mix-ins
If using chocolate chips or nuts, gently fold them into the batter with just a few strokes. This prevents them from sinking to the bottom during baking.
Fill and Bake
Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle tops with coarse sugar if desired. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and Enjoy
Let muffins cool in the pan for 5 minutes before transferring to a wire rack. This prevents them from falling apart while still warm.
What to Serve Pumpkin Spice Cake Mix Muffins With
Perfect Beverage Pairings:
- Hot coffee or espresso for a café-style experience
- Chai tea latte to complement the warming spices
- Cold milk for kids and a nostalgic touch
- Apple cider for the ultimate fall combination
Complementary Breakfast Items:
- Greek yogurt with honey and granola
- Scrambled eggs with herbs for a complete meal
- Fresh fruit salad with apples and pears
- Cream cheese spread for extra indulgence
Afternoon Treat Companions:
- Vanilla ice cream for an impromptu dessert
- Whipped cream and a drizzle of caramel sauce
- A selection of fall jams and preserves

Top Tips for Perfecting Pumpkin Spice Cake Mix Muffins
Don’t Overmix the Batter
The key to tender, fluffy muffins is gentle mixing. Stir just until the dry ingredients disappear – lumpy batter is your friend! Overmixing develops gluten, creating tough, dense muffins.
Room Temperature Ingredients Work Best
Take eggs out 30 minutes before baking for easier mixing and better texture. Cold eggs can cause the batter to seize up and create uneven results.
Use the Right Pumpkin Puree
Always use plain pumpkin puree, not pumpkin pie filling which contains added spices and sugar. Check the label carefully – you want 100% pumpkin.
Perfect Portion Control
Use an ice cream scoop or large spoon to divide batter evenly. This ensures uniform baking and professional-looking results.
Test for Doneness Properly
Insert a toothpick into the center of one muffin. It should come out with just a few moist crumbs clinging to it – completely clean means overbaked.
Ingredient Substitutions That Work
- Replace oil with equal amount melted butter for richer flavor
- Use buttermilk instead of water for extra tang and tenderness
- Swap half the all-purpose flour with whole wheat for added nutrition
- Add 1 tablespoon orange zest for a citrus twist
Storing and Reheating Tips
Short-Term Storage (2-3 days): Store completely cooled muffins in an airtight container at room temperature. Place a paper towel in the bottom of the container to absorb excess moisture and keep muffins from getting soggy.
Refrigerator Storage (up to 1 week): For longer freshness, refrigerate muffins in airtight containers. Bring to room temperature before serving, or warm slightly in the microwave for 10-15 seconds.
Freezer Storage (up to 3 months): Wrap individual muffins in plastic wrap, then place in freezer bags. Label with date and contents. This prevents freezer burn and makes grab-and-go breakfast options easy.
Reheating Instructions:
- Microwave: 15-20 seconds for room temperature muffins, 30-45 seconds for frozen
- Oven: Wrap in foil and warm at 300°F for 5-10 minutes
- Toaster oven: Cut in half and toast lightly for a crispy exterior
Pro Storage Tip: Never store muffins while they’re still warm – this creates condensation that makes them soggy.
Frequently Asked Questions
Can I make these muffins without eggs?
Yes! Replace each egg with 1/4 cup applesauce, mashed banana, or commercial egg replacer. The texture will be slightly denser but still delicious.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is plain cooked pumpkin with nothing added. Pumpkin pie filling contains sugar, spices, and other additives that will throw off your recipe’s balance.
Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree your own pumpkin, but make sure to drain excess liquid. Fresh pumpkin can be more watery than canned.
How do I know when the muffins are done?
The tops should spring back when lightly touched, and a toothpick inserted in the center should come out with just a few moist crumbs.
Can I make mini muffins instead?
Yes! Use a mini muffin tin and reduce baking time to 10-12 minutes. You’ll get about 36-40 mini muffins from this recipe.
Why did my muffins turn out dense?
Overmixing is the most common culprit. Also check that your baking powder in the cake mix isn’t expired, and make sure you’re measuring ingredients accurately.
Can I add frosting to these muffins?
Definitely! Cream cheese frosting, vanilla buttercream, or a simple powdered sugar glaze all work beautifully. Let muffins cool completely before frosting.
How can I make these muffins more healthy?
Try substituting half the oil with unsweetened applesauce, using whole wheat cake mix if available, or adding chopped nuts for healthy fats and protein.
Nutrition Information
Nutrient | Per Muffin (1 of 18) |
---|---|
Calories | 165 |
Total Fat | 6g |
Saturated Fat | 1g |
Cholesterol | 35mg |
Sodium | 280mg |
Total Carbs | 26g |
Dietary Fiber | 1g |
Sugars | 18g |
Protein | 3g |
Vitamin A | 15% DV |
Iron | 4% DV |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Additional Helpful Information
Seasonal Variations: Transform these muffins year-round by adjusting the spices. Try adding orange zest and cranberries for winter, lemon zest for spring, or cinnamon and apples for a different fall twist.
Make-Ahead Tips: Mix the dry ingredients the night before and store in an airtight container. In the morning, just add wet ingredients and bake for fresh muffins in minutes.
Gift-Giving Ideas: These muffins make wonderful gifts! Package them in cellophane bags with ribbon, or arrange in decorative tins for neighbors, teachers, or coworkers.
Scaling the Recipe: This recipe doubles beautifully for large gatherings. You can also halve it for smaller batches, though you’ll need to use just 1-2 eggs (beat and measure out half).
Allergy-Friendly Modifications:
- Gluten-free: Use gluten-free cake mix
- Dairy-free: Ensure cake mix is dairy-free and use plant-based milk
- Nut-free: Skip nuts and use seeds like sunflower or pumpkin seeds instead