Ingredients
Scale
- 1 box (about 15.25 oz) spice cake mix
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
Optional Add-Ins (not included in the 2 ingredients):
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts or pecans
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- reheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mix Ingredients: In a large bowl, combine the cake mix and pumpkin puree. Stir until fully combined. The batter will be thick—don’t worry.
- Scoop Batter: Use a spoon or ice cream scoop to divide batter evenly into muffin cups (about 12 standard muffins).
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Don’t add eggs, oil, or water—just the dry mix and pumpkin. It’ll look thick, but that’s exactly what you want. Trust the process.