Easy Pumpkin Muffin Recipe
These cake mix pumpkin muffins are a quick and delicious way to enjoy the flavors of the fall season. They’re super moist, full of yummy pumpkin flavor and topped with a crunchy brown sugar streusel.
Servings: 24 muffins
Calories: 171kcal
Ingredients
Easy Pumpkin Muffins
- 15 ounces pumpkin puree unsweetened
- 2 large eggs
- 1/2 cup butter melted and cooled
- 1 15.25-ounce box spice cake mix
Streusel Topping
- 6 tablespoons butter cold and cut into small cubes
- 1/2 cup light brown sugar
- 1 cup all-purpose-flour
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners and set aside.
- In a large mixing bowl, combine the pumpkin puree, eggs, and melted butter. Whisk together until smooth. Add in spice cake mix. Mix until combined.
- Using an ice cream scoop or a spoon, scoop the batter into the prepared muffin tins, filling them about 3/4 of the way full.
- In a large bowl, combine the cold cubed butter, brown sugar, flour, and pumpkin spice. Stir with a spatula, wooden spoon or even your hands, mixing until a crumble forms. Sprinkle about 1 tablespoon of streusel topping onto each muffin.
- Bake for 20-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before removing the muffins from the muffin tin and cooling completely at room temperature. Enjoy!
Notes
Storing instructions: store your leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months. Store in an airtight container or freezer bags and thaw out in the fridge overnight or on the counter top for a few hours.
Nutrition
Calories: 171kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 118mg | Potassium: 57mg | Fiber: 1g | Sugar: 17g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg