These easy pumpkin muffins are simple to make and only use four ingredients. These moist pumpkin muffins are the perfect breakfast pastries that go well with a cup of coffee.
For a while, Wednesday mornings was coffee mornings at my house with a couple of my friends. Sometimes we would have a little treat with our coffee.
One of the ladies brought over these easy pumpkins muffins. They were a big hit with us ladies because they were good and quick to make. Thankfully knowing how much I like recipes she gave me her recipe and I have been making them ever since.
These pumpkin muffins, as well as my blueberry muffins, are one of those recipes I could make in my sleep, they are that easy to make. Did I mention how good they are, super moist, and are full of pumpkin flavor?
I have changed the recipe a little bit by omitting the eggs. I have also used a couple of different cake mixes to change it up some, a spice cake mix was a big hit with my family.
However, if you do add eggs the eggs will make these muffins even fluffier.
Just four ingredients is all that is needed to make these amazing pumpkin muffins.
How To Make Easy Pumpkin Muffins
Seriously these easy pumpkin muffins are quick and simple to make. All you need is a yellow cake mix, vanilla extract, cinnamon, canned pumpkin, and a little time.
I start with putting the cake mix into a bowl, then I add the cinnamon, vanilla extract, and canned pumpkin. Using my hand mixer to mix all ingredients together really well. When everything is mixed I'll use a rubber spatula to scrape the sides of the bowl down.
If you know me you know I like to make sure that when I’m cooking or baking I do things to help make clean up easier. With that in mind, I line my muffin pan with cupcake liners.
I’ll use my go-to scoop to fill each muffin liner up with the batter. This recipe makes about 13-14 muffins. One full scoop will fill the cupcake liners and give the perfect size pumpkin muffin.
Once all the batter is used place the muffin tin in a 350-degree oven for 20 minutes or until muffins are done.
Whenever I make any kind of muffins they don't last long in my house. I have seen these pumpkin muffins be eating at all times of the day. However, if you are doing any type of meal prep they freeze well. And will last for about a month in the freezer.
The kids will have these as a snack, I have even seen them topped with a vanilla yogurt before. Of course, my favorite is to have these with a nice cup of coffee.
I sure hope that you try this recipe and love it as much as we do, don't forget to sign up for our email. If you like what you have been seeing on the blog feel free to share with other or pin your favorite recipe.
Answering the question "what's there to eat" ~ Jen
Other My Creative Manner Recipes you may like:
- To Die For Blueberry Muffins
- Banana Blueberry Muffins With Crumb Topping
- Banana Bread
- Zucchini Bread
- French Garlic Cheese Toast
These pumpkin muffins are quick to make and are also low in calorie for you.
- 1 Box Yellow Cake Mix
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- 1 Can Pumpkin
In a bowl add the yellow cake mix, cinnamon, vanilla extract, and canned pumpkin
Using a hand mixer, mix until all ingredients are mixed together
Line a muffin tin with cupcake liners and fill with batter
Bake in a 350-degree oven for 20 minutes or until done.