Pumpkin Muffins
User Reviews
5
Pumpkin Muffins
Description
This Pumpkin Muffins recipe uses a boxed spice cake mix combined with pumpkin pie filling and instant vanilla pudding to create a moist and flavorful batter. Additional ingredients include sour cream, eggs, vegetable oil, pumpkin pie spice, and baking powder to enhance texture and spice profile.
The batter is spooned into lined muffin tins, topped with brown sugar for a sweet crunchy topping, then baked until a toothpick inserted comes out clean, indicating doneness. The resulting muffins are soft with a well-spiced pumpkin flavor and tender crumb.
These muffins are convenient to make and pair well with coffee or tea, making them suitable for seasonal breakfasts or snacks during cooler months.
Ingredients
- 1 .25-ounce box spice cake mix
- 1 ounce can pumpkin pie mix (pumpkin puree with spices)
- 1 .4-ounce box instant vanilla pudding mix
- 1 teaspoon Vanilla Flavoring
- 1 tablespoon sour cream
- 2 egg slightly beaten
- 1/2 cup vegetable oil
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F.
- In a bowl combine the cake mix, pumpkin pie mix, instant pudding, and vanilla. Add sour cream, eggs, oil, and pumpkin pie spice, and mix well until combined.
- Place a large scoop of batter into lined cupcake cups, and sprinkle each one with brown sugar. Place on a baking stone or cookie sheet, and bake for 30 minutes or until a toothpick comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 27mg | 9% |
| Sodium | 449mg | 19% |
| Potassium | 242mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 32g | 64% |
| Vitamin A | 5925IU | 119% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 75mg | 8% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.