Can I make these pumpkin muffins with spice cake mix ahead of time?

Absolutely! You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. You may need to add 1–2 minutes to the baking time if the batter is cold.

What if I don't have all the individual spices listed?

No problem! You can substitute 2 teaspoons of pumpkin pie spice for all the individual spices (cinnamon, nutmeg, cloves, and ginger) in the recipe.

Can I turn this into a loaf instead of muffins?

Yes! Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

How can I tell when my pumpkin muffins are done?

The tops should spring back when lightly touched, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Will this recipe work with homemade pumpkin puree?

Yes, but drain homemade puree in a fine-mesh sieve lined with cheesecloth for at least 1 hour to remove excess moisture. For consistent results, check out HarmonyMeal's guide to homemade pumpkin puree.

Pumpkin Muffins with Spice Cake That Will Melt in Your Mouth 2025

Pumpkin Muffins with Spice Cake That Will Melt in Your Mouth

Print Recipe

Easy, cozy, and full of fall flavor—these pumpkin muffins with spice cake mix are the perfect shortcut treat for busy autumn mornings or festive gatherings.

Author: Harmony
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

1 box (15.25 oz) spice cake mix
1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs, room temperature
⅓ cup vegetable oil
¼ cup water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup mini chocolate chips (optional)
½ cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a large bowl, mix the spice cake mix, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, whisk together pumpkin puree, eggs, oil, water, and vanilla until smooth.
Pour wet ingredients into dry and stir gently until just combined. Do not overmix.
Fold in chocolate chips or nuts, if using.
Divide batter evenly among muffin cups, filling about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Start at 425°F for 5 minutes, then reduce to 350°F for domed muffin tops. Substitute yellow cake mix + 2 tsp pumpkin pie spice if needed.

Nutrition

Serving Size: 1 muffin
Calories: 225
Sugar: 15g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: pumpkin muffins, spice cake mix, fall baking, easy pumpkin recipe

Find it online: https://harmonymeal.com/pumpkin-muffins-with-spice-cake/