Easy Pumpkin Muffin Recipes (or Pumpkin Cake)

Well if you haven’t heard I love, love, love all things pumpkin in the fall season. Well I like to make pumpkin everything for a couple months out of the year and today I made muffins. So, do you wanna check out my pumpkin muffin recipe and make some of your own? These went perfectly with my baked chicken dish and a had a few left over for breakfast the next morning. Yum! These are really easy and fast to make. You can also make them with kids if your little ones like to cook like mine. ☺

Pumpkin Muffin Recipe:

• 1 box Duncan Hines Spice cake mix
• 1 15 oz. can 100% Pumpkin Puree (Do not use pumpkin pie filling.)
• 2 eggs
• 1 tsp Pumpkin spice
• Cream Cheese icing (optional)
• Powdered Sugar (optional)

Preheat your oven to 350 degrees. Dump the Duncan Hines spice cake mix, eggs, pumpkin spice,  and the pumpkin into a large mixing bowl. Blend with a mixer for about two minutes on medium speed or until well mixed. The batter will be thick – that is the way it is supposed to be. If desired, use a spatula to fold in chocolate chips (optional). Scoop batter into lined or greased muffin tins.  I like to grease my muffin tin with Coconut oil for the health benefits and the taste. Yes, I like Olive oil too but it’s not a good choice for pumpkin muffins.

These muffins (or cake) won’t rise like traditional cupcakes so you will want to fill the muffin with little more batter than usual. You may like to take the back of a spoon and smooth out the batter before popping them into the oven. These will not settle like normal muffins or cupcakes, or cakes.

Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. These taste great plain but if you’re having a sweet tooth then use the optional cream cheese icing or powdered sugar on top! Enjoy – we added cream cheese icing (just mix cream cheese, coconut oil and confectioners sugar)