Ingredients
Method
- Preheat oven to 375°F. Spray a muffin tin with cooking spray or line with baking cups. If using paper liners, spray them lightly with nonstick spray to prevent sticking. Fold the pumpkin and dry cake mix together in a large bowl using a spatula.
- Mix the batter with an electric mixer until fluffy and fully combined. Note that the batter will be thick, though it can also be mixed by hand.
- Fill the prepared muffin pan with batter using a scoop. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
- Store muffins in an airtight container or zip-top bag in the freezer and thaw as needed.
Nutrition
Notes
This recipe yields approximately 12 standard-size muffins or approximately 30 mini muffins.
For mini muffins, decrease the baking time to about 8-10 minutes.