Easy Pumpkin Muffins Ole' Recipe

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Easy Pumpkin Muffins Ole'

Paula Reynolds

By
@Vaquera

This recipe isn't anything new, but I've added some south-of-the-border tweaks that have taken it over the top in yumminess without adding complications! This is one of my favorite "go to" recipes, and is a hit anywhere I've taken it. Enjoy!


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Comments:

Serves:

48 mini muffins

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 box
spice cake mix
1 can(s)
pumpkin puree
1/2 c
water
1 1/2 tsp
mexican vanilla
2 tsp
cinnamon, ground
1/2 tsp
allspice, ground

Directions Step-By-Step

1
This is sooo easy...you'll love it!

Preheat oven to 350 degrees. Prepare two 24-count mini muffins pans. I like to use the mini cupcake liners.

Place cake mix in bowl - add pumpkin, water, vanilla, and spices. Stir thoroughly. (I do by hand...if the batter is a little lumpy, it's not a problem)
2
Fill the muffin tins about half way...these little babies will rise nicely!
3
Nice, but not necessary....a yummy crumble topping! I basically melt a stick of butter, add about 3/4 c. flour, 1/3 c. white sugar, 1/3 c. brown sugar, 2 (or more!) tsp. cinnamon, a pinch of allspice, about a tsp. of Mexican vanilla, and 1/2 c. finely chopped nuts. Mix well (com' on...stick your hands in it!). I then add 1 tsp. to each muffin. This makes a lot of topping, but I just store it in the fridge and have it at the ready for the next batch of muffins!
4
Bake for approximately 20 minutes....and voila'...you have the most moist, delicious, pretty, and impressive mini muffins around! It's amazed me how well these retain their moistness and flavor - and they freeze well, too!
5
P.S. This will work well, too, with a Carrot Cake Mix. I've even tried a Butter Pecan cake mix, but wouldn't recommend it...lol!

About this Recipe

Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy