Easy Pumpkin Muffins Ole'

Easy Pumpkin Muffins Ole' Recipe

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Paula Reynolds


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!

★★★★★ 1 vote
48 mini muffins
30 Min
20 Min


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

How to Make Easy Pumpkin Muffins Ole'


  • 1This 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)
  • 2Fill the muffin tins about half way...these little babies will rise nicely!
  • 3Nice, 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!
  • 4Bake 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!
  • 5P.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!

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About Easy Pumpkin Muffins Ole'

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

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