Pumpkin Spice Muffins
Ingredients
12
servings
- 1 (18 oz) box Spice Cake Mix
- 1 (15 oz) can Real Pumpkin
Step-by-Step Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
- Combine cake mix and pumpkin in medium mixing bowl and mix well until thoroughly combined.
- Fill muffin cups to the maximum level, as batter will be thick and not rise much during baking.
- Bake at 350°F for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Common Problems and Solutions
Q: Why are my muffins flat?
A: This batter is very thick and doesn't rise like traditional muffins. Fill the cups all the way to the top as directed - they'll puff slightly but stay relatively flat. This is normal for this recipe.
Q: Can I add mix-ins?
A: Yes! Fold in chocolate chips, chopped pecans, or raisins before baking. Don't overmix or the muffins will be tough.
Tips and Techniques
The description includes instructions for making your own pumpkin puree from fresh pie pumpkins: cut in half, remove seeds and pulp, place face-down on a greased baking sheet, bake at 325°F for 1 hour until tender, then scrape out the flesh and puree in a blender. Make sure to use pure pumpkin, not pumpkin pie filling which already has spices and sugar added.
Ingredient Substitutions
- spice cake mix: yellow cake mix plus 2 tsp pumpkin pie spice or cinnamon
- canned pumpkin: homemade pumpkin puree or mashed sweet potatoes
Equipment Needed
- 12-cup muffin tin
- Paper liners (optional)
- Mixing bowl
- Wooden spoon or spatula
- Toothpick for testing
