Pumpkin Spice Muffins
These Pumpkin Spice Muffins require only 4 ingredients, 5 minutes of prep, and 1 bowl. This pumpkin muffin recipe is made without oil, butter, or eggs, but you’d never know it! Moist, tender, and so delicious.
Servings: 20 muffins
Ingredients
- 15.25 ounce box spice cake mix
- 15 ounce can pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup water
- 1/3 cup Hershey’s cinnamon chips (or butterscotch or chocolate)
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F. Line muffin tins with paper wrappers, lightly coat with cooking spray; set aside.
- In a large bowl, stir together all of the ingredients until completely incorporated and smooth.
- Fill each muffin slot 3/4 of the way. Bake for about 18-20 minutes or until a toothpick comes out clean.
- Serve warm or at room temperature.
Video
Notes
The spice mix can be swapped with yellow cake mix and pumpkin pie spice or carrot cake mix! And feel free to omit the nuts and chips, if needed.
Make them bigger. You can fill the muffin slots all the way full and make 14 muffins larger muffins instead of 20. They will need to bake longer.
Nutrition
Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 144mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3310IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg