Easy 3 Ingredient Pumpkin Cake Mix Muffins

With A Crunchy Brown Sugar Topping!
As the crisp air of fall sweeps in, there’s no better way to embrace the season than with a batch of warm, spiced pumpkin muffins. These Brown Sugar Topped Pumpkin Cake Mix Muffins are the perfect blend of convenience and homemade goodness, making them a must-try treat for cozy mornings or autumn gatherings.
Why You’ll Love This Recipe
- Quick & Easy: Made with a boxed cake mix, these muffins come together in no time.
- Seasonal Flavor: Bursting with pumpkin and warm spices, they capture the essence of fall.
- Perfect Texture: Moist and fluffy with a sweet, crunchy topping.

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Mixing Bowls | Spatula | Muffin Pan
Mixing Spoon | Danish Dough Whisk | Cordless Mixer
Ingredients
- 1 box of spice cake mix
- 1 can (15 oz) of pumpkin puree
- 1/2 cup brown sugar (for topping)
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: Mix the Batter
- In a large mixing bowl, add the spice cake mix and pumpkin puree.
- Stir until the batter is smooth and well combined. Avoid overmixing.
Step 3: Fill the Muffin Tin
- Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 4: Add the Brown Sugar Topping
- Sprinkle a generous amount of the brown sugar on top of each muffin.
Step 5: Bake
- Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Use Pumpkin Puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Mini Muffins: To make 24 mini muffins, adjust baking time to 12-18 minutes.
- Customize the Topping: Add cinnamon, chopped nuts, or white sanding sugar to the brown sugar topping for extra texture.
- Add Ins: Add chocolate chips or nuts to the batter for another variation.
Storing & Freezing
- Store: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freeze: Wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave before serving.
Perfect Pairings
Enjoy these muffins with a cup of hot apple cider, a pumpkin spice latte, or a chai tea for the ultimate fall treat.
Final Thoughts
These Brown Sugar Topped Pumpkin Cake Mix Muffins are everything you love about fall baking – only 3 ingredients, simple, flavorful, and irresistibly delicious. Whip up a batch today and let the warm, spiced aroma fill your kitchen. Happy baking!
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
-Hailee
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VISIT OUR JOURNEY TO HOME’S WALMART STOREFRONT
SHOP THIS RECIPE
Mixing Bowls | Spatula | Muffin Pan | Mini Muffin Pan
Mixing Spoon | Danish Dough Whisk | Cordless Mixer
Easy 3 Ingredient Pumpkin Cake Mix Muffins
Ingredients
- 1 box of spice cake mix
- 1 can 15 oz of pumpkin puree
- 1/2 cup brown sugar for topping
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: Mix the Batter
- In a large mixing bowl, add the spice cake mix and pumpkin puree.
- Stir until the batter is smooth and well combined. Avoid overmixing.
Step 3: Fill the Muffin Tin
- Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 4: Add the Brown Sugar Topping
- Sprinkle a generous amount of the brown sugar on top of each muffin.
Step 5: Bake
- Place the muffins in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.