Easy 3 Ingredient Pumpkin Cake Mix Muffins

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

  1. In a large mixing bowl, add the spice cake mix and pumpkin puree.
  2. Stir until the batter is smooth and well combined. Avoid overmixing.

Step 3: Fill the Muffin Tin

  1. 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

  1. Sprinkle a generous amount of the brown sugar on top of each muffin.

Step 5: Bake

  1. Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  2. 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

Print Recipe

Easy 3 Ingredient Pumpkin Cake Mix Muffins

With A Crunchy Brown Sugar Topping
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Dessert
Keyword: Dairy Free, Fall Recipes, Muffin, Pumpkin
Servings: 12 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.


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