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Pumpkin muffins that start with a cake mix YUM!

Posted by  ·  September 27, 2018  ·  Last Updated: November 4, 2018

Do you love pumpkin muffins? Here is a simple recipe to make muffins that start from a cake mix. You don’t even need oil or butter to make moist low-fat pumpkin muffins.
pumpkin muffins on plate

Cake mixes are a great start for yummy recipes.  I also love to make cake mix sugar cookies and double chocolate chip cake mix cookies for the best homemade ice cream sandwiches.

Pumpkin Muffins Ingredients

You only need three ingredients, four if you count the water.

  • a spice cake mix
  • 1 can pumpkin
  • 3 eggs
    cake mix pumpkin eggs

Pumpkin Muffins Recipe

This the simplest of recipes.   Starting with a cake mix means no measuring the flour, sugar and other dry ingredients. So quick and easy. In no time at all your kitchen can be smelling like fall! Here are a couple baking tips. I typically (if I have time) allow my eggs to come to room temperature. I think this yields a better product.  In this recipe, I use canned pumpkin puree NOT pumpkin pie filling.  Be sure to read the comments. There are some great ideas. Some readers added pumpkin pie spice to kick up the flavor. If you are gluten free one reader said a gluten-free came mix worked perfectly to make these muffins.

4.25 from 40 votes

Pumpkin Muffins

These pumpkin muffins start with a cake mix making them a breeze to make. A delicious fall treat!

Course Bread
Cuisine American
Keyword cake mix, muffins, pumpkin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18
Calories 136 kcal
Author Cindy Hopper


  • 1 Spice Cake Mix
  • 1 can pumpkin
  • 3 eggs
  • 1/4 cup water


  1. Mix all the ingredients together. Place in a muffin tin. This makes about 18 muffins.

Recipe Notes

Make these muffins extra special you will want to add this streusel topping.

Streusel Topping Recipe

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup butter

Mix flour and sugar together and cut in butter. Place a couple of spoonfuls of topping on each muffin.

Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 136 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 199mg 8%
Potassium 108mg 3%
Total Carbohydrates 21g 7%
Sugars 13g
Protein 2g 4%
Vitamin A 1%
Vitamin C 0.1%
Calcium 3.1%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.

How to make pumpkin muffins the easy way!

Once the batter is mixed up place paper baking cups  in the muffin pan. Fill the muffin cups about 2/3 to 3/4 full.

pumpkin muffins batter

Now, if you want to make these pumpkin muffins extra special you will want to add this streusel topping. If you aren’t into the streusel they can always be enjoyed plain or you might try a cream cheese frosting or maple glaze. It might also be fun to throw a few chocolate chips into the batter.

Streusel Topping Recipe

1/2 cup flour
1/2 cup brown sugar
1/4 cup butter

Mix flour and sugar together and cut in butter. Place a couple of spoonfuls of topping on each muffin.

pumpkin muffins with streusel topping

Bake at 350 degrees for 15 – 18 minutes. This is a great recipe! I hope you like it.

More Pumpkin Recipes

Don’t miss these delicious pumpkin recipes! You will love this pumpkin bread recipe. I promise you will never need another recipe. So moist and delicious. The pumpkin bread recipe also makes great muffins. Another loved pumpkin recipe is a pumpkin roll. It makes a show-stopping dessert.

More Muffin Recipes!

Chocolate Chip Banana Muffins

banana chocolate chip muffins

Raisin Bran Muffins



Leave a Comment


  1. Linda
    Monday, March 18th, 2019
    Made a double batch. Added tablespoon pumpkin pie spice, no topping, in large muffin pan. Everyone loved them. Made 24.
  2. Adrianne
    Saturday, November 24th, 2018
    I am wanting to make this for a group, but want it with the streusel and in a bunt cake pan. Can you please advice on what adjustments need to be made and such? Thank you in advance for the help!
  3. Megan
    Friday, November 23rd, 2018
    I made these for Thanksgiving (minus the streusel topping, because I made them in mini bundt pans) and they were a huge hit! Some of the kids had one in each hand! lol Easy and delicious!
  4. S. Poston
    Wednesday, November 21st, 2018
    I need help, is it the 15 oz can?
    • Cindy
      Wednesday, November 21st, 2018
      It is the smaller can I believe 15 ounces, not the larger can.
  5. Candy
    Tuesday, November 20th, 2018
    I added a cream cheese filling to this recipe. Its super delicious!! 😋 thank you soo much for this recipe, it'll be a def go to for somethin dif , easy n delicious!! Filling i used was 1/2 cup powdered sugar(confectioners) 4oz cream cheese 1 1/2tsp.vanilla 😉
  6. Kay
    Tuesday, October 30th, 2018
    Oven temp?
    • Cindy
      Sunday, November 4th, 2018
      Hi Kay,
      Bake at 350 degrees for 15 - 18 minutes. I hope you like them.
  7. Francine Collins
    Sunday, October 28th, 2018
    Deeeelicious!! We made and ate them with and without the strudel topping. All of us thought they were moist and very tasty! Also, very easy to prepare. Thank you for this recipe!
  8. James
    Friday, October 26th, 2018
    I'm new to this....just add the dry cake mix to the other ingredients....help
    • Cindy
      Sunday, November 4th, 2018
      Yes, James! Super easy recipe.
  9. Lynne
    Monday, October 22nd, 2018
    What size can of pumpkin and how much water you jus 1/4 water is that 1/4 of a cup
    • Cindy
      Sunday, November 4th, 2018
      Yes, 1/4 cup water. It is the smaller can of pumpkin.
  10. joyce
    Thursday, September 6th, 2018
    I am looking forward to making the muffins. Thank You. joyce
  11. Anne Brackett
    Wednesday, September 5th, 2018
    Recipe sounds easy and good. Great for bazaars or luncheons.
  12. Sabra Chrisawn
    Tuesday, September 4th, 2018
    How can I substitute for sugar free?
    • Cindy
      Thursday, September 27th, 2018
      Sabra, you could look for a sugar free cake mix.
  13. Sunday, December 24th, 2017
    Just made with gluten free white cake mix. Very tasty and moist. cooked for about 25 minutes at 350 degrees. Made 12 muffins
    • Cindy
      Thursday, September 27th, 2018
      Alma, great idea to use a gluten-free cake mix!
  14. Diana Northcutt
    Thursday, November 16th, 2017
    They were great. My office really enjoyed them. I will definitely make them again. Thank you
  15. Friday, November 10th, 2017
    I absolutely love these muffins, thank you for the recipe!
  16. Wednesday, October 25th, 2017
    Cindy, I tried these, and man, they are so yummy! And so easy. My friends loved them too. Thank you.

  17. Monday, August 28th, 2017
    Is the batter suppose to be real thick/dense?
    • Cindy
      Wednesday, October 18th, 2017
      Yes, Gram it is pretty thick.
  18. Chris hauge
    Saturday, February 11th, 2017
    What size can is the pumpkin? I have a large one but I think it's to big...
    • Cindy
      Wednesday, October 18th, 2017
      Hi Chris, the can is the smaller one not the large one.
  19. Denise
    Saturday, December 3rd, 2016
    I have made these for years! I use only the cake mix and can pumpkin ! It raises great ! ADD NOTHING TO IT !
    • Cindy
      Monday, December 12th, 2016
      I am going to try that Denise!
  20. EJ
    Saturday, October 15th, 2016
    For high altitude muffins--takes longer to cook--25-30 minutes depending if you have a shiny metal (30 min) or non-stick or dark metal pan (25 min)
  21. Kristie Shunkwiler
    Thursday, October 13th, 2016
    Opps. I forgot to ask if so what size pan
  22. Kristie Shunkwiler
    Thursday, October 13th, 2016
    Instead of doing muffins can you put the batter in a baking dish with the streusel on top.
  23. Debbie A
    Sunday, October 9th, 2016
    I love pumpkin so I tried this for a quick morning fix. They were quick easy and good (my hubby, who was hungary even said so). I think they will taste even better when they are cooler and the pumpkin taste is stronger, but next time I will use a butter cake mix & add pumpkin spice!
  24. Kara Paulson
    Saturday, September 24th, 2016
    could i put this in a bundt cake pan and make a bundt cake?
  25. Octavio
    Saturday, October 24th, 2015
    My daughter and I made these. I like what the eggs did. Added 3 teaspoons of pumpkin spice to it for extra bite.
  26. emily
    Friday, March 13th, 2015
    Nope the middle didn't set!
  27. emily
    Friday, March 13th, 2015
    Hi! I used frozen squash puree and arrowhead mills organic vanilla cake mix with flax meal and grated carrots. They look and smell good but are taking forever to cook. They have been in the oven for 45+ minutes and not done!
  28. ~Becca~
    Tuesday, January 13th, 2015
    i often make cupcakes, cakes, muffins with only egg and apple sauce... So this is perfect for me!!! Puréed fruit to replace water and oil (or even milk)... Makes it healthier! Had a kiddo iN class who couldn't have milk, even in baked goods... That's why I started baking like this. Yummy!!!

    Thanks for the recipe!
  29. Chattycathy
    Sunday, December 21st, 2014
    I just made this for dessert tonight. I used 15 oz can of pumpkin, Janice, used the eggs and added pecans, it's delicious. Thanks for sharing a great recipe!
  30. Christina
    Thursday, December 11th, 2014
    How many calories are in this recipe, do you know?
  31. janice
    Monday, December 1st, 2014
    What size can of pumpkin
  32. Monday, December 1st, 2014
    this looks really good, thanks....
  33. Sunday, November 30th, 2014
    I love using cake mixes for a quick treat!
  34. Catherine
    Saturday, November 29th, 2014
    Just made these and they were a HUGE hit. Definitely worth the extra time to make the topping. Delish! And simple.
  35. Kallie
    Monday, November 24th, 2014
    Just made these but didn't have spice cake so I used white and added 2 tsp of pumpkin pie spice. They taste great. Love the suggestions of adding nuts - next time. Also cream cheese oozed in the centre - brilliant. Thank you for posting this.
  36. Kelly
    Tuesday, November 4th, 2014
    Do i use salted or unsalted butter?
  37. Hellen J
    Thursday, October 30th, 2014
    Ok I've made this recipe last week and it was not fluffy or rised, it was thick and heavy instead...what I'm doing wrong? I love this cupcakes but I lost my original recipe and I can't get them right for some reason....Please help me!!
  38. Stacy paden
    Thursday, October 16th, 2014
    These are amazing!! So moist! They will be a regular at my at house! Its like dessert for breakfast.
  39. Lucy
    Tuesday, October 14th, 2014
    What size can of pumpkin, large or small?
  40. Candi
    Sunday, October 12th, 2014
    I used applesauce instead of water and added chocolate chips on top of the streusel. Very yummy! :)
  41. Joyce
    Saturday, October 11th, 2014
    I made the recipe almost to the T.. had to use Imperial veg spread vs butter for streusel. The smell is amazing and perfect for fall time. I enjoyed the muffin with some black tea.
  42. Kristie H
    Wednesday, October 8th, 2014
    I just used the cake mix and pumpkin, stir in cinnamon chips & bake. You can find the cinnamon chips next to the chocolate chips in the baking isle..
  43. Tess
    Monday, October 6th, 2014
    Hi! Wondering what size can of pumpkin you use! Thanks :)
  44. Melissa M.
    Friday, October 3rd, 2014
    Making these right now. Even putting a cream cheese filling inside half of them. My house smells amazing!! Can't wait to try them.
  45. Lydia
    Tuesday, September 30th, 2014
    I made the muffins without the eggs and they were tasty and moist.
  46. tescha
    Monday, September 22nd, 2014
    I used unsalted butter and added cinnamon to the topping. They were great!
  47. Sherree Taylor
    Thursday, September 18th, 2014
    Here's a variation- 1 can pumpkin, 1 box spice cake mix, 1/2 cup water, that's it. Mix in a owl, add to muffin pans, bake 400 degrees . Only like 1-2 weight watcher points. No oil, no eggs.
  48. mel
    Wednesday, January 29th, 2014
    For the topping, is it best to use salted or unsalted butter? or does it matter?
  49. Nancy W
    Thursday, December 5th, 2013
    These taste & look wonderful! PERFECT recipe as is, I added chopped walnuts to muffins (can see adding dash of ground flax seeds too), & to Streusel Topping added 1/2 tsp Pumpkin Pie Spice. These are delicious, easy, inexpensive, moist, & freeze well! THANK YOU STML!
  50. Monday, November 11th, 2013
    These sound absolutely delicious! I'm determined to get some more pumpkin baking done before Christmastime arrives!
  51. Amy
    Friday, October 11th, 2013
    These are currently in the oven. Used a large can of pumpkin...... hope that was right.....
  52. Melody
    Saturday, March 30th, 2013
    I made these and they were yummy. I added a little additional ginger, cinnamon, and cloves. Then I added some raisins and they were great!! Thanks!
  53. Kathy
    Sunday, March 10th, 2013
    I made these using sweet potatoes instead of pumpkin and I added chopped walnuts. My family loves them. I used just yellow cake mix, boiled about 2 medium sized sweet potatoes until tender, mashed them, mix this together, added walnuts, and put into sprayed muffin tins. Wonderful.
    • Sunday, March 10th, 2013
      Kathy, that sounds delicious! Thanks for sharing your changes!
  54. Thursday, December 13th, 2012
    Hi there, the whole thing is going sound here and
    ofcourse every one is sharing data, that's really good, keep up writing.
  55. Plum Crazee
    Sunday, December 9th, 2012
    Any suggestions for the muffins using fresh baked pumpkin. I just finished baking two pie punkins and they are just waiting to be added to something. Thanx! Yours look awesome!
  56. Wednesday, November 21st, 2012
    Cranberries are quintessential to Thanksgiving-time for me! As a liltte girl, my mom would read me the book "A Very Cranberry Thanksgiving" and it had a cranberry bread recipe in the back. After we read the book we would make the bread. What a sweet memory! (I found the book second-hand as an adult and I treasure it.) These muffins look great! I have a go-to pumpkin muffin recipe, maybe I'll throw in some cranberries next time!
  57. The Shoestring Contessa
    Monday, November 12th, 2012
    I made a version with cranberries..they are so delish! I'd love for you to check them out:
  58. Thursday, November 8th, 2012
    Mmmm these muffins look absolutely delicious!!!!
  59. Monday, November 5th, 2012
    Mmmmm. These sound so good. I'm on the hunt for nice and easy pumpkin recipes and this looks right up my alley!
  60. Becky Anderson
    Thursday, November 1st, 2012
    Made these a few days ago and WOW. They were not only wonderful but they made my house smell good too!
    • Thursday, November 1st, 2012
      Thanks for coming back and sharing! Glad you liked them!
  61. Thursday, November 1st, 2012
    Oh this sounds amazing! My daughter loves muffins, and I hate giving her store bought ones that I KNOW are clogging her little arteries :)
  62. Mary Beth
    Tuesday, October 30th, 2012
    YUMMY!! I used apple cider instead of the water and added some dried cranberries and chopped walnuts to the batter.
  63. Karen Burton
    Wednesday, October 24th, 2012
    I made these today and took them to my small group meeting tonight. Everyone loved them. They were a great hit. Thanks so much for sharing.
  64. Cynthia Ferrer Welch
    Wednesday, October 24th, 2012
    I made these muffins tonight...yummy!! So easy to make and very delicious!!
  65. Tuesday, October 23rd, 2012
    These look delicious!
  66. emily
    Tuesday, October 23rd, 2012
    i do mine without the eggs and without the topping so it's even healthier and they are AMAZING.
  67. Laura
    Tuesday, October 23rd, 2012
    I have even made muffins like this with just the pumpkin and cake mix. It was a recipe that i had gotten years ago in weight watchers.
  68. Amanda A
    Tuesday, October 23rd, 2012
    Yum!!I made pumpkin muffins a few weeks ago with just the spice cake mix and a can of pumpkin. They were super moist and so very pumpkin-y!
    • joyce
      Thursday, September 6th, 2018
      I am looking forward to making the muffins. Thank You. joyce