Tricia’s Easy Cake Mix Muffins

Delicious. Will feed a crowd. But most of all – easy.

These muffins are so simple to make and have such wide appeal, they’ve easily become a go-to recipe in our home. You’ve likely seen the chocolate version. But what about the spice cake version? I was surprised at how many my teenagers gobbled up!

Just two ingredients. A boxed cake mix…

…and vitamin rich pumpkin! (Anything that tasty we eat year ’round – not just in the fall).

This version makes approximately two dozen. 24 muffins! Anytime I can make that many muffins so easily and they will feed the seven of us more than once, it’s a winner. Sometimes we enjoy some then tuck some in the freezer. Hooray for make it once and enjoy it twice! Last time I made these muffins we just enjoyed for breakfast – then snack. They lasted almost 24 hours. A big deal in our household. 24 for 24 in a household of seven.

Mix them up to take to your next school or work party. Make some to save in the freezer then pop in the microwave for a snack. Or simply make them to make your family smile.

But don’t just take it from me:

  • “Pumpkin muffin? Yummy!” ~ six-year-old
  • “Delicious!” ~ nine-year-old finickiest eater of the family
  • “We need to make the chocolate pumpkin muffins next.” ~ 14-year-old
  • “Yes, anything with pumpkin is delicious.” ~ almost 13-year-old

Print This Post

Cake Mix Pumpkin Muffins

Yield – 24 muffins

Preparation Time – 5 minutes

Cooking Time – Approximately 25-30 minutes


  • 1 box devil’s food cake OR spice cake mix $1.50
  • 1 29 (1 lb) oz can of pumpkin $2.84
  • Note if using devil’s food cake mix: 1 cup chocolate chips (optional but highly recommended)


  • Mix together ingredients.
  • Bake according to cake box instructions for cupcakes.

Cost $ 4.34

FREE DOWNLOAD! Eight 20-Minute Meal Ideas That Will Help You Survive Chaotic & Busy Weeknights!
Please enter all required fields
Correct invalid entries


  1. Merry T. says

    I have made this many times, as it is quick and easy. However, I have always used the smaller can of pumpkin. This recipe is all over the internet and everyone uses the 15 oz can. Do you really use a 29 oz can of pumpkin for one box of cake mix?

    • says

      I agree it is all over the internet. I love the variations. Yes I do use the big can Merry! And it makes 24 muffins – if you spread it out right. All the more vitamin richness :)

    • says

      Yes! That is all there is to it. The pumpkin is moist enough to blend into the cake mix. You will be amazed. Then just scoop into the muffin tin. It’s that easy!

  2. Carol says

    I can’t believe how easy these muffins are! Have you made any with other flavored cake mixes and other pie fillings instead of pumpkin? I like the idea that these are so easy…..thanks for posting..

  3. Amber says

    I was just looking at the cans of pumpkin in my cabinet and thinking I need to make something with those. These sound great! But… have you tried this recipe with yellow cake mix? I have 3 boxes I need to use by June.

  4. Renee says

    Have you tried with organic cake mix?
    Does you mix call for other ingredients or just add water / milk? Just curious and would love to try with organic and also gluten free!!! I love easy!

    • says

      No water, no milk. Just the mix and the pumpkin. I’m sure it would do well with organic and gluten free as well. I love this because it is peanut/tree nut free and egg free for my allergic bunch :)

    • says

      The thing you need to keep in mind with organic cake mixes (and gluten-free cake mixes) is the amount in the package varies greatly from brand to brand. Regular cake mixes usually have 16 – 19 ounces of cake mix where organic cake mixes often have as little as 9 ounces. So if you are using this with a small package of organic cake mix, you may want to consider either halving the pumpkin or doubling the amount of cake mix.

      I have used Tricia’s recipe with a 21 ounce Pamela’s gluten-free vanilla cake mix and it turned out very well. As in the note above, since it was vanilla I added ~ 2 teaspoons pumpkin pie spices.

  5. says

    Love this Tricia! I have made a cake/bread with the betty crocker gluten free mix and a small can of pumpkin and thought it would make excellent muffins. Now I know for sure and can’t wait to try it!

    I love that you use a big can of pumpkin. I am definitely going to try that since pumpkin is so good for you! Thanks!

  6. Heather says

    It’s in the oven now! It smells delicious. I added a little water and baked it in a bundt cake pan. I hope it turns out.


Leave a Reply

Your email address will not be published. Required fields are marked *