STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“You can't get much easier than starting off with a cake mix and a can of pumpkin! The bonus? No oil in these incredibly moist muffins! I like the crunch of coarse raw sugar on top of them, but you can also use white or brown sugar or make a streusel topping. Dried cranberries or mini chocolate chips are also good mixed into the batter for a little extra 'zing'! Enjoy!!”
READY IN:
35mins
YIELD:
21-24 muffins
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) box cake mix (yellow or spice cake work well)
  • 1 (15 ounce) can pumpkin puree
  • 14 cup water
  • 1 egg
  • 12 teaspoon cinnamon
  • 1 dash nutmeg (optional)
  • coarse sugar (washed raw cane sugar(in the sugar aisle)

Directions

  1. Preheat oven to 350 degrees. Combine cake mix, pumpkin, water, egg, cinnamon, and nutmeg in a large bowl. Mix well. Spoon into muffin cups. Top with 1/2 t. raw sugar each. Bake for 25 minutes or until tops spring back when lightly touched. Cool on wire rack. Enjoy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: