Enjoy this easy pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste great even when frozen and defrosted.
Ingredients
- yellow cake mix: 1 pack (15.25 ounce pack)
- pumpkin puree: 1 can (15 ounce can)
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
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Mix together cake mix, pumpkin puree, cinnamon, nutmeg, and cloves in a large bowl until smooth. Spoon equal amounts of batter into the prepared muffin cups.
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Bake in the preheated oven until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.
