Ingredients
Scale
1 box spice cake mix (approx. 15.25 oz)
1 can (15 oz) pumpkin purée
1/2 cup chopped pecans (plus extra for topping)
Instructions
- Prepare the batter:
Preheat oven to 350°F and line a muffin tin. In a large bowl, stir together the spice cake mix and pumpkin purée until smooth. Fold in chopped pecans. - Fill the muffin tray:
Spoon the batter into muffin cups, filling each about 3/4 full. Top with a few pecans if desired. - Bake and serve:
Bake for 22–24 minutes or until a toothpick comes out clean. Let cool slightly before serving. Enjoy warm or freeze for later.
Notes
For a sweeter version, add cinnamon chips or mini chocolate chips to the batter. These muffins are naturally egg-free and dairy-free (check cake mix label). To freeze, wrap cooled muffins individually and store in a freezer-safe bag for up to 6 weeks.
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg