It is that time of the year! Pumpkin EVERYTHING is in the air. Enter: Pumpkin Cupcake Muffins.
Question: Is it a cupcake or is it a muffin? One of the two ingredients for these Pumpkin Cupcake Muffins is cakemix so that means it is a cupcake, right? Except there is no frosting on top which (I think) means that it is a muffin. I want to lean towards muffin because I want an excuse to eat them for breakfast but I am still on the fence.
Pumpkin Cupcake Muffins
Ingredients
1 can of Pure Pumpkin Puree (15 ounce can)
1 box of Spice Cake Mix
Optional: Sugar or Sugar Sprinkles for the tops
Recipe makes 16-18 Pumpkin Cupcake Muffins
Directions
Preheat the oven to 350 degrees. Prepare two muffin pans with either cupcake liners or a generous layer of cooking spray.
Add both the can of pumpkin puree and the box of cake mix to a large bowl then mix until the two ingredients are well combined. The batter will be thick.
Scoop a heaping tablespoon of batter into each muffin tin. Fill them to just below the rim.
Spray the back of a tablespoon with cooking spray and lightly smooth the tops of each cupcake muffin. (They get a little crazy looking if you don’t smooth them out but they taste just the same so you decide on smooth-ER or not.) If desired, sprinkle sugar onto the muffins.
Then bake them for 18 minutes (or until the cupcake muffins pass the toothpick test). Allow them to sit in the pan for two minutes before placing them on a cooling rack. If you used cupcake liners it is easier to pull them off before the muffins cool completely. Enjoy!
If you are a fan of Pumpkin, check these out:
Pumpkin Sugar Cookies
Two Minute Pumpkin Mug Cake
Perfect Pumpkin Pound Cake
And 50 more Pumpkin Recipes…
Pumpkin Cupcake Muffins
Ingredients
- 1 can of Pure Pumpkin Puree 15 ounce can
- 1 box of Spice Cake Mix
- Optional: Sugar or Sugar Sprinkles for the tops
Instructions
-
Preheat the oven to 350 degrees. Prepare two muffin pans with either cupcake liners or a generous layer of cooking spray.
-
Add both the can of pumpkin puree and the box of cake mix to a large bowl then mix until the two ingredients are well combined. The batter will be thick.
-
Scoop a heaping tablespoon of batter into each muffin tin. Fill them to just below the rim.
-
Spray the back of a tablespoon with cooking spray and lightly smooth the tops of each cupcake muffin. (They get a little crazy looking if you don’t smooth them out but they taste just the same so you decide on smooth-ER or not.) If desired, sprinkle sugar onto the muffins.
-
Then bake them for 18 minutes (or until the cupcake muffins pass the toothpick test). Allow them to sit in the pan for two minutes before placing them on a cooling rack. If you used cupcake liners it is easier to pull them off before the muffins cool completely. Enjoy!
