Description
These Spice Cake Mix Mini Muffins are a 2-ingredient wonder that brings all the cosy flavours of fall with minimal effort. Perfect for busy mornings, snack breaks, or festive gatherings, they bake up moist, fluffy, and bursting with pumpkin spice in just 22 minutes. Add chocolate chips, nuts, or dried fruits to make them your own!
Ingredients
-
1 box (425–510 g) spice cake mix (or substitute with yellow cake mix + 1 tbsp pumpkin pie spice)
-
1 can (425 g) pumpkin puree
-
Optional add-ins: mini chocolate chips, chopped walnuts, raisins, dried cranberries, cinnamon chips, icing (as desired)
Instructions
-
Preheat oven to 400°F (200°C). Line a 24-cup mini muffin pan with paper liners or lightly grease it.
-
In a large mixing bowl, combine the spice cake mix and pumpkin puree. Mix thoroughly; the batter will be thick.
-
Scoop the batter evenly into the muffin cups using a small ice cream scoop or two spoons.
-
Add optional mix-ins like chocolate chips or nuts if desired.
-
Bake for 10–12 minutes, or until a toothpick inserted into the centre comes out clean.
-
Cool on a wire rack. Optionally, frost after cooling for a cupcake version.
Notes
Batter will be very thick; use a silicone spatula for easier mixing.
Customise with add-ins like mini chocolate chips, raisins, or a sprinkle of cinnamon sugar.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American