6-Ingredient Pumpkin Pie Muffins

Pumpkin Pie MuffinsAre they muffins or pie?! I know, I know — the name sounds confusing, but that’s because these muffins are rich and moist like pumpkin pie, but they’re still light enough to be considered muffins. One bite will make it all make sense.

Utensils required: oven, mixing bowl, spoonula, muffin liners, muffin tray, oven mitts, measuring cups, hand mixer


– 3 eggs

– 1 teaspoon baking soda

– 1 can of pumpkin (15 ounces)

– 1 box of yellow cake mix

– 1/2 cup of oil

– 2 teaspoons of pumpkin pie spice (you can sub in cinnamon if you’d like)

Time commitment: 30-40 minutes

Steps (makes about 2 dozen medium-sized muffins):

1. Preheat the oven to 350 degrees.

2. Crack the eggs and remove the chalaza — those stringy white bits in the egg (see what we mean here).

3. Blend all of the ingredients together, forming an orange batter.

4. Place the muffin liners in each cup of the muffin tray, or grease the bottom and sides with butter. Then, pour batter into each of the cups until it’s 2/3 full.

5. Cook the muffins for 20-25 minutes. Place a toothpick in the center of one muffin — if it comes out clean, the muffins are fully cooked. If not, put it in for a couple more minutes, then try again.


1 Comment

  1. […] and cinnamon-y spice. (If you’re looking for a cheaper alternative, try my semi-homemade Pumpkin Pie Muffins or Pumpkin Whoopie […]

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