Pumpkin Muffins

Delicious muffins; moist, easy, and only a few ingredients. Perfect for any meal or carry in. Everyone just loved these.

Original recipe makes 18 muffins

Ingredients

cooking spray
1 (18 ounce) package yellow cake mix
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
1 (15 ounce) can pumpkin puree
1/3 cup milk
1 egg
1 pinch ground cinnamon
1 (8 ounce) can crushed pineapple, drained
1 cup golden raisins
3 tablespoons white sugar, divided

  • PREP

    20 mins

  • COOK

    15 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.
  2. Stir yellow cake mix, corn bread mix, pumpkin, milk, egg, and cinnamon in a bowl until batter is thoroughly combined; fold in pineapple and raisins. Scoop batter into prepared muffin cups, filling them about 2/3 full. Sprinkle each muffin with 1/2 teaspoon sugar for a crunchy top.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes.

Nutrition

Calories: 226 kcal
Carbohydrates: 43.6 g
Cholesterol: 13 mg
Fat: 4.9 g
Fiber: 1.6 g
Protein: 3.3 g
Sodium: 441 mg

Related Recipes:

Mini Chocolate Chip Pumpkin Muffins Nadia’s Easy Pumpkin Cornbread Muffins Pumpkin Spice Coffee Muffins Cake Mix Pumpkin Bread and Muffins Light Pumpkin Chocolate Chip Muffins Easy Pumpkin Muffins (Low-Fat) Pumpkin Muffins with a Twist October Oatmeal Pumpkin Muffins Pumpkin Muffins from Disneyland Park Central Bakery Pumpkin Muffins II