Today my friend Faith is sharing one of her favorite fall recipes, Pumpkin Spice Cake Muffins.
Fall is my all-time favorite season. I can’t wait for cooler weather, with the sweaters, the hot drinks, but especially the baking. However, since our youngest was born and I started homeschooling my youngest two I haven’t had a lot of time (or mental space) for baking which makes this recipe the perfect thing for me right now. I will whip up a batch first thing on a chilly morning or last thing at night. This is also a good recipe to make with your kids as a way to include them in making an easy recipe.
Pumpkin Spice Cake Muffins Recipe
- A box of spice cake mix
- A can of pumpkin (plain, NOT pie filling)
- An egg.
(If you are like my mom and like your muffins more fluffy you can add an extra egg, but I love that these muffins are usually pretty dense)
Simply add the egg and the pumpkin to the spice cake mix,
stir just till combined and then spoon into your muffin tin.
This makes 12 very full muffin cups or a dozen and a half smaller ones. (I’ll sometimes bake the extra batter in a loaf or an 8×8.)
They don’t rise a ton so it’s okay to fill the muffin cups pretty full.
Let them sit for 5 minutes, turn them out of the tin and let cool.
You can top them with cream cheese frosting if you’d like or enjoy them as they are. These are really good warm out of the oven but I think these are even better the next day.
Faith Raider is writer & photographer living in Augusta, GA. She is married and is the mother to six. You can find her on Instagram @faithrphotog
Check back soon for another fun craft, recipe or download.
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