The best one bowl pumpkin muffins! They are quick and easy to make, delicious, moist, and fluffy. Not to mention, you only need three ingredients- spice cake mix, pumpkin puree, and water.
Preheat oven to 425° F and line the muffin pan cavities with baking cups, parchment paper, or nonstick cooking spray.
To a large bowl add the spice cake mix, pumpkin puree, water and mix until the batter is just combined.
Fill each cavity 3/4 of the way full using a cookie scoop, spoon, or measuring cup.
Bake for 5 minutes and then reduce the oven temperature to 350° F and bake for 10 more minutes. The muffins should spring back to the touch and the tops no longer glossy.
Remove from oven and let cool for 10 minutes before removing the muffins from the pan. Place on a wire rack to cool to room temperature.
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Notes
Storing Information:
At room temperature, covered, for two to three days.
In the refrigerator, covered, for one week.
In the freezer, wrapped in plastic wrap and in an airtight container or plastic sealable bag, for up to three months.
How to Make MINI Pumpkin Muffins:
Follow the directions as normal and bake them at 350° F 10-12 minutes. The recipe yields 36-48 mini muffins.
Cream glaze: 1 cup of powdered sugar and 1 tablespoon of heavy whipping cream or milk. Drizzle it on your muffins after they have cooled.
Streusel: 3 tablespoons softened unsalted butter, 1 teaspoon cinnamon, pinch of salt, 3 tablespoons brown sugar, 1/3 cup flour mixed together. Sprinkle it on your muffins before you throw them in the oven.
Brown sugar and cinnamon mixture put on your muffins before you bake them.