pumpkin spice muffins

by Rachel McCarthy
pumpkin-spice-muffins

There is no question I am in total fall mode {I’ve only mentioned it about a hundred times, right?!} But my love for fall goes beyond my wardrobe. I love anything and everything pumpkin. It’s as if the first day of September brings all these fall feelings, and cravings of pumpkin spice lattes. Last year, I shared a simple pumpkin muffin with a vanilla glaze. The muffin recipe only has three ingredients and makes for the perfect sweet treat. As much as I love this version, I have been making it for a few years now and I wanted to {literally} spice the recipe up! I substituted the vanilla cake mix for a spice cake mix, which only enhanced the flavors of the season. You can easily add the vanilla glaze or even a cream cheese frosting to this spiced version, but I personally like them plain. So if you are looking for a quick and easy pumpkin recipe, give this one a try. They are so delicious, I could literally eat an entire pan! 
P.S. For those of you who follow me on Snapchat {rach.mccarthy7} I only ate one of the muffins last night — and one this morning 🙂


easy-pumpkin-muffins

Pumpkin Spice Muffins 


{what you will need}

1 15 ounce can pumpkin
1 spice cake mix {I used Duncan Hines}
A few tablespoons milk {I used about 2 tablespoons almond milk}

{directions}
Preheat the oven to 350 degrees. Place the cupcake wrappers in a cupcake pan. In a large bowl, combine the cake mix and the can of pumpkin. Stir very well {it will be thick}. Add a few tablespoons of milk to help with the consistency. Fill each cupcake wrapper about 3/4 full. Take the back of a spoon to round the tops of each muffin {the batter does not settle much during baking}. Bake for 15-17 minutes or until the tops of the muffins begin to brown. Allow to cool for about 5 minutes in the pan before transferring to cooling rack to cool completely. Makes 12 muffins. 

{optional glaze}
1 1/4 cup confectioners’ sugar
3 tablespoons milk
1/2 teaspoon vanilla extract 

{glaze directions}
Pour the milk into the confectioners’ sugar and mix well. Add the vanilla extract and stir to combine. Once the muffins have completely cooled, spoon the icing over each muffin covering all sides. 

pumpkin-spice-muffins

Thanks for stopping by and happy fall baking!

16 thoughts on “pumpkin spice muffins”

  1. Yes, yes, and yes!! I LOVE pumpkin anything but like it extra when it's a somewhat healthy version! These are perfect and in my radar for the 60 degree temp weekend! Yay!! Happy Thursday!!

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