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pumpkin muffins

(2 ratings)
nothinlikesweets avatar
Recipe by
Cindy Minney
@nothinlikesweets
Melbourne, FL

This recipe is not original to me, but I love these moist little muffins and wanted to share with you guys. You will notice in my picture some are frosted and some are not, because my daughter likes to take them to school and it's less messy if they aren't frosted to carry in her lunch bag and my husband likes them not frosted also. He tries to watch his sugar intake. Hope you like them as much as we do.

(2 ratings)
yield 24 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For pumpkin muffins

  • 1 box
    carrot cake mix
  • 1 box
    vanilla instant pudding (small)
  • 1 c
    canned pumpkin
  • 1/2 c
    oil, canola or vegetable
  • 1/2 c
    water
  • 3
    eggs
  • 2 tsp
    cinnamon
  • 1/2 tsp
    cloves
  • 1 tsp
    vanilla extract

How To Make pumpkin muffins

  • 1
    Beat all ingredients with electric mixer on low speed just till moistened. Beat on medium speed for 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  • 2
    Bake in preheated 350 degree oven for 20 minutes. Frost cooled muffins if you desire. I used a store bought butter cream frosting to make life easier. Of course, you can make your own or not frost them at all.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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