Transform a simple box of spice cake mix into bakery-quality pumpkin muffins that rival your favorite coffee shop treats. These incredibly moist and flavorful muffins capture all the warm spices and rich pumpkin flavor you crave during fall, with a tender crumb that stays fresh for days. The secret? Using pumpkin pie mix instead of plain pumpkin puree adds layers of spice complexity that make these muffins taste like they came straight from a professional bakery
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Table of Contents
Why This Recipe Works
The genius of this recipe lies in combining cake mix convenience with bakery-style techniques. The pumpkin pie mix provides perfectly balanced spices and sweetness, while the instant pudding mix creates incredible moisture and tenderness. Beating the dense pumpkin mixture separately ensures light, fluffy muffins instead of heavy, dense ones that plague many pumpkin baked goods.
What Makes These Muffins Special?
Unlike traditional from-scratch recipes that require measuring multiple spices, this shortcut method delivers consistent, professional results every time. The combination of sour cream and pudding mix creates an incredibly moist texture that stays fresh for days, while the pumpkin pie mix ensures perfectly spiced flavor without any guesswork.
Ingredients
Dry Base:
- Spice cake mix – Provides the foundation with perfectly balanced warm spices
- Instant vanilla pudding mix – Creates moisture and tender crumb texture
- Baking powder – Adds extra lift for fluffy, bakery-style height
- Pumpkin pie spice – Enhances the spice blend for a deeper fall flavor
Wet Ingredients:
- Canned pumpkin pie mix – Pre-spiced pumpkin filling that adds flavor complexity
- Sour cream – Contributes tanginess and incredible moisture
- Large eggs – Provide structure and richness to the batter
- Vegetable oil – Keeps muffins moist and tender
- Pure vanilla extract – Enhances overall flavor depth
Topping Options:
- Brown sugar – Creates a beautiful caramelized crust when baked
How to Make Pumpkin Muffins with Cake Mix
- Combine the cake mix, pumpkin pie mix, pudding mix, and vanilla in a large bowl.
- Add sour cream, eggs, oil, baking powder, and pumpkin pie spice. Beat with a mixer or whisk until well combined.
- Spoon the batter into 24 lined muffin tin cups.
- Sprinkle brown sugar on top of the muffins.
- Bake at 350 degrees for 30 minutes.
Recipe Notes
Pumpkin is very dense. I find it helpful to beat the batter with a mixer for a full 2 minutes. This way, air is whipped into the mixture, making what could be super dense into something much lighter.
Recipe Variations
- If you are trying to reduce your sugar intake, omit the brown sugar on top. It isn’t necessary.
- Sprinkle cinnamon sugar on top instead of brown sugar.
- Add nuts for a little crunchy and nutty flavor.
- Add chocolate chips for a little decadence.
- Top with cream cheese frosting for extra richness.
Storage & Reheating Instructions
- Reheating Method: Thaw frozen muffins at room temperature, then warm them in 350°F oven for 10-15 minutes to restore the fresh-baked texture. Avoid microwaving, which can make muffins rubbery.
- Room Temperature: Store in airtight containers for up to 4 days at room temperature. Muffins stay remarkably moist due to pudding mix and sour cream.
- Refrigerator Storage: Keep frosted muffins refrigerated in airtight containers for up to 1 week.
- Freezing: Wrap individual muffins in plastic wrap and freeze for up to 3 months. For frosted muffins, freeze uncovered until solid, then store in containers.
Favorite Pumpkin Recipes
- Double Layer Pumpkin Pie
- Olive Garden Pumpkin Cheesecake
- Pumpkin Custard
- Pumpkin Dump Cake
- Pumpkin Pancakes
- Pumpkin Pie Dip
- Pumpkin Spice Latte
- Starbucks Pumpkin Bread
Popular Muffin Recipes
- Apple Muffins
- Donut Muffins
- Lemon Poppy Seed Muffins
- Panera Apple Crumb Muffins
- Starbucks Blueberry Muffin
Check out more of my easy bread recipes and the best fall recipes here on CopyKat!
Easy Pumpkin Spice Muffins with Cake Mix
Ingredients
- 1 15.25-ounce box spice cake mix
- 1 30-ounce can pumpkin pie mix (pumpkin puree with spices)
- 1 3.4-ounce box instant vanilla pudding mix
- 1 teaspoon vanilla flavoring
- 1 tablespoon sour cream
- 2 eggs slightly beaten
- 1/2 cup vegetable oil
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F.
- In a bowl combine the cake mix, pumpkin pie mix, instant pudding, and vanilla. Add sour cream, eggs, oil, and pumpkin pie spice, and mix well until combined.
- Place a large scoop of batter into lined cupcake cups, and sprinkle each one with brown sugar. Place on a baking stone or cookie sheet, and bake for 30 minutes or until a toothpick comes out clean.
Nutrition
Special thanks to Layaley who sent us this recipe.
I thought these were tasty. Never had the ones at Dunkin Donuts, but these were good. They freeze well.
Disappointed. I followed the recipe exactly as written. I baked for 40 plus minutes and still seemed undercooked. Will try again.
I am sorry you were disappointed, they are moist muffins, I should have noted that for you.
I have made these cupcakes for years. Everybody falls in love with them. I cook them for exactly 30 minutes and they come out perfect. I have them on the middle rack at 350°. Perhaps after 1 hour, after they have cooled, do they firm up and seem more cooked through?
Such a fun recipe and treat!
Had me at pumpkin! These muffins look AMAZING!
Ohhhh, I love these!
These look perfect! Can’t wait to give this a try!
These are perfect for breakfast!
Really good flavor with these muffins, and lovely texture too!
SO easy and absolutely delicious!
I love these Fall favorites!
This is always a big favorite in our house.
Well, Miss Stephanie, you nailed it!
They smell and look divine.
The only thing that I did differently was add 2 teaspoons of baking powder. I’ve made them so many times over the years and that’s the only thing I do differently. Mind you, I don’t use the sam pumpkin pie mix so that probably has something to do with it.
Keep up the awesome work.
Your Canadian friend ….
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I am so glad you enjoy these muffins!
dissapointed because the smell was amazing..i used the baking soda as mentioned and they still did not raise and i cooked them for 40 minutes and still gooey inside…i think it must be something i did wrong i just don’t know what..i will try it again at another time though
Where can I find pumpkin spice cake? What brand is this? 🙂
It’s a spice cake mix, and you using a can of pumpkin pie filling.
I could not find pumpkin mix with spice anywhere… will regular pumkin pie filling work? thats the same thing right?
These would be the larger cans. Maybe as it gets closer to Thanksgiving it will work. If the can says pumpkin pie filling it should work, if the can says pure pumpkin, that won’t work right.
Walmart usually has the Pumkin Pie Mix , large can with almost enough spices
just add more pumpkin pie spice mix
Canned pumpkin is generally sold in two variations. One is pumpkin puree, and the other is pumpkin pie filling. This recipe is for the pumpkin pie filling. I hope this helps.
Skipped the sour cream and used half the amount of said pumpkin. DE-LISH!!!!! Perfection. My son ate 5 today!
Just made this muffin with the addition of the baking powder and WOW!!!! These are soooo good!!!