Start with a spice cake mix & a can of pumpkin. Throw in some cranberries & pecans and you’ve got the easiest, tastiest pumpkin muffins ever!
These moist, delicious bites of Fall really couldn’t be any easier!
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This muffin recipe is much like the recipe that many of you may have seen that’s all over Pinterest.
A spice cake mix and a can of pumpkin. So simple, yet so scrumptious!
Yummy as it is, I decided it needed a little something extra…like cranberries and pecans.
Cranberries give these pumpkin muffins a pop of tartness and the pecans, some texture and crunch.
You can substitute raisins and walnuts if you prefer.
But I love the dried cranberries and Hubby hates walnuts.
For this recipe I’m using Craisins. They’re tart and sweet and chewy.
I buy the pecans already chopped but some of the pieces are still pretty big so I just take a few seconds to give them a quick chop.
I first tested these muffins with paper liners for easy clean-up. But take it from me, if you don’t want to have to gnaw half of the muffin off of the paper, use baking spray.
Baking spray has flour in it and works better than regular cooking spray for this recipe.
Pam for Baking and Baker’s Joy are good brands. You can find them with the regular cooking sprays.
Start by mixing the spice cake mix, the can of pumpkin, and the water together until it’s well combined. A hand mixer works great for this. Don’t add any oil or eggs.
Then stir in a 1/2 cup of the pecans and all of the cranberries.
This batter is super thick so I use a scoop to get it into the pan.
Then sprinkle the rest of the pecans on top, about a teaspoon each.
Pop the pan in the oven and bake your pumpkin muffins for about 20 minutes or until a toothpick inserted into the middle comes out clean.
Cool the muffins in the pan for 5 minutes, then move them to wire cooling racks to finish cooling.
Be sure to try these yummy cranberry recipes next:
Or if it’s muffins you crave, try these Easy Chocolate Chip Banana Mini Muffins.
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