Fall is practically here, and I am so ready for the cold weather, fall racing, and all things spiced! Life is extra hectic these days between kindergarten, flag football, training for the Chicago marathon, and just the daily tasks of everyday life. These cake mix pumpkin streusel muffins are such an easy recipe that's perfect for those on the go who want something somewhat homemade but without much effort. Plus, they taste amazing too!
About these Cake Mix Pumpkin Streusel Muffins
For this recipe, you have to use a 15.25 oz spice cake mix. Major brands keep reducing the size, so be mindful of this or your recipe may not turn out so great. I've tried other recipes that simply use canned pumpkin plus the cake-mix, and I was not a fan of the gummy texture. Admittedly, these muffins actually turn out tasting a little more like cake, but I that's how I personally prefer muffins!
I also really love buttery, streusel topping. These muffins warm from the oven with a generous smear of butter is perfection, especially on a cool morning. As a distance runner, I need lots of calories and carbs for fuel, and these certainly deliver. Even if you don't run, these cake mix pumpkin streusel muffins are still a great treat for those on the go.
Recipe FAQs
I personally haven't tried using a different type, but you could certainly try using a yellow or white cake mix. I would recommend adding 1 teaspoon of cinnamon plus 1 teaspoon of pumpkin pie spice to get those spiced fall flavors.
Absolutely! If converting this recipe to cupcakes, simply omit the streusel topping and instead frost with your favorite cream cheese icing once cool.
Sure do! These pumpkin bars are one of my all-time favorite recipes. They are always popular at fall parties!
Pumpkin Bars with Cream Cheese Frosting
Cake Mix Pumpkin Streusel Muffins
Ingredients
Pumpkin Muffin Ingredients
- 1 15.25-ounce spice cake mix any brand
- 1 15-ounce can pumpkin
- 2 eggs
- ¼ cup water
- ¼ cup vegetable oil
Streusel Topping Ingredients
- 3 Tablespoons salted butter, softened
- ⅓ cup brown sugar
- ⅓ cup all-purpose flour
Instructions
- Preheat oven to 350° F.
- Prepare the streusel topping first. In a small bowl, mix together the softened butter, brown sugar, and flour until it forms small, course crumbs. Set aside.
- To prepare muffins, add the spice cake mix, pumpkin, eggs, water, and vegetable oil in a large mixing bowl. Use an electric mixer and mix on low for about 30 seconds followed by 1 minute at medium speed. Otherwise, mix with a whisk by hand until all ingredients are thoroughly combined for about 2 minutes.
- Line your muffin tins with baking cups, and fill the liners with batter so they are no more than ⅔s full. Sprinkle the streusel evenly over all muffin batter.
- Bake the muffins in preheated oven for about 20-24 minutes. All ovens vary, so test for doneness after about 20 minutes as not to overbake. Carefully remove the muffins once done and let finish cooling on a wire rack.
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