As if pumpkin spice lattes and pumpkin spice everything wasn’t enough to get you in the fall mood, these muffins are guaranteed to make you feel all warm and cozy. And if you’re not going for a fall theme, they can be made any other flavor you want, like chocolate or lemon, for that matter.
These muffins are not your ordinary pumpkin muffins. I started out by using a variety of spices to flavor the muffin batter, including cinnamon, ginger, nutmeg and allspice. However, I found myself wanting to top the muffins with a cinnamon swirl. I decided to leave that for the last minute, and to include a cinnamon swirl on the tops of the muffins, and on the glaze. This was a bit tricky, because I would not want to make the glaze too wet, so I had to really watch it, and to stir it carefully. (That may have been the reason I had a hard time getting a nice swirl on the top of the muffins. I had to add a lot of extra
What’s better than a good muffin? How about a good muffin with a little kick? True, we’ve seen muffins with lots of fruit, grains, and nuts — but this muffin recipe has the added ingredient of cinnamon. The result is a moist and flavorful pumpkin muffin that’s not too sweet, but has a spicy little kick.
You’ll be in the ideal mood to fill your home with the aroma of these Cinnamon Swirl Pumpkin Muffins baking in your oven if you get out your autumn clothing and go to the coffee shop for a Pumpkin Spice Latte. If whipping up delectable muffins seems intimidating, you’re in luck! This dish is similar to a dump cake, except it’s made into muffins. You’ll be well on your way to filling your home with a scent that will bring pleasure to your spirit with only three items and five minutes of your time. **A word of caution: restricting oneself to just eating ONE each sitting may be difficult**
I believe you will be surprised by these muffins… They’re a thick and filling delight (not the light and fluffy type of muffin). Furthermore, despite the fact that I despise the term “wet,” they always come out moist and are consistently a crowd favorite. If your home is anything like mine, you can virtually guarantee that after these come out of the oven, they’ll be gone before the end of the following day.
Is it possible to make this recipe using a different cake mix?
You are able to… I cannot, however, guarantee the result or flavor! This particular mix appealed to me since it had a wonderful cinnamon-sugar coating. The cake mix is flavorful, and the cinnamon-sugar mixture, which is blended in and sprinkled on top, helps to temper the pumpkin taste. If at all possible, stick to the cake mix recommended in the article! If you choose anything different, please let me know how it works out!
Is there anything else I could use instead of canned pumpkin?
Absolutely! We used canned apple filling to make these pups, and they were wonderful! You’re fine to proceed as long as whatever you’re substituting has a consistency similar to canned pumpkin. Because pumpkin has a thicker texture than most canned fillings, a runnier replacement may result in muffins that are less dense and less durable.
Our Cinnamon Swirl Pumpkin Muffins are made using the following ingredients:
To create our Cinnamon Swirl Pumpkin Muffins, follow these steps:
Preheat the oven to 350 degrees Fahrenheit.
Combine a whole can of pumpkin and the entire bag of white cake mix in a large mixing bowl.
Add half of the cinnamon-sugar package to the pumpkin mixture and stir until all of the ingredients are well incorporated.
After that, pour the batter into a muffin pan that has been buttered. All 12 muffin pans should be filled to the rim with batter. Don’t worry about them spilling over since they won’t puff up much.
Finally, gently press the leftover cinnamon-sugar mixture into the tops of the muffins with the back of a spoon.
Preheat oven to 350°F and bake for 25 minutes.
Allow the muffins to cool on a cooling rack after baking. Place the cream cheese frosting in a ziplock bag after the cake is cold to the touch. Snip the bag’s bottom corner all the way down. Then, in whatever pattern you want, gently squeeze the cream cheese icing over the muffins! Enjoy!
*These muffins will have a thick consistency and will not expand much. Even if you don’t believe they’re done, don’t cook them for more than 30 minutes. If you do, they will begin to dry out and burn.
We’ve persuaded ourselves that they go well with morning coffee or a Medicine Ball Tea, that they go well with ANY lunchtime meal, and that a dollop of vanilla ice cream on top makes for a delicious evening treat. What a global delicacy this is! Please leave a review and tell me when you believe the ideal time is to consume them.
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Time to prepare: 5 minutes
Time to cook: 25 minutes
30 minutes in total
- 1 pumpkin (15 oz.) can
- Krusteaz Cinnamon Swirls Cake Mix (one box)
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the whole pumpkin can with the white cake mix.
- Half of the cinnamon-sugar package should be added to the pumpkin mixture and well mixed.
- Fill muffin pans halfway with batter. The batter should be enough to fill all 12 muffin pans to the top. (As shown in the image above)
- Use the back of a spoon to gently press the remaining cinnamon mixture into the tops of the muffins.
- Preheat oven to 350°F and bake for 25 minutes.
- Allow to cool completely before applying cream cheese frosting.
Information about nutrition:
Size of Serving:
1 tbsp. per serving 168 calories 2g total fat 1 gram of saturated fat 0g trans fat 0g of unsaturated fat 0 mg cholesterol 318 mg sodium 37 g carbohydrate 1 gram of fiber 19 g sugar 2 g protein
(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)
Have you tried this recipe yet?
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It’s a good thing that pumpkin is so versatile – these Pumpkin Muffins can be made with almost any fall-themed vegetable. Use zucchini or beets in place of the pumpkin, and you have a fall-themed breakfast that’s as good as or better than pumpkin pie.. Read more about ww pumpkin muffins and let us know what you think.