Ingredients:

  • 1 box (15.25 oz / 430 g) pumpkin spice cake mix
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) vegetable oil or melted coconut oil
  • 3 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 g) ground cinnamon
  • 1/2 teaspoon (2 g) ground nutmeg
  • 1/4 teaspoon (1 g) salt
  • 1 cup (150 g) chocolate chips or chopped nuts (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Line the muffin tin with muffin liners or grease well.
  3. In a mixing bowl, whisk together the pumpkin puree, oil, eggs, and vanilla until smooth.
  4. In a separate bowl, combine the cake mix, cinnamon, nutmeg, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Gently mix in chocolate chips or nuts if using.
  7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Remove from oven and allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.