Cake Mix Pumpkin Bread and Muffins

Pumpkin Bread

Cake Mix Pumpkin Bread and Muffins

Cake Mix Pumpkin Bread and Muffins
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    12 People
  • VIEWS
    16

Transform a simple cake mix into a symphony of autumn flavors with this incredibly moist and delicious pumpkin bread and muffin recipe. Effortless to prepare, it's perfect for a cozy breakfast, a delightful snack, or a charming homemade gift.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    52 g
  • Cholesterol
    31 mg
  • Fiber
    3 g
  • Protein
    5 g
  • Saturated Fat
    4 g
  • Sodium
    390 mg
  • Sugar
    37 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing and flouring it, or lining it with parchment paper. Grease a 24-cup mini-muffin tin. (5 minutes)

02

Step
2 mins

In a large mixing bowl, combine the spice cake mix and granulated sugar. Whisk together to ensure there are no lumps. (2 minutes)

03

Step
3 mins

Add the pumpkin puree, beaten eggs, and milk to the dry ingredients. Using an electric mixer or a sturdy whisk, mix until just combined. Be careful not to overmix. Gently fold in the chocolate chips, if using. (5 minutes)

04

Step
1 mins

For muffins, use a small cookie scoop to fill each mini-muffin cup about ¾ full. For the bread, pour the remaining batter into the prepared loaf pan. (5 minutes)

05

Step
5 mins

Bake the muffins in the preheated oven for 12-14 minutes, or until a toothpick inserted into the center comes out clean. (12-14 minutes)

06

Step
14 mins

Bake the bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil. (55-60 minutes)

07

Step
1 hrs

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For an extra layer of flavor, add ½ teaspoon of pumpkin pie spice to the batter.
Chopped walnuts or pecans can be substituted for the chocolate chips, or used in addition to them.
The bread and muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.

Gerald Leannon

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 5 Ratings)
Total Reviews: (3)

  • Fermin Kuvalis

    Jun 29, 2025

    My kids devoured the mini muffins! This is definitely going into my regular baking rotation.

  • Burdette Hoeger

    Jun 8, 2025

    This recipe is so easy and delicious! I've made it several times and it always comes out perfectly.

  • Isac Vandervort

    May 7, 2025

    I love how moist the bread is. The chocolate chips are a great addition!

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