pumpkin and yellow cake mix recipe

Written BySheba G Updated On
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The Best pumpkin and yellow cake mix recipe

I’m so excited to share this pumpkin and yellow cake mix recipe with you all. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether it’s a family gathering, a holiday party, or just a quick dessert for the kids, this cake mix is always a crowd-pleaser.

I love how easy it is to make and how delicious it turns out every time. My kids can’t get enough of the pumpkin flavor, and my husband loves how moist and flavorful it is. I’ve even served it at potlucks and gatherings, and everyone always raves about it.

The best part? It’s incredibly easy to make – just mix the cake mix with some pumpkin puree, eggs, and oil, and you’re good to go! No fuss, no muss.

Just pure deliciousness. I’ve tried making this recipe with different types of cake mixes, but I find that the yellow cake mix works best with the pumpkin puree. It gives the cake just the right amount of sweetness and moisture.

And let’s be real – who doesn’t love the smell of pumpkin spice wafting through their kitchen? It’s like fall in a pan! My kids are always asking for this cake, and I love making it for them because it’s such a fun and special treat.

Plus, it’s actually pretty healthy compared to other desserts out there – just be sure to use whole wheat flour if you can! Overall, this pumpkin and yellow cake mix recipe is a game-changer for any baker out there – whether you’re a seasoned pro or just starting out. Give it a try today!

Pumpkin and Yellow Cake Mix Muffins

4.8 from 1040 votes

This recipe combines the flavors of pumpkin and yellow cake mix to create a moist and delicious muffin. Perfect for fall, these muffins are easy to make and full of flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Muffins

1 box yellow cake mix
1 can (15 oz) pumpkin puree
2 large eggs
1/3 cup vegetable oil
1 tsp pumpkin pie spice
1/2 tsp salt

For the Streusel Topping

1/2 cup brown sugar
1/4 cup flour
1/4 cup chopped pecans
2 tbsp butter, melted

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a muffin tin with paper liners or grease it well.
3In a large mixing bowl, whisk together the yellow cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and salt.
4Mix until the batter is smooth and well combined.
5The batter should be thick and slightly lumpy.
6Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7In a separate bowl, mix together the brown sugar, flour, and chopped pecans for the streusel topping.
8Add the melted butter and stir until the mixture resembles coarse crumbs.
9Sprinkle the streusel topping evenly over the muffin batter.
10Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11The muffins should be golden brown and slightly firm to the touch.
12Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
13This will allow the muffins to set and make them easier to handle.
14Once cooled, the muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 400mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: You can add chocolate chips or dried fruit to the batter for extra flavor and texture. For a gluten-free version, use a gluten-free yellow cake mix and ensure all other ingredients are certified gluten-free.

This pumpkin and yellow cake mix recipe is truly one of my favorites – not only is it incredibly easy to make but also incredibly delicious every time. My family loves it when we serve it as a special treat after dinner or at family gatherings.

It’s also an amazing way to get your kids involved in baking – they’ll love measuring out the ingredients and mixing everything together. As for storage ideas, I like to keep mine in an airtight container at room temperature for up to three days or freeze for up to two months.

When reheating leftovers, simply wrap them in foil and bake at 350 degrees F until warm through. You can also serve this as a breakfast treat by topping with fresh fruit or whipped cream – either way, you won’t go wrong!

❓ Frequently Asked Questions About Pumpkin and Yellow Cake Mix Muffins

Q: What type of cake mix should I use?

I recommend using a yellow cake mix for this recipe – it provides just the right amount of sweetness and moisture.

Q: Can I substitute other types of squash for pumpkin?

While other types of squash like butternut or acorn squash might work in a pinch, I highly recommend sticking with real pumpkin puree for the best flavor.

Q: How long does this cake take to make?

This cake comes together quickly – just about 20 minutes from start to finish!

Q: Can I add nuts or chocolate chips to this recipe?

Absolutely! Feel free to get creative with your mix-ins – chopped nuts or chocolate chips are both great additions.

Q: Is this recipe suitable for gluten-free diets?

This recipe uses whole wheat flour, which is naturally gluten-free – however if you have celiac disease or are highly sensitive to gluten, please be sure to use a dedicated gluten-free flour blend.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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