Cake Mix Pumpkin Bread and Muffins

  4.6 – 5 reviews  • Pumpkin Bread Recipes

I consider myself to be a fairly competent cook, but I’ve never been able to make pumpkin bread well. My 11-year-old can cook this dish because it is so simple and foolproof.

Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 12
Yield: 1 loaf and 24 mini-muffins

Ingredients

  1. 1 (18.25 ounce) package spice cake mix
  2. ¾ cup white sugar
  3. 1 (15 ounce) can solid-pack pumpkin
  4. 2 eggs, beaten
  5. ¼ cup milk
  6. ½ cup mini chocolate chips (Optional)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.
  2. Stir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk with the cake mix mixture until you have a smooth batter. Stir chocolate chips through the batter.
  3. Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.
  4. Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.
  5. Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.

Nutrition Facts

Calories 293 kcal
Carbohydrate 52 g
Cholesterol 31 mg
Dietary Fiber 3 g
Protein 5 g
Saturated Fat 4 g
Sodium 390 mg
Sugars 37 g
Fat 9 g
Unsaturated Fat 0 g

Reviews

Katie Thompson
I made this for my pets (with slight modifications) I only added 1/4 cup of sugar. I had almond/coconut milk on hand. I made two small loaves for the doggie’s cakes, the remainder went into a muffin pan. I was out of chocolate chips, so I shaved so semi-sweet baking chocolate onto a few muffins which I shared with my biped friends. Everyone loved them! Especially my pups! I topped their cakes with a thin layer of whipped cream cheese.
Mitchell Wilson
Very good and easy. I used yellow cake mix and added a tablespoon of pumpkin pie spice to the recipe. I made 2 loaves and only baked for 45 minutes.
Kristin Barnett
Everyone loved it. Super moist and delicious. I used a full bag of mik chocolate chips, plus added a little nutmeg, all spice, and cinnamon. It had a wonderful flavor. I used bread pans instead of muffin tin.
Tara Carlson
I would not make this again. It was O.K. and it had a good texture, but I have more flavorful recipes for a can of pumpkin and a spice cake mix. It freezes well. I used a caramel flavored frosting and also whipped cream to fancy it up some. I made it as a cake in a Pyrex 9 x 13.
Jamie Kirby
made this for the same reason I am not good with breads. My family absolutely loved it. I made two loaves instead of the muffins and this turned out well. Thank you paisleyorchid for the recipe!

 

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