A deliciously moist muffin that's also easy on your waistline. Sponge cake mix is blended with pumpkin puree and spices, then baked. It's that simple! Feel free to add in extras, such as raisins, chocolate chips or walnuts. These muffins are also freezer friendly.
very moist, very tasty, 1 is just not enough - 31 Oct 2010
Don't add eggs or oil!! Have a little bit of faith - it's an anomoly, but they don't need added liquid. Set aside everything you know, and just do it - experience the miracle! I make this recipe even easier by buying the pumpkin pie filling instead - no spices needed, just cake mix and pumpkin. Make it the right way, first - without the eggs! It's part of the beauty of this recipe, don't miss out! - 04 Nov 2006 (Review from Allrecipes US | Canada)
I LOVE these! Yes, the batter is stiff (more like drop biscuit dough in texture) and the muffins are not as pretty to look at, but you just can't beat 'em. They're quick and easy, have lots of fiber, and they're unbelievably moist! (If yours are dry, just underbake them slightly.) Here are a couple of tips: Skip the spices and just use spice flavor cake mix. Same flavor, but quicker! Also, try making these with dark chocolate cake mix. You absolutely cannot taste the pumpkin! They taste a lot like brownies! - 17 Feb 2007 (Review from Allrecipes US | Canada)