If you grab your fall clothes out of the closet and swing by the coffee shop for a Pumpkin Spice Latte, you’ll be in the perfect mood to fill your house with the smell of these Cinnamon Swirl Pumpkin Muffins baking in your oven. If whipping together delicious muffins sounds daunting – you’re in luck! This recipe is the equivalent to a dump cake but in muffin form. You only need 3 ingredients + 5 minutes of your time and you’ll be well on your way to filling your house with a smell that will bring happiness to your soul. **Quick warning note: Limiting yourself to only eating ONE per sitting can be quite the challenge**

I think you’ll find that these muffins will surprise you… they are a very filling and dense treat (not the light and fluffy type of muffin). In addition to that, despite the fact that I hate using this word, they always turn out very moist and are routinely quite the crowd favorite. If your household is similar to mine, once these pop out of the oven you can almost be certain that they’ll be devoured before the end of the next day.

Can I use a different cake mix for this recipe?

You can… however, I can’t guarantee the outcome or taste! I chose this specific mix because it came with the delicious cinnamon-sugar topping. The cake mix has great flavor, and the cinnamon-sugar mixed in and also placed on top helps to calm the pumpkin flavor just a little. IF you can, stick with the cake mix used in the post! If you go with something else, drop me a note how it turns out!

Can I substitute something other than canned pumpkin?

Absolutely! We have made these puppies with canned apple filling and they tasted delicious! As long as whatever you are subbing in has about the same consistency as the canned pumpkin, you are good to go. Pumpkin is a thicker texture than most canned fillings, so just be aware that a runnier substitute could make the muffins less dense and not quite as hardy.

Ingredients for our Cinnamon Swirl Pumpkin Muffins:

• Pumpkin
• Krusteaz Cinnamon Swirl Cake Mix
• Cream Cheese Frosting (pre-made)

How to make our Cinnamon Swirl Pumpkin Muffins:

First, preheat oven to 350 F.

In a large mixing bowl, combine an entire can of pumpkin with the entire bag of white cake mix.

Once mixed, add in half of the cinnamon-sugar packet into the pumpkin mixture and stir until all the ingredients are fully combined.

Next, add the batter to a greased muffin tin. The batter should fill all 12 muffin tins to the rim. These won’t puff up much so do not worry bout them spilling over!

Last, add the remaining cinnamon-sugar mixture to the tops of the muffins and lightly press it in with the back of a spoon.

Bake for 25 minutes.

Once baking is done, allow the muffins to cool on a cooling rack. Once cool to the touch, add the cream cheese frosting to a ziplock bag. Snip the very end of the bottom corner of the bag. Next, slowly squeeze the cream cheese frosting over the muffins in any design you like! Enjoy!

Note:

*These muffins aren’t going to expand too much and will have a dense consistency. You may not think they are done cooking, but do not go over 30 minutes. If you do, they will dry out and start to burn.

We’ve somehow convinced ourselves that they go great with morning coffee or a Medicine Ball Tea match up perfectly with ANY lunch time meal, and with an added scoop of vanilla ice cream they create smiles all around the table for an evening treat. Talk about a universal delicacy! Leave me review and let me know what YOU think the best time of the day to eat these are.

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