Pumpkin Muffins


  • Cooking spray
  • 1 (18 ounce) package yellow cake mix
  • 1 (7.5 ounce) package corn bread mix (such as Jiffy)
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup milk
  • 1 egg
  • 1 pinch ground cinnamon
  • 1 (8 ounce) can crushed pineapple, drained (optional)
  • 1 cup golden raisins (optional)
  • 3 tablespoons white sugar, divided


Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.

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Stir yellow cake mix, corn bread mix, pumpkin, milk, egg, and cinnamon in a bowl until batter is thoroughly combined; fold in pineapple and raisins. Scoop batter into prepared muffin cups, filling them about 2/3 full. Sprinkle each muffin with 1/2 teaspoon sugar for a crunchy top.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes.