Monday, October 29, 2012

Pumpkin Spice Cake Muffins with Pumpkin Spice Glaze

Remember the first recipe I ever posted on here? The chocolate muffins with pumpkin puree? Well I decided to try making them again with a different flavor of cake mix... Spice cake. And holy cow they were AMAZING.

Seriously, I almost ate ALL of them! Oops. Although they are kind of not that bad for you I'm sure when you eat all of them, thats not good.

Especially when some of them are topped with the pumpkin spice butter glaze that I made... That kind of turned out not the way I had planned because I got distracted and let the glaze set up before I got it onto the muffins.

By the way, I have officially made up for my lack of pumpkin eating through out the years... I have never been a big fan of pumpkin. But this year ever since "Fall" started I'm like OMG I NEED PUMPKIN! And I have Fall in quotations because like I have mentioned in previous posts, here in Florida, Fall likes to forget about us... So it is kind of non-existent. 

Speaking of our non-existent Fall, it has been cold this weekend! And it is supposed to be cold this week too! That means it is time for that Ugg boots and jean shorts trend that I have never gotten into. But thats ok, because in 2 weeks it will probably be beach weather again!

Anyway, these muffins were a huge hit with Brody... He had two of them after I made them.

Don't judge him.

Pumpkin Spice Cake Muffins
Yields 15 muffins

1 box spice cake mix
1 can pumpkin puree
1/4 cup water

Preheat oven to 350 degrees. Mix all ingredients together until combined. Batter will be very thick. Line a cupcake tin with cupcake liners and spray with non-stick cooking spray. Fill liners 3/4 of the way full. Bake for 25 minutes.

These were awesome on their own. But I wanted to try more of a cupcake option so I made my own glaze, with my favorite pumpkin spice butter.

Pumpkin Spice Butter Glaze

3 tbsp confectioners sugar
1/2 tbsp pumpkin spice butter, softened
1 tsp milk

Whisk ingredients together until combined, you can add more milk for a thinner consistency. Pour over cooled muffins, about a 1-2 teaspoons should cover at least half of them. 

And again, don't get distracted and let the glaze set up so that you have to spread it out on the muffins super carefully, which is not an easy task and doesn't make them very pretty.


  1. my husband is going to thank you for forcing me to make the ONLY halloween treat of the year. i mean, how could i not when this looks so good and uses 6 total ingredients...

  2. Anything muffin is a great idea. This recipe looks easy enough to follow and perfect for the season. I am following you now and look forward to your next tasty post.
    I would love for you to follow back.

  3. I've made pumpkin muffins and this weekend my sister totally called me out on needing to use the spice cake mix too!!! Guess I'll need to give it a try. PS, I'm glad you haven't gotten in to that Ugg boots, shorts trend! [I live in Virginia, so we do actually get cooler weather. No shorts here in the fall/winter! haha.]

    1. It's pretty bad here... The weather is so inconsistent! Like this week, on my way to work it has been in the 40's. But next week it will be like beach weather again!

  4. Looks so yummy. I was the same way with not wanting much pumpkin. It changed pretty quickly this year though! Very strange.

    1. That is strange! Glad I am not the only one though! Must be something in the water =)

  5. These look delicious. I can't wait to try this recipe out. Im one of your newest followers. You can follow me back at

  6. These sound delicous!! Espically the glaze I will be trying that soon.