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Cake Mix Mini Spice Muffins

Cake Mix Mini Spice Muffins

Try my easy-peasy recipe for cake mix mini spice muffins. I love simple, shortcut recipe and this one is just that. By adding in a few ingredients they taste homemade and extra delicious. Enjoy every little bite of these spiced gems!

 

This recipe is all the way from 2012. I remember my son Josh was 6 years old and we baked these together. He was so excited to tell his teacher about baking these the next day and showing her a muffin. He brought her one wrapped up in tin foil. It was so cute. The teacher called me later that day to tell me the muffin was yummy and how proud Josh was to show off what he made.

When using a cake mix, it cuts down on time in the kitchen and by adding just a few ingredients, they become your own creation and so yummy. These little muffins are a great grab and go breakfast, snack and even dessert. Pop a few in lunch boxes and grab a few on the way out the door. Everyone loves these.

Cake Mix Mini Spice Muffins

Yields: 28 mini muffins

Nutrition: calories 79, fat 1.2 g, carbs 15.2 g, fiber .1 g, sugars 8.1 g, sodium 152 mg, protein 1

 

 

Here’s what you’ll need to make a batch of cake mix mini spice muffins…

Ingredients:

  • 1 box Betty Crocker Super Moist Spice cake mix
  • 2 teaspoons baking powder
  • 1 large or extra-large egg
  • 2 egg whites
  • 2 tbsp maple syrup or pancake syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice, optional
  • 4 tablespoons butter, coconut oil, or margarine, melted and cooled
  • 1 1/2 cups cold water
  • 2 1/2 tablespoons cinnamon sugar mix for sprinkling on top
  • Greek yogurt, or aerosol whipped cream from a can for garnish, optional

 

Directions:

  1. Preheat oven to 350 degrees, spray 2 mini cupcake pans with baking spray or line with mini cupcake liners. Set aside until ready to fill.
  2. In a large mixing bowl, add the cake mix and baking powder. With a wire whisk loosen up the dry mix so there are no clumps.
  3. Add the remaining ingredients one at a time. Switch over to a rubber spatula and mix until all is incorporated. Make sure you scrape the bottom to mix in all the dry cake mix.
  4. Switch over to a hand held mixer. On medium to high speed, mix the batter until light and fluffy.
  5. Place in the fridge for about 15 minutes.
  6. Take out and start filling your muffin cups.
  7. Bake about 10 to 15 minutes until a toothpick comes out clean or with dry crumbs.
  8. Place on wire rack and while cooling, sprinkle with cinnamon sugar.
  9. When completely cooled, and I mean completely cooled and ready to serve, you can add the Greek yogurt or spray on the whipped cream, sprinkle with cinnamon sugar mixture for nice presentation. Enjoy!

 

Here’s another mini muffin recipe to try…

Banana Nut Mini Muffins 

Print and copy recipe below..

Cake Mix Mini Spice Muffins

Try my easy-peasy recipe for a really delicious mini spice muffin. Using a cake mix makes for a simple recipe. By adding in a few ingredients they taste homemade and extra delicious. Enjoy every little bite of these spiced gems!

Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword cake mix, mini cupcakes, mini muffins, muffins, spice cupcakes, spice mix
Prep Time 10 minutes
Cook Time 10 minutes
chilling time 15 minutes
Total Time 20 minutes
Servings 28 mini muffins
Calories 79 kcal
Author Pam

Ingredients

  • 1 box spice cake mix
  • 2 tsp baking powder
  • 1 large or extra large egg
  • 2 egg whites
  • 2 tbsp maple syrup or pancake syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice, optional
  • 4 tbsp butter, melted and cooled, you can use coconut oil or margarine too
  • 1 1/2 cups cold water
  • 2 1/2 tbsp cinnamon sugar mix for sprinkling on top
  • Greek yogurt or aerosol whipped cream from a can for garnish, optional

Instructions

  1. 1.Preheat oven to 350 degrees, spray 2 mini cupcake pans with baking spray or line with mini cupcake liners. Set aside until ready to fill.

    2.In a large mixing bowl, add the cake mix and baking powder. With a wire whisk loosen up the dry mix so there are no clumps.

    3.Add the remaining ingredients one at a time. Switch over to a rubber spatula and mix until all is incorporated. Make sure you scrape the bottom to mix in all the dry cake mix.

    4.Switch over to a hand held mixer. On medium to high speed, mix the batter until light and fluffy.

    5.Place in the fridge for about 15 minutes.

    6.Take out and start filling your muffin cups.

    7.Bake about 10 to 15 minutes until a toothpick comes out clean or with dry crumbs.

    8.Place on wire rack and while cooling, sprinkle with cinnamon sugar.

    9.When completely cooled, and I mean completely cooled and ready to serve, you can spray on the whipped cream, sprinkle with cinnamon sugar mixture for nice presentation.

    Enjoy the deliciousness!

 

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Bye for now…

 

 

 

 

 

 

 

 

 

 

 

 

 

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