Cake Mix Spice Muffins

Try my easy-peasy recipe for cake mix spice muffins. I love simple, shortcut recipe and this one is just that. By adding in a few everyday ingredients these muffins 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. I find they look different almost every time I make a batch. It does depend on what muffin pan you use and also if you use liners. But, even if they all look different, the taste is still so delish!

These 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 Spice Muffins

Yields: 12 regular size muffins or 24 mini muffins

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

Ingredients:

• 1 box Betty Crocker Super Moist Spice cake mix, DO Not follow the directions on the box, use the ingredients below and my directions.
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 tablespoon maple syrup, honey or pancake syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 6 tablespoons butter, coconut oil, or margarine, melted and cooled
• 1 1/2 cups cold water
• 3 to 4 tablespoons cinnamon sugar mix for sprinkling on top, this is optional
• powdered sugar, this is optional

Directions:

1. Preheat oven to 350 degrees, spray one 12 cup muffin pan with baking spray or line with mini cupcake liners or a 24 cup mini muffin pan. 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 20 minutes until a toothpick comes out clean or with dry crumbs.
8. Place on wire rack and while cooling, sprinkle with cinnamon sugar if using. Cool and enjoy!

This photo was from the first time I made these muffins back in 2012. These were a batch of mini muffins…

Here’s another muffin recipe to try…

Banana Nut Mini Muffins 

Thanks for stopping by. I hope you enjoyed these delectable muffins. To save and collect this or  any favorite recipes, you can pin them on Pinterest. It’s a great way to save for later on.

Please stop back again soon. There are so many more recipes to see both sweet and savory and new ones too.

Before leaving, don’t forget to scroll up to copy and print out todays featured recipe.

Bye for now…