Ingredients
1 box (16 oz) Sugar-Free Yellow Cake Mix (such as Pillsbury Moist Supreme)
1 can (15 oz) 100% Pure Pumpkin Puree (like Libby’s)
1 box (1.0 oz) Sugar-Free Vanilla Pudding Mix (Instant or Cook & Serve)
1 tsp pumpkin pie spice or cinnamon (optional, for extra flavor)
1/2 cup water (if batter is too thick to mix easily)
Instructions
1. Prep Oven: Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
2. Mix Batter: In a large bowl, whisk together the dry cake mix, dry pudding mix, and pumpkin puree until well combined. (Do not add the eggs, oil, or milk called for on the cake box). Stir in water 1 tablespoon at a time if needed to reach a thick batter consistency.
3. Fill Cups: Divide the batter evenly among 18 to 24 muffin liners, filling each about 3/4 full.
4. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.