This recipe goes out to anyone who hates baking—or is convinced they're not a baker. It's inspired by the Pinterest-famous (and before that, community cookbook-famous) two-ingredient pumpkin muffins. Calling for just boxed cake mix and pumpkin puree, it yields a ridiculously soft muffin that's so moist, it nearly borders on pumpkin pie.
Cinnamon Toast Crunch Pumpkin Muffins
You're six ingredients away from awesomeness
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Published Oct 9, 2025
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original photo: candace davison
These muffins are tender, cinnamon-y—and practically foolproof.
Candace Davison
I'd been making batches every fall since college, but it always felt like it was missing something: streusel. Those brown sugary oat clusters are my favorite part of any muffin, and it got me thinking, what if I made a really simple streusel using Cinnamon Toast Crunch instead of oats? It'd amplify the cinnamon flavor, while adding a little crunch. And you could prep it all in a resealable, gallon-size bag, so you have fewer dirty dishes to deal with. (I've found it's easier to smash the cereal that way, especially if you don't have a food processor.)
This recipe yields 16 muffins, which I recommend storing under a cake dome or on a plate loosely covered with plastic wrap. The muffins themselves are so moist that if they're sealed tightly, say in a food storage container, the streusel can get dewy and lose its crunch after a day or two.
Ingredients
Muffin Batter:
1 box spice cake mix
1 can pumpkin puree (15 ounces)
Streusel:
2 cups Cinnamon Toast Crunch cereal
¼ cup light brown sugar
3 teaspoon flour
3 tablespoons butter, melted
Directions
1. Preheat oven to 350°F, or according to cake mix instructions.
2. Make the Muffin Batter: Combine spice cake mix and pumpkin puree, beating until batter is smooth and no lumps remain, about 1 to 2 minutes. Scoop batter into greased or lined muffin tins, filling each one about two-thirds of the way up.
3. Make the Streusel: Pour Cinnamon Toast Crunch into a gallon-sized resealable bag, seal and crunch with a spoon or rolling pin, breaking up into pea-sized bits without totally pulverizing them into dust. Open the bag and add remaining ingredients, seal and shake to combine. Sprinkle crumble atop each muffin.
4. Bake muffins for 15 to 18 minutes, or according to the cake mix box’s instructions. Insert a toothpick in the center of one—a few crumbs should come out, but it shouldn’t be gooey with batter. (If it is, give it another minute or two.) Let cool before serving.
Nutrition Facts
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
