Easy cake mix gingerbread muffins or cupcakes recipe you can make and bake in under 30 minutes flat. Great Christmas breakfast or dessert.
Yes, I’m obsessed with easy dessert using cake mix! Yep, these gingerbread muffins only require one bowl and topped with frosting you can call them cupcakes too. 😉 One of the best muffin recipes we love during the holidays. (affiliate links present)
We have a lot of quick easy dessert recipes here on The Typical Mom blog. Because…that’s how we roll.
Using spice mix you see here there are a ton of possibilities way beyond just a sheet pan cake.
Spice Cake Mix Recipe
Ok so a really close second to this are these 2 ingredient pumpkin muffins. Add mini semi sweet chocolate chips and WOWZA are they delish.
- Spice cake
- Milk or heavy whipping cream
- Ground ginger
- Muffin pan
- paper muffin liners
- mini size muffins would take less time to bake
We have made a bunch of easy muffin tin recipes, well because it bakes fast and great for grab and go days.
You could use silicone muffin cups too, especially if you’re making a batch of air fryer muffins. That is a great idea if you want to make a few at a time.
Since most of the ingredients are already in the box, there’s no need to separate and mix wet ingredients and dry ingredients first. Just dump it all in a bowl, whisk together and fill 3/4 of the way full.
Gingerbread Muffin Recipe
It is always helpful if you remember to get the eggs to room temperature before adding but I don’t always. Preheat your oven beforehand though so it is ready when you’re done prepping.
Time needed: 22 minutes.
Cake Mix Gingerbread Muffins
In a bowl mix all ingredients until smooth.
Preheat oven to 350 degrees F. Fill muffin cups 3/4 of the way full.
Then bake for 22 minutes.
- Cool and frost
Take out and use a spoon to lift muffins out of tin and on to a cooling rack. When cool squeeze cream cheese frosting on the top with a sprinkle of cinnamon.
Before we jump to recipe below, let me answer a few questions you might have before you get started on this.
Sometimes these terms are interchangeable. The latter is made in France and is a bit denser than what we consider a perfect cake texture.
The biggest culprit to this is baking too long. This is why I recommend to remove muffins from the hot tin and placing on a cooling rack. If not they will likely continue to bake and not be as fluffy.
If you want to eat a few and save the rest for later you totally can. Wrap what’s left in foil, then put into a freezer bag and seal tightly. They’ll save up to 3 months. Set on counter to defrost.
Anything else I may have missed? let me know below.
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Cake Mix Gingerbread Muffins
Looking for other easy treats like these using boxed mixes? Here are a few favorites:
- Crinkle cookies use white cake mix as a base, so do our blueberry dump cupcakes.
- Pumpkin cookies with cake mix are the bomb. Add semi sweet chocolate chips and OH MY.
- Then try peanut butter cookies made with cake mix some night after dinner.
Because it’s December I also thought we should make all the holiday treats this easy way. You have got to try these cake mix gingerbread cookies too, you’ll be surprised at how homemade they taste.
- In a bowl mix all ingredients until smooth.
- Preheat oven to 350 degrees F. Fill muffin cups 3/4 of the way full.
- Bake for 22 minutes. Take out and use a spoon to lift muffins out of tin and on to a cooling rack.
- When cool squeeze cream cheese frosting on the top with a sprinkle of cinnamon.