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Pumpkin Pudding Muffins

Pumpkin Pudding Muffins | www.somethingswanky.com

Yes, yes. I’ve put pudding mix in more baked goods.

I know some of you aren’t wild about pudding mix. Or you live in Australia where the stuff is totally unavailable (you guys should seriously put together some sort of national demand letter to Jell-O by the way, because not having instant pudding mix is crazy-talk!). But I looooooove adding pudding mix to my desserts. I totally throw it in anytime I can (obviously).

In case you’re a little late to the pudding mix scene, here are couple of reasons I love using it in my baked goods and one untested suggestion for a substitution if it’s not available to you…

Pumpkin Pudding Muffins | www.somethingswanky.com

So here’s the deal with pudding mix going into cookies, breads, muffins, and more: it makes the end result super moist… in the best possible way. “Moist” is such a risky word to use, isn’t it? But sometimes it’s the word for the job! And no way around it– moist baked goods = yummy baked goods.

The second thing I love about adding pudding mix is that it enhances the flavor of the treat. It either adds an extra layer of flavor (like chocolate pudding in a chocolate cookie = double the chocolate! Yum!), or it actually adds a NEW flavor (like cheesecake pudding in peanut butter cookies = peanut butter cheesecake!!). I love both functions.

And in regards to a substitute for pudding mix in baked goods? Well… I don’t think there’s much you can do to replace it for it’s flavor properties. But Averie once mentioned to me that she found using cornstarch worked in cookies in a way that might be similar to how pudding mix does! I haven’t tested that myself, and I’m not sure if she’s done it in more than the one cookie recipe. But it might be something worth trying if instant pudding mix is totally unavailable to you!

Pumpkin Pudding Muffins | www.somethingswanky.com

Thanks to pudding mix, these muffins are extra soft and fluffy, perfectly moist, and a little extra pumpkin-y. Give them a quick dunk in butter and cinnamon sugar for a perfectly cozy and sweet Fall breakfast!

Pumpkin Pudding Muffins


  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 cups all-purpose flour
  • 3.4 oz JELL-O Instant Pudding Mix, Pumpkin Spice flavor
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 tsp salt
  • Optional:
  • 1/4 cup butter, melted
  • 1/2 cup cinnamon sugar


  1. Preheat oven to 400ºF. Line a muffin tin with paper baking cups, and lightly spray each cup with non-stick cooking spray.
  2. In a large bowl, whisk together the milk, oil, egg, and pumpkin puree. Mix in the flour, pudding mix, sugar, baking powder, pumpkin pie spice, and salt just until a batter forms (it will be lumpy).
  3. Divide batter evenly among the 12 muffin cups.
  4. Bake for 18-20 minutes, or until toothpick inserted comes out clean.
  5. Allow muffins to cool for at least 5 minutes before (optional) brushing the tops with melted butter and dipping in cinnamon sugar.


I think these taste the VERY BEST cooled to room temperature!! The pumpkin flavor isn't very strong when they're fresh and warm.


Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

19 comments on “Pumpkin Pudding Muffins”

  1. Yum – I want these right now!! P.S. What an amazing job you guys did with OBC. I was super impressed and still am as I continue to read through all of the posts. Thanks :)

  2. I love that big domed top! I want to pluck that baby right off :)

  3. It’s pretty much heart destroying when us Aussies don’t have access to cool candies/chocolates/various baking goodies.

  4. I just love how pudding makes things so much better! These look so incredible!!1 You and I were channeling the pumpkin pudding thoughts today :-)

  5. These look great! Love pumpkin muffins : -)

  6. The pudding does a great job in making things moist!

  7. I would be addicted to these muffins!!!

  8. *sigh* these look like a soft little pumpkin packed cloud of deliciousness! Ill have to look into testing out this cornstarch theory.

    Thanks for sharing Ashton, have one for me :)

    PS – I have emailed Jell-o and also Kraft about the whole lack of pudding and cool whip situation! rest assured I am on the case Australia!!

    • I’m from england and I don’t think we have jell-o pudding mix here either but I found a homemade recipe and used it instead and it turned out amazing, I posted it on my blog if you want to try it out.

  9. Oh my goodness, these look positively delicious. I have never tried pudding mix in baked goods, but since discovering your site just a few weeks ago (I’m now completely addicted, by the way), I ‘ve been wanting to try it! Thank you for giving me a serious case of pumpkin-pudding-muffin cravings.

  10. These sound and look so delicious! I love the idea of adding Pumpkin Pie Spice to pudding mix!


  11. These look and sound delicious. I’ve never seen the pumpking spice pudding. I’ll have to give it a try.

    Linda @ Tumbleweed Contessa

  12. I need to pay attention to the pudding mixes … pumpkin spice? Perfect muffins for a cool fall morning or afternoon or evening ;)

  13. It took me a super long time to move past the fact that Australia does not have instant pudding mixes. I had to stop and ponder how the earth moves without it.

  14. I love to use pudding mixes as well, and there are recipes for homemade pudding mixes here on Pinterest. I have another recipe that calls for pumpkin spice pudding but I have never found it in any store around here.

  15. I would definitely go crazy for these!!

  16. I like using pudding mixes, too! And the cornstarch might work, but wouldn’t you need to add the sugar, too?

  17. Do you think i could replace the pumpkin puree with a different puree, like sweet potato?

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