Fall Pound Cake Muffins

I’m thrilled to introduce the last recipe in my pound cake series—Fall Pound Cake Muffins! These muffins are packed with all the cozy flavors of the season, thanks to the perfect combo of apple pie spice, sweet butterscotch chips, and crunchy walnuts. They’re incredibly easy to make, starting with a simple box of pound cake mix, and are the ideal treat for autumn mornings or a quick weeknight dessert. Whether you’re enjoying them fresh out of the oven or sharing them with friends, these muffins are sure to bring you a delicious taste of fall to your kitchen.

Fall Poundcake Muffins

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• Author: Taryn Camp

Ingredients

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• 1 box of pound cake mix + the ingredients listed on the box
• 1–2 tsp apple pie spice
• 1/2 cup butterscotch chips
• 1/2 cup chopped walnuts

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Instructions

1. Preheat the to the temperature specified on the pound cake box. Line a cupcake pan with paper liners. It should make 22-24 muffins. I prefer parchment liners so that they don’t stick.
2. Prepare the pound cake batter according to the package instructions. Stir in the apple pie spice. Fold in the chips and walnuts.
3. Divide the batter among the liners. They should be about 2/3 full.
4. Bake for 16-20 minutes or until lightly golden brown and a toothpick comes out clean. Let the muffins cool completely.
5. Dust each muffin with powdered sugar and serve.

Today, I’m excited to share the final recipe in my pound cake series—Fall Pound Cake Muffins! These sweet and spiced muffins are SO Fall with their blend of apple pie spice, butterscotch chips, and chopped walnuts. They’re the perfect treat for cozy mornings and weeknight desserts.

The base of this recipe is a simple box of pound cake mix, which makes it incredibly easy to whip up. To elevate the flavors, I’ve added apple pie spice, which should be the signature scent of Fall. Stirring in butterscotch chips and chopped walnuts adds the perfect balance of sweetness and crunch. I’m a texture person, and let me tell you, the mix-ins give them irresistible texture with every single bite.

These muffins are also super easy to make. Simply prepare the pound cake batter as instructed on the box, then stir in the apple pie spice, followed by the chips and walnuts. Divide the batter evenly into a lined cupcake pan, filling each cup about two-thirds full. Bake at the temperature specified on the box for 16-20 minutes, or until a toothpick inserted into the center comes out clean. I prefer using parchment liners to prevent sticking, and you’ll get 22-24 muffins from this batch—plenty to share!

Once the muffins are cooled, I like to give them a light dusting of powdered sugar for a little extra sweetness and a beautiful finish. These Fall Pound Cake Muffins are not only simple to make but also perfect for truly enjoying the flavors of the season. I love love love themed baked (especially holiday baking), so stay tuned for more autumn-inspired ideas.