Ingredients

The following ingredients have 13 Servings
  • 1 (15 ounce) can pumpkin puree (just plain pumpkin -- NOT the canned pumpkin pie filling)
  • 1 (15.25 ounce) box spice cake mix

Instruction

  • Preheat oven to 375 degrees F.
  • Spray a muffin tin with cooking spray or line with baking cups. If using paper liners, I suggest that you give the paper liners a little spritz of nonstick spray as well, just to prevent any sticking.
  • In a large bowl, use a spatula to fold together pumpkin and dry cake mix. Then I like to use an electric mixer to make sure that the batter is fluffy and completely combined. It will be thick!
  • Use a scoop to fill prepared muffin tins with batter.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for about 5 minutes and then remove muffins to a wire rack to finish cooling.
  • These freeze really well, so store in an airtight container or a zip-top bag in the freezer and just thaw as necessary.