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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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You can't get much easier than starting off with a cake mix and a can of pumpkin! The bonus? No oil in these incredibly moist muffins! I like the crunch of coarse raw sugar on top of them, but you can also use white or brown sugar or make a streusel topping. Dried cranberries or mini chocolate chips are also good mixed into the batter for a little extra 'zing'! Enjoy!! Ingredients:
1 (18 1/4 ounce) box cake mix (yellow or spice cake work well) |
1 (15 ounce) can pumpkin puree |
1/4 cup water |
1 egg |
1/2 teaspoon cinnamon |
1 dash nutmeg (optional) |
coarse sugar (washed raw cane sugar(in the sugar aisle) |
Directions:
1. Preheat oven to 350 degrees. Combine cake mix, pumpkin, water, egg, cinnamon, and nutmeg in a large bowl. Mix well. Spoon into muffin cups. Top with 1/2 t. raw sugar each. Bake for 25 minutes or until tops spring back when lightly touched. Cool on wire rack. Enjoy.
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