Prep 10 mins
Cook 25 mins
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!!
- 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)
- 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.