Too Easy Pumpkin Muffins

Debbie1966's Note:

This moist muffin is so tasty and healthy - you'll feel almost guilty making and serving them!!

• Total Time: 22 mins
• Prep Time: 3 mins
• Cook Time: 19 mins

Ingredients:

Servings: 18

• 1 (18 ounce) box yellow cake mix, unprepared
• 15 ounces libby solid pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions:

1. Put all ingredients into a bowl and stir until moistened.
2. You do NOT need any liquid- only the pumpkin and cake mix- keep stirring- it will be wonderful!
3. Drop by spoonfuls into lightly greased muffin pan.
4. Bake at 350 degrees for 19- 23 minutes.

Reviews

[TheCookinMom]

I have children with food allergies, and I have to make most of their food from scratch. What a treat to find something tasty and simple. I used "Duncan Hines moist deluxe butter recipe golden mix" for an allergy free recipe (the mix does not claim to contain egg or milk). I have to report, though, that I liked them more than my little ones. Maybe it's more of a grown up treat.

[Gingita]

Great! I make them for my children with multiple food allergies. They're good when following the recipe to the letter, but my kids (preschoolers) like them best when I double the pumpkin. If you decide to do this they'll be much more moist, but you'll have to extend the baking time 10-15 minutes.

[Karabea]

These are delicious! I accidentally put too a little too much of the ground cloves because I read it wrong, and I decreased the nutmeg to 1/4 tsp because my husband is not crazy about the taste of nutmeg. After baking, I topped with butter and a sprinkle of cinnamon-sugar when they came out of the butter. These were very easy and delicious! I thought they were even better the next day. I made them Sunday morning, and I just had another one for breakfast today (3 days later)--still moist and delicious!! I will definitely make these again, thank you for posting!