Ingredients:

  • 1 box (15.25 oz) spice cake mix
  • 1 can (15 oz) 100% pure pumpkin puree
  • 1 tsp pumpkin pie spice

Instructions:

  1. Preheat your oven to 350°F (190°C). Line a 12-cup standard muffin tin with parchment paper liners to prevent sticking.
  2. In a large mixing bowl, combine the dry spice cake mix, the canned pumpkin puree, and the 1 tsp of pumpkin pie spice.
  3. Using a large silicone spatula, fold the ingredients together by cutting through the center and lifting from the bottom until no dry streaks of flour remain. The batter will be thick.
  4. Using a 2-ounce cookie scoop, distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake for 18 minutes until the tops are matte and spring back when pressed.