Breads

Easy Pumpkin Muffins

· 1 (15 ounce) can pumpkin puree (just plain pumpkin -- NOT the canned

pumpkin pie filling)

· 1 (15.25 ounce) box spice cake mix

Instructions — Preheat oven to 375 degrees F.

1. 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.

2. 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!

3. Use a scoop to fill prepared muffin tins with batter.

4. 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.

5. These freeze really well, so store in an airtight container or a zip-top bag in the freezer and just thaw as necessary.

Submitted by Joanne Jeffres - Wyoming

Taken from https://www.theseasonedmom.com