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