Easy Pumpkin Muffins

Using canned pumpkin and a box cake mix, these muffins don't get much easier than this. Plus, everyone really liked them! Enjoy!

Easy Pumpkin Muffins

Ingredients:

• 1 box spice cake mix
• 1 can pumpkin puree (15 oz.)
• 1/2 cup chips of choice (chocolate, white chocolate, cinnamon, butterscotch, etc.)
• 1/2 cup water

Directions:

1. Preheat oven to 375 degrees. Spray or line about 20 muffin cups.
2. Mix cake mix, pumpkin puree, chips and water together under blended.
3. Portion out evenly between your prepared muffin cups.
4. Bake for approximately 15 minutes, or until a tester comes out clean from the center of your muffins.

Marsha's Notes:

I was worried that 375 on convection would be too hot, but it was fine. I also thought 15 minutes would not be long enough, but for smaller muffins it was fine. I also used a decorative fall silicone mold, which makes slightly bigger muffins, and those needed about 3-5 minutes longer than the smaller muffins. To use them up, I used a few white chocolate chips and a few milk chocolate chips for the muffins shown in the pictures, but you can use any chips you like. You can also add nuts or dried fruit.