Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, combine the cake mix and pumpkin puree. Mix until just combined. Be careful not to overmix, as this can result in tough muffins.
3. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
4. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
5. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Short Tips
* For an extra touch, sprinkle a little cinnamon sugar on top of the batter before baking.
* Add a handful of chocolate chips or walnuts to the batter for a different flavor profile.
* Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
