You know how people like to buy pumpkins before Halloween, save them through Thanksgiving to display and then throw away? Well in my neighborhood, the weekend after Thanksgiving you can collect numerous perfectly good pumpkins on the curb. My neighbors quite happily donate them to me. Then begins a week of nonstop cutting and canning of pumpkin just so I can use it in recipes such as this one! It has four ingredients and is super easy. You would never know these muffins have no oil or eggs in them. They are moist and rise like any other muffin.
1 Classic Yellow Cake Mix
1 store can or 1 home canned quart of cubed pumpkin
1 teaspoon of pumpkin pie ground spice
Sugar to sprinkle
If using home canned cubed pumpkin, drain and mash with a fork. Drain any additional juice.
Hand mix pumpkin pie spice and cake mix into the pumpkin. It will be stiff at first and then loosen up. Batter will be a bit thicker than normal cake mix batter.
Using two spoons to help with distribution, place batter evenly into a twelve muffin cup pan. Sprinkle sugar lightly on top of muffins to form a sweet crust after baking.
Bake at 350 for 20 to 24 minutes.
Note: You can do this with a chocolate cake mix as well, minus the pie spice. It is wildly popular in my house!