Pumpkin Muffins

Thanks to my friend, Linda S. who took pity on my hungry husband at church one Sunday, we got a chance to discovered this wonderful treat. Also this recipe is fabulously easy and delightfully yummy. Mix all ingredients together until smooth

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 18 muffins

Ingredients

1 yellow cake mix 18.25 ounce
1 small can pumpkin 15 ounce
1 egg
1/4 cup oil
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup Chocolate chips or nuts

Instructions

Place ingriedents without chocolate chips into a mixing bow, and stir until all ingriedents are smoothed and blended together. Add the chocolate chips and fold in.
With using the paper liners, filling the muffin tins 2/3 full, this recipe made 18 muffins.
Bake in 350 degree 20 to 25 minutes.

Recipe Notes

These muffins freeze very well, and also travel well in a covered pan.

Note: Shrinkflation assistance - double batch addition
I needed 10 extra ounces out a third cake mix box for the double batch I was making. I used a scale to measure the proper amount in ounces to match the original recipe. So annoying. Therefore, not only is the cake mix more expensive but you need a portion of a third cake mix. You are then left with a portion of cake mix afterwards.