easy pumpkin muffins ole'

How To Make easy pumpkin muffins ole'

• 1

  This is sooo easy...you'll love it! Preheat oven to 350 degrees. Prepare two 24-count mini muffins pans. I like to use the mini cupcake liners. Place cake mix in bowl - add pumpkin, water, vanilla, and spices. Stir thoroughly. (I do by hand...if the batter is a little lumpy, it's not a problem)
• 2

  Fill the muffin tins about half way...these little babies will rise nicely!
• 3

  Nice, but not necessary....a yummy crumble topping! I basically melt a stick of butter, add about 3/4 c. flour, 1/3 c. white sugar, 1/3 c. brown sugar, 2 (or more!) tsp. cinnamon, a pinch of allspice, about a tsp. of Mexican vanilla, and 1/2 c. finely chopped nuts. Mix well (com' on...stick your hands in it!). I then add 1 tsp. to each muffin. This makes a lot of topping, but I just store it in the fridge and have it at the ready for the next batch of muffins!
• 4

  Bake for approximately 20 minutes....and voila'...you have the most moist, delicious, pretty, and impressive mini muffins around! It's amazed me how well these retain their moistness and flavor - and they freeze well, too!
• 5

  P.S. This will work well, too, with a Carrot Cake Mix. I've even tried a Butter Pecan cake mix, but wouldn't recommend it...lol!
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