This recipe isn't anything new, but I've added some south-of-the-border tweaks that have taken it over the top in yumminess without adding complications! This is one of my favorite "go to" recipes, and is a hit anywhere I've taken it. Enjoy!
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)
2Fill the muffin tins about half way...these little babies will rise nicely!
3Nice, 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!
4Bake 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!
5P.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!