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“You can't get much easier than starting off with a cake mix and a can of pumpkin! The bonus? No oil in these incredibly moist muffins! I like the crunch of coarse raw sugar on top of them, but you can also use white or brown sugar or make a streusel topping. Dried cranberries or mini chocolate chips are also good mixed into the batter for a little extra 'zing'! Enjoy!!”
21-24 muffins

Ingredients Nutrition

  • 1 (18 1/4 ounce) box cake mix (yellow or spice cake work well)
  • 1 (15 ounce) can pumpkin puree
  • 14 cup water
  • 1 egg
  • 12 teaspoon cinnamon
  • 1 dash nutmeg (optional)
  • coarse sugar (washed raw cane sugar(in the sugar aisle)


  1. Preheat oven to 350 degrees. Combine cake mix, pumpkin, water, egg, cinnamon, and nutmeg in a large bowl. Mix well. Spoon into muffin cups. Top with 1/2 t. raw sugar each. Bake for 25 minutes or until tops spring back when lightly touched. Cool on wire rack. Enjoy.

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