Moist and Delicious!

These muffins are the perfect fall morning pick-me-up. Not too “pumpkinny” according to my friends and family. There is no such thing as too much pumpkin flavor, so I had to rely on their opinion for this recipe. If you are thinking that it sounds like too much trouble, let me just say…cake mix + pumpkin + eggs = easy pumpkin spice muffins.

Pumpkin Spice Muffins

1 spice cake mix (store bought)
1 can (15 oz.) pumpkin
2 eggs

Mix all ingredients together until smooth. Coat jumbo muffin tins with non-stick spray (wipe off excess from top of tray to prevent muffins from falling). Fill muffin tins 1/2 full. Top with streusel (recipe below), bake for 20-25 minutes in 350° oven for shiny pans, or 325° oven for non-stick coated or dark pans. Muffins are done when toothpick inserted in center comes out mostly clean.

Streusel Recipe

1/4 c. packed brown sugar
1/8 c. flour
1/4-1/2 tsp. cinnamon (to your liking)
dash of nutmeg
1/2 c. oats (preferably whole, not quick)
2 T. butter
1/4 c. chopped pecans (optional)

Mix together all ingredients except butter and pecans. Cut in butter until mixture is crumbly. Stir in pecans. Sprinkle over muffin batter in pans.