Pumpkin Pie Muffins

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Fall is here Yall! Well we at least we have cooler days that hint at the impending Fall here in Texas… our mornings are the perfect fall weather and by mid day we remember we live in Texas. Our “real” fall doesn’t start until right after Halloween but I get so excited at the slightest bit of cooler weather that I start making as many things as possible with pumpkin and apples. My house becomes Halloween and Fall centeral and we start our spooky movie marathons. I mean we do watch ghostbusters and hocus pocus all year long but we tend to watch it a few more times in the month of October.

These Pumpkin Pie Muffins are probably the easiest fall recipe out there as it only has 4 ingredients and takes less than 30 minutes for the entire thing. My kids love these Casey smooth fall tasting muffins. they never last long but if you don’t have as large of a family as i do they can be stored in an air tight container for a few days or in the refrigerator which I prefer. They warm up perfectly zapped in the microwave a few seconds and served with a little pat of butter.

Ingredients:

• 1 can Solid Pumpkin puree
• 1 box of yellow cake mix
• 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon

Directions:

Mix everything together and spoon into muffin tins 3/4 the way full and bake at 350º F.

I love to make mini muffins for my family which take just a few minutes less than regular sized muffins at around 12-14 minutes. Full sized take 18-20 minutes until the toothpick comes out clean with no dough sticking to it. Allow to cool slightly before removing from pan. I also prefer the silcone muffin liners that are reusable verses the paper ones. I feel that they bottoms get less browned with the silicone ones. I hope that your family enjoys these Pumpkin Pie Muffins as much as we do.