I have searched and searched for a good pumpkin muffin recipe, but I just felt that all the recipes I tried were missing something.
So I attempted to try my own recipe and go from there…these muffins are very moist and the hint of cinnamon, nutmeg, ginger, and pumpkin pie spice gives it more of a pumpkin pie taste!
I love nuts in my muffins, so I also decided to use pecan halves in this recipe.
1 box of Betty Crocker white cake mix
1 15-oz can of Libby’s Pumpkin
3 tbsp milk
1/4 cup sugar
1/2 tsp cinnamon
pinch of nutmeg
pinch of ginger
pinch of pumpkin pie spice
1 cup of pecan halves
Mix together the white cake mix and can of pumpkin.
Add milk to moisten the batter.
Add sugar, cinnamon, nutmeg, ginger, and pumpkin pie spice.
Stir until well combined.
Add pecan halves and stir well.
Pour into prepared muffin pans.
Bake at 350 degrees fro 25-30 minutes, or until toothpick inserted comes out clean.
I used Jamie’s recipe for buttercream frosting over at mybakingaddiction.com