Pumpkin Muffins - a wonderful Fall treat!

Let's make some Pumpkin Muffins!

My dear friend, Vicki Harrel introduced me to these, and I make them year-round, but Fall is a great time to keep these on hand for the family to nibble on as they meander through the kitchen.  The couldn't be easier!

All you need is:
One box of Spice Cake Mix
One can of Pumpkin (just plain pumpkin - not pumpkin pie filling)
One bag of Vanilla Chips (or White Chocolate Chips)

Mixing bowl, mixing spoon, MINIATURE muffin pan and a cooling rack

Preheat your oven to 350 degrees and spray your mini muffin tin with cooking spray.  Be careful to spray each cup thoroughly so they don't stick.

In a large mixing bowl, combine spice cake mix with the can of pumpkin. Stir until completely mixed and then mix the vanilla chips into the batter.

Spoon mixture into the mini muffin cups.  (I use a 24 muffin pan or two 12 muffin pans, and this amount is perfect for 24 mini muffins.)  This is a heavy mixture and will not rise a whole lot.  Fill the muffin cups to the top.

Bake at 350 for 20 minutes, then set out to cool for 10 minutes before removing muffins from pan.  After 10 minutes, remove muffins from pan and place on a cooling rack.  Enjoy!  You won't need to worry about shelf life - they won't last long enough.  My family devours these a whole batch in two days.

Bon apetit!