Okay.
I’ll share my secret recipe for Pumpkin-Spice Muffins.
It’s super simple, so much so it can barely be called a recipe.
They’re moist, flavorful, and you can whip some up in a jiffy.
![](http://cindy-campbell.com/wp-content/uploads/2011/11/pumpkin-spice-muffin.jpg)
…They only take 2 ingredients.
Total.
Mix 2 ingredients together and bake.
That’s it!
![spice muffin ingredients](http://cindy-campbell.com/wp-content/uploads/2011/11/spice-muffin-ingredients.jpg)
You do not have to add and water, oil, or eggs to the cake mix. Just the canned pumpkin. Then cook as directed on the box.
Quick Tip: The batter is pretty thick… so before you put the muffins in the oven, wet you finger tip and push down the spikes in the batter. That way your pumpkin-spice muffins wont have burnt peaks.
An added bonus is that pumpkin is full of fiber and nutrients, so the muffins are a healthy alturnative to many morning pastrys you might come across. (I actually came across this recipe many years ago on a Weight Watchers message board).
Enjoy!
I use this same recipe except I add 1 small serving container of unsweetened applesauce to lighten it up a bit. I’ve also added sliced almonds and chopped pecans for some variety. I mean you can never go wrong with pumpkin!
Your add-in ideas sound delicious!