Easy Pumpkin Muffins
Makes 12 muffins
1 (18.25 ounce) package yellow cake mix (I use Betty Crocker)
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon + 1 heaping teaspoon cinnamon, divided
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup (4 tablespoons) unsalted butter, melted
1/2 cup sugar
- Preheat the oven to 350 degrees. Put 12 paper liners into a muffin tin, or grease the muffin tin well.
- Mix together the cake mix, pumpkin puree, 1 teaspoon cinnamon, nutmeg, and cloves together in a large bowl. Using a cookie scoop (to measure evenly) or a large spoon, spoon the batter evenly into the lined or greased muffin tin.
- Bake for 20-25 minutes in the preheated oven, or until a toothpick inserted into the muffin comes out cleanly.
- Let the muffins cool for 5-10 minutes. To make the cinnamon sugar, mix the 1/2 cup sugar and 1 heaping teaspoon cinnamon together. Once the muffins are cool enough to handle, dip in the melted butter, then into the cinnamon sugar.