Pumkin Spice Muffins

Ahh autumn, that time of year when it gets below 95 degrees in Texas and when people start talking about the famed Pumpkin Spice Lattes from Starbucks. I'm not a particularly big fan of pumpkin; I don't like pumpkin pie, or the beverage mentioned above.  Then something happened: I decided to procrastinate doing my Statistics homework.  I wanted needed an activity to keep me occupied.  Muffins!  My husband will surely enjoy having fresh muffins at 10pm on a weeknight!  And so it started.

These are very simple to make, and there are numerous variations depending on the cake flavor you choose.  The best part though, for me at least, was that they came out of the oven feeling heavy, not like cupcakes that are light and fluffy, but dense like a muffin should.  Here's how I did it:

Ingredients:
1 box Spice Cake Mix (or yellow if you prefer)

15-oz can of Pure Pumpkin Puree

1t Cinnamon

1/2 t Nutmeg

 Preheat Oven to 350 degrees.

Start with just the pumpkin and the cake mix in a large mixing bowl.

Using an electric mixer, blend the pumpkin and cake mix.

Add in the cinnamon and nutmeg, scrape down the sides of your bowl and then blend again until the spices are well mixed.

I love this Tivolo spoon, by the way.

I am SUPER messy when it comes to cupcakes and muffins.  I have overcome this challenge by putting all of the batter in to a Ziploc bag (carefully!).

Now cut a nice size bit off the very corner of the bag.

Using the bag like you would for icing you can cleanly deposit the muffin batter into the muffin papers.

After 30 minutes they were done and ready to enjoy with a cup of tea.

I did, by the way, get my homework finished (it was 2am, though) and the people who were lucky enough to get muffins from me at school this morning had no complaints at all.

 HAPPY BAKING!