Easy Pumpkin Muffins

Line a standard cupcake pan with paper liners. Preheat oven to 350F degrees.

In a stand mixer (or using a handheld electric mixer), mix together cake mix, pumpkin puree, pudding mix and vanilla until thoroughly combined. Then add brown sugar, sour cream, eggs, oil and spices. Mix until combined.

Using a 1/4 cup ice cream scoop, fill each cupcake about 2/3 full. Leave some room for expansion! Sprinkle the tops with a little brown sugar.

Bake for 30 minutes.

Optional Streusal Topping: I highly recommend this topping. It really adds something special to these muffins. Instead of sprinkling brown sugar on top, just combine 1 stick (room temperature) butter, 1 cup flour, 1 cup brown sugar. Using a pastry cutter of fork, cut the butter into the brown sugar and flour until well combined. Sprinkle some of the topping on each muffin & bake as directed.

Cook’s note: For a little variety, add some chopped Granny Smith apples for a pumpkin apple muffin. Also, try making these as mini muffins. Kids go crazy over them!

* Recipe adapted from Copykat Recipes