I made these as an easy grab and go kind of breakfast/snack, which has been extremely helpful this week (Busy week of Triathlon stuff). I froze about half of them and pull them out of the freezer as needed
Ingredients
Serving Size-1 Muffin (Yields 24 Muffins)
Calories: 97
1 (15 ounce) can pumpkin
1 (18 ounce) box Duncan Hines Moist Deluxe Spice Cake Mix
3/4 cup water
nonstick cooking spray
Mix pumpkin, cake mix, and water together with a hand mixer. Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease). Bake at 350* for 18-22 minutes or until the muffins “spring back” when lightly touched.
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