Super moist and delicious, breakfast treat for Fall.
Ingredients:
1 (15.2 oz.) cake or muffin mix (I used Betty Crocker’s Cinnabon
Cinnamon Streusel Muffin Mix)
1 (15 oz.) can pumpkin puree
2 oz. cream cheese, optional
1 ½ teaspoons pumpkin pie spice
½ cup cinnamon chips, (optional)
Directions: Preheat oven to 425 degrees F. Line muffin tin with 12 muffin/cupcake
papers. Mix all the ingredients together
and fill cupcake liners 2/3 of the way full.
Bake for 16 – 21 minutes or until a toothpick inserted into the center
comes out clean. Cool completely. Glaze with Pumpkin Cream Cheese Glaze and/or
Pumpkin Butter
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| Ingredients |
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| Batter |
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| Ready to Bake |
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| Just Out of the Oven |
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| Glazed with Pumpkin Cream Cheese Glaze |
