These are from the Cupcakes from the Cake Mix Doctor.
Ingredients:
Vegetable oil spray for misting the pan (I used cupcake liners instead)
1 package (17.8 ounces) chocolate chip muffin mix
1 cup canned pumpkin (pure pumpkin)
½ cup milk
1 large egg
½ teaspoon pumpkin pie spice
1 small handful of chocolate chips (hey, it can't hurt!)
Place a rack in the center of the oven and preheat the oven to 400° F. (I set my oven at 375° F). Mist the bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.
Place the muffin mix in a large mixing bowl and make a well in the center. Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet ingredients together with a wooden spoon just until combined, 20 strokes. The batter will still be a little lumpy. Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full. Place the pan in the oven.
Bake the muffins until they just spring back when lightly pressed with your finger, 20 to 22 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes. The muffins are ready to serve.
Store these muffins, in a cake saver or under a glass dome, at room temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator before serving.
Ingredients:
Vegetable oil spray for misting the pan (I used cupcake liners instead)
1 package (17.8 ounces) chocolate chip muffin mix
1 cup canned pumpkin (pure pumpkin)
½ cup milk
1 large egg
½ teaspoon pumpkin pie spice
1 small handful of chocolate chips (hey, it can't hurt!)
Place a rack in the center of the oven and preheat the oven to 400° F. (I set my oven at 375° F). Mist the bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.
Place the muffin mix in a large mixing bowl and make a well in the center. Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet ingredients together with a wooden spoon just until combined, 20 strokes. The batter will still be a little lumpy. Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full. Place the pan in the oven.
Bake the muffins until they just spring back when lightly pressed with your finger, 20 to 22 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes. The muffins are ready to serve.
Store these muffins, in a cake saver or under a glass dome, at room temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator before serving.
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