2. Canned pumpkin, 15 oz. (not pie filling)
3. Nuts, seeds, raisins, dates of your choosing if desired
Combine dry cake mix and pumpkin...stir, stir, stir. Batter will be thick. Set aside for about 10 minutes, if desired, to rest batter and let dry mix incorporate into pumpkin, then stir, stir, stir again until well incorporated..batter will still be thick. Stir in nuts, seeds, raisins and/or dates if desired. Spray a muffin pan with spray oil and plop thick batter into muffin tins filling each about two-thirds full. (Don't forget to taste the batter...it's awesome. I was looking for something to spread it on).
Bake in preheated 350 degree oven for 12 - 15 minutes until golden brown. Makes 16 - 18 muffins.
I've also used lemon cake mix and vanilla cake mix but I think the spice cake mix is the best due to the added spices. The moisture is perfect so don't add any liquid. My sister added applesauce one time and water another time and the muffin tops were tacky after cooled.