Pumpkin Muffins

As the leaves begin to fall and the weather begins to chill, all of those warm, comforting flavors like pumpkin, apple, cinnamon, and cranberry seem to just taste so good!!! Last year, the great student teacher that I had shared a wonderfully simple recipe for tasty, healthy pumpkin muffins that we must have made at least 10 times last fall!!! They are SUPER quick and low in cholesterol and fat since there are no oil or eggs in the recipe.!! I have been waiting for the weather to chill before sharing this recipe!!

Pumpkin Muffins

1 box Yellow or Spice Cake mix

1 small can of pumpkin

1 tsp. vanilla

In a mixing bowl, mix together the 3 ingredients well. Fill greased muffin tins to 2/3 full. (I like to use the small muffin pans so the muffins are just bite size!!). Bake for 10 minutes or til done.

You can ice these with your own cream cheese icing or store bought cream cheese icing, or just dust them with powdered sugar or a mix of granulated sugar and cinnamon. I guarantee that your family will come back for more!!!!