PUMPKIN SPICE MUFFINS...FIRST BATCH OF THE SEASON

I promised to share this fabulous recipe for

the infamous Pumpkin Spice Muffins.

These are soft, moist and could easily

be a cross between a cupcake and a muffin.

The consistency is lighter than a muffin....

you may want to make a double batch as they disappeared quickly!

I debated on whether or not to frost them, but decided

we all would enjoy them just plain.....

marvelous with coffee or tea in the afternoon.....

I must mention the lovely scent of pumpkin and spice

that will fill your home while they are baking....

it put us all in the mood for autumn....

PUMPKIN SPICE MUFFINS

(1) box of Spice Cake mix (15.25 to 18.25 ounces)

(1) box Pumpkin Spice Instant Pudding Mix (3.4 ounce)

1 1/2 teaspoon pumpkin pie spice

1 t. cinnamon

½ t.nutmeg

1/2 cup sour cream

1 cup pumpkin puree

1/2 cup vegetable oil

3 eggs (lightly beaten)

2 teaspoons pure vanilla extract

Preheat your oven to 350 degrees. Line a muffin pan with paper liners or spray with cooking spray. Set pan aside.

In a bowl combine cake mix, pudding mix, and pumpkin pie spice. Whisk ingredients together just so they are combined. Set aside.

In a separate, large mixing bowl combine sour cream, pumpkin puree, oil, eggs, and vanilla. Mix together until thoroughly combined. Slowly add in dry ingredients and continue mixing (scrape down sides of the bowl as needed) until thoroughly combined. Cupcake batter will be thick.

Using a cookie dough scoop, fill cupcake liners about 2/3 (a little more than half full) of the way full. Bake in the oven for 18-20 minutes, closer to 20 minutes. Do not over bake cupcakes

Estelle's Sweet Tip

I added dried cranberries and pecans to the last batch...

even better!!