1. Preheat oven to 400 degrees.

2. Prepare your muffin tins with cupcake liners, or just grease the tins.

3. In a bowl, dump your cake mix. Add your canned pumpkin.

4. Stir just until mixed, about 25 strokes.

5. Using ice cream scoop, fill your muffin tins about 80% full.

6. For moister muffins, leave the middle tins empty of muffin mix. Instead, fill the 2 middle tins with water to steam bake.

7. Bake in oven for 20-23 minutes.

Optional

1. Add chocolate chips, pumpkin spices, nuts, or whatever you enjoy mixed with pumpkin.

2. If you're out of liners, you can cut down parchment paper to 6" squares and make those fancy tall muffin liners they use at the restaurants.

3. To freeze, simply wrap individual muffins in cling wrap and drop in the freezer. Don't set a roast on top of them unless you prefer muffin crumbs.