Butterscotch Pumpkin Muffins W/Cream Cheese Frosting
1 - 18.25 oz Duncan Hines spice cake mix
2 - cups fresh pumpkin puree or
1 - 15 oz can plain pumpkin
1 - cup butterscotch chips
Preheat oven to 350 degrees. Empty the cake
mix into a large bowl. If it looks lumpy then sift
the cake mix. Once sifted, add the pumpkin and
mix well. Stir in the butterscotch chips and mix to
combine. Spray a mini muffin pan with non stick baking spray.
Using a cookie scoop drop the batter into each
muffin cup. Keep in mind the way the batter looks
in the pan is how your muffins will shape after
baking. I smoothed mine a bit. Bake for 12 - 14
minutes. Remove from oven and let cool in the
muffin pan for 5 minutes then remove to a plate.
When completely cool frost with cream cheese frosting or eat plain.
Note: do not add required ingredients on the back
of the box for the cake, just use the dry cake mix
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