Easy Pumpkin Muffins

 These are so good and moist. 

They are good without anything on them....but they are even better with cream cheese frosting.

Ingredients

1 (18.25 ounce) package yellow cake mix

1 (15 ounce) can pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.               

***You do not add any oil or eggs to this recipe.  Just follow the recipe.  The batter will seem a bit stiff when putting them in the muffin pans.  But trust me, they are so moist and yummy!!
Cream Cheese Frosting is really good on these too.

Cream Cheese Frosting  
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Directions

1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.