Cooking Instructions:

Preheat your oven to 350°F (180°C) and line a 12-count muffin pan with muffin liners.

In a large bowl, combine the spice cake mix and pumpkin puree. Mix until smooth using an electric mixer or whisk.

Gradually add the cake mix, a third at a time, to the pumpkin mixture to prevent overmixing. It's important to avoid overmixing to guarantee light and fluffy muffins.

If you're using walnuts, fold them through the batter gently to distribute them evenly.

Spoon the batter into the prepared muffin pan, filling each liner about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For best results, remember to store your muffins in an airtight container in the refrigerator for up to a week or freeze them in a ziplock bag for up to six months.

If you want to make mini muffins, simply use mini muffin liners and adjust the baking time to 8-10 minutes. Feel free to experiment by adding a glaze for extra sweetness or using different cake mixes to create your own unique flavors!