Do you have an extra can of pumpkin puree left over from Thanksgiving?  If so, you might want to try this yummy, and really simple muffin recipe.

Jim’s mom was out for a visit last month.  She travels down from New England every fall.  It is a highlight of our year.  In addition to just the joy of getting to spend time with her, she spoils us with her yummy cooking.  This year she made a new muffin recipe for us while she was here.  We weren’t surprised that they were delicious, but we were surprised when she told us the recipe only calls for three ingredients.   These muffins are the perfect thing for breakfast on a crisp fall or winter morning.

Pumpkin Spice Muffins
1 Spice Cake Mix
1 15 oz. can of 100% Pure Pumpkin Puree
Brown Sugar

Mix the can of pumpkin puree and the cake mix together (that’s it!) and spoon into greased muffin tins. Sprinkle brown sugar on top of the batter in the tins.  Bake at 400 degrees for about 20 minutes.  Cool a bit – serve warm.  Enjoy!