Easy Pumpkin Muffins

• FOR THE MUFFINS:
• 1 box Spice Cake Mix (18 Ounce Box)
• 1 can Pureed Pumpkin (15 Oz)
• 1 box Instant Vanilla Pudding Mix, 3.5 Oz
• 1 teaspoon Vanilla Extract
• 1/2 cups Light Brown Sugar (plus Some To Sprinkle On Top)
• 1 Tablespoon Sour Cream
• 2 whole Eggs
• 1/2 cups Vegetable Oil
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• _____
• FOR THE TOPPING (optional):
• 1 stick Butter, Room Temperature
• 1 cup Flour
• 1 cup Brown Sugar

1. Line a standard cupcake pan with paper liners. Preheat oven to 350F degrees.
2. In a stand mixer (or using a handheld electric mixer), mix together cake mix, pumpkin puree, pudding mix and vanilla until thoroughly combined. Then add brown sugar, sour cream, eggs, oil and spices. Mix until combined.
3. Using a 1/4 cup ice cream scoop, fill each cupcake about 2/3 full. Leave some room for expansion! Sprinkle the tops with a little brown sugar.
4. Bake for 30 minutes.
5. Optional Streusal Topping: I highly recommend this topping. It really adds something special to these muffins. Instead of sprinkling brown sugar on top, just combine 1 stick (room temperature) butter, 1 cup flour, 1 cup brown sugar. Using a pastry cutter of fork, cut the butter into the brown sugar and flour until well combined. Sprinkle some of the topping on each muffin & bake as directed.
6. Cook's note: For a little variety, add some chopped Granny Smith apples for a pumpkin apple muffin. Also, try making these as mini muffins. Kids go crazy over them!
7. * Recipe adapted from Copykat Recipes

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Taken from tastykitchen.com/recipes/desserts/easy-pumpkin-muffins-2/ (may not work)