RECIPE FOR PUMPKIN MUFFINS USING CAKE MIX RECIPES

Steps:

• Step One: Preheat Oven and Prepare Pan
• Preheat the oven to 375 (350 for dark or nonstick pans) degrees Fahrenheit. Line the pan with foil or waxed paper and spray with cooking spray.
• Step Two: Beat Eggs
• Using an electric mixer, beat the eggs on high in a medium bowl for approximately two minutes or until they thick and entirely yellow-colored.
• Step Three: Beat Pumpkin
• Beat the pumpkin into the eggs until well mixed.
• Step Four: Add Cake Mix and Spices
• Gradually add in the cake mix, nutmeg, cinnamon, and cloves while mixing at low speed. Continue mixing for one minute.
• Step Five: Bake the Cake
• Pour the cake into the pan and bake for 10-14 minutes or until cake springs back after being lightly touched in the middle. After baking, immediately remove the cake from pan using towels and cover with powdered sugar. Remove foil or waxed paper and carefully roll cake and towel from narrow end. Allow cake to cool for at least an hour on cooling rack.
• Step Six: Prepare Filling
• In medium bowl beat cream cheese and brown sugar with an electric mixer on high until smooth. Add whipping cream and beat until stiff. Mix in two tablespoons of pecans.
• Step Seven: Frost and Roll the Cake
• Unroll the cake and remove the towel. Spread two-thirds the cream cheese mixture over the cake and roll back up. Spread the remaining one-third of frosting on the cake.

Steps:

• For the muffins: Preheat oven to 400 degrees. Generously grease 12 muffin tins. Sift the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in the butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together the pumpkin puree, evaporated milk, egg, and vanilla. Pour the pumpkin mixture into the flour mixture. Add the raisins, if using. Fold gently until the mixture is just combined.  Pour into the greased muffin tin- the batter hardly ever fills all twelve unless you keep it down to 1/2 full.  For the topping- in a small bowl, combine the sugar, cinnamon and nutmeg. Sprinkle all over the top of each unbaked muffin. Bake for 20-25 minutes, until golden brown. Allow to cool in pan for 10 minutes, then remove and allow to cool completely. Ice with cream cheese frosting, if desired. For the frosting: Combine the butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer. Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.