Ingredients
1 package (16 ounces) pound cake mix1 cup canned pumpkin2 large eggs, room temperature1/3 cup water2 teaspoons pumpkin pie spice1 teaspoon baking soda1 can (16 ounces) cream cheese frosting1/2 cup finely chopped pecans, optional
Preparation
In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Scrape sides and bottom of bowl. Beat on medium for 2 minutes.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick comes out clean, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely.
Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.
