Pumpkin Snickerdoodle Muffins

Pumpkin Snickerdoodle Muffins 1 pkg Krustez cinnamon crumb cake mix 1 15 oz can pumpkin puree 1/8 cup water 1 tsp pumpkin spice 1/2 tsp ground nutmeg 1/4 cup cinnamon topping (from mix) Save remaining cinnamon topping to use on the top muffins Pre-heat oven to 350°. Whisk cake mix, pumpkin spice and nutmeg in a large bowl. Add in pumpkin, water, and cinnamon topping and stir until combined. Fill 12 cupcake liners 3/4 the way full with batter. Sprinkle 1-2 tsp of the cinnamon topping on top and press down lightly with the back of a spoon. Bake for 25 minutes or until a tooth pick comes clean. Remove from oven and allow to cool in pan for 2 minutes, then transfer to a cooling rack.