SNICKERDOODLE PUMPKIN MUFFINS

(4 INGREDIENT!) SNICKERDOODLE PUMPKIN MUFFINS 1 package (21 oz) Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix 1 tablespoon pumpkin pie spice 1 (15 oz) can pumpkin 2 tablespoons milk, 2% or whole 1/4 cup cinnamon crumb mix (included in the box) plus more for topping Preheat oven to 350 degrees and line a cupcake pan with paper liners. In large mixing bowl combine the cake mix and pumpkin pie spice, stir with a wire whisk. Add the can of pumpkin, milk, and 1/4 cup of the cinnamon crumb mix (included in cake mix box). Stir together with a wooden spoon until combined. Do not over mix, you just want to mix until there are no flour pockets remaining. Fill each cupcake liner almost full (a little over 3/4 full). Sprinkle the remaining cinnamon crumb mixture over the top and lightly press down so the crumbs adhere to the batter. Bake for 22-25 minutes. A toothpick should come out clean when inserted. Cool in the cupcake pan for 3 minutes and then remove to a wire rack to cool completely.