4-Ingredient Pumpkin Spice Muffins

4-Ingredient Pumpkin Spice Muffins 1 box (18.25 ounce) spice cake mix 1 can (15 ounce) pumpkin puree 1/2 cup water 1/3 cup Hershey’s cinnamon chips 1/4 cup chopped pecans cupcake wrappers Cooking spray Preheat oven to 400 degrees. Line muffin tins with wrappers, lightly coat with cooking spray; set aside. In a large bowl, stir together the spice cake mix, pumpkin, and water until completely incorporated. Then fold in the cinnamon chips and pecans. Fill each muffin slot 3/4 of the way. Bake for about 18-20 minutes or until a toothpick comes out with just a few crumbs. Serve warm or at room temperature. Notes • Can’t find cinnamon chips in the baking aisle? Use butterscotch or chocolate instead! • These muffins are best served the same day or the next day, slightly warmed.