Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
2 oiled or foil-lined muffin tins.
Bake for 20
n a separate bowl combined pumpkin, oil, eggs, water, and spices
br>Other variations: Try the recipe with vanilla pudding and pie
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.
Place cake mix, pumpkin puree, applesauce, and pumpkin pie spice into a large blender or food processor and blend until batter is smooth, about 1 minute. Transfer batter to a bowl and mix cinnamon chips into batter. Scoop into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Preheat oven to 350 degrees.
Mix together cake mix, pumpkin, water, cranberries, pumpkin pie spice, and fiber one.
Use muffin tin liners or Pam the muffin tin well.
Pour the batter into the tins.
Mix together cinnamon, oats, and brown sugar.
Sprinkle on tops of muffins.
Bake for 30-40 minutes until a toothpick inserted comes out clean.
. Spray a 6-cup muffin tin with nonstick cooking spray
Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat pumpkin puree, water, and eggs together in a bowl until smooth. Stir cake mix into the pumpkin mixture until you get a smooth batter. Gently fold chocolate chips through the batter. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Scoop pumpkin out of cans into bowl.
Poor cake mix into bowl.
Add cinnamon, nutmeg to your taste.
Mix. Don't over mix or they will come out mushy. A few white cake mix lumps are okay -- they cook up fine.
Poor into muffin tray sprayed with Pam or lined with muffin cups. Fill each cup as big as you want the muffins because they do not rise.
Cook according to cake mix directions. About 350 degrees for 35-40 minutes.
Let muffins sit for at least five minutes for them to firm up.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Spray 28 mini muffin cups with cooking spray or line with paper liners.
Mix pumpkin puree, spice cake mix, and water together in a bowl until batter is smooth. Fill muffin cups 2/3-full with batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 17 minutes.
t the seeds. Cut the pumpkin into large chunks. Bring a
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
and line two 12-muffin pans with paper baking cups
he 1/3 can of pumpkin on top of the cornbread
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
Filling recipe follows; heat oven to 375\u00b0, grease a 15x10x1 jelly roll pan. Line top and sides with wax paper.
Grease wax paper. Beat eggs and sugar unitl fluffy, beat in pumpkin, stir in dry ingredients. Pour into pan, spread evenly sprinkle with nuts. Bake for 13-15 min. Invert onto towel dusted with powdered sugar, peel off wax paper, roll up cake and towel together from short side.
Place seem side down on wire rack, cool completely. Unroll cake, spread with filling, re-roll cake, refrigerate untilready to serve.