I scour Pinterest for recipes and save my favorites in my Copy Me That app. I use the same app to record the recipes I create from scratch. If you haven't checked it out, please do. It is a very useful application.
I saw several recipes that used a basic boxed cake mix with added goodies to make muffins, cakes,and other munchies. I decided to start with this recipe from $5 Dinners and add my own modifications. The resulting muffins are pretty tasty and very quick to put together.
Easy Gluten Free Pumpkin Muffins
1 gluten free yellow cake mix (I used Hodgson Mills)
1 29-oz can pumpkin puree (NOT pumpkin pie filling, just plain pumpkin)
1/4 c. oat bran (gluten free-I always use Bob's Red Mill GF oat products)
2 tsp. Pumpkin pie spice
1 c. coarsely chopped nuts
2 eggs (if you are allergic, just leave them out. It will still work).
Preheat oven to 350 degrees. Place muffin papers into two 12 muffin pans (it makes 24 muffins) or grease the pans. I only have one 12 muffin pan, so I made mine in two batches.
Mix all ingredients together just until blended. I used a Kitchenaid mixer and blended everything but the nuts, then stirred them in.
Fill muffin cups about 3/4 full. The dough is very thick, so you may want to pat it down into the cup just a little.
Bake 20-25 minutes. At 7000 feet, it took exactly 25 minutes.
That's it! Now we have a somewhat healthy munchy for our lunches and it will be good with coffee in the morning.