I could eat pumpkin-flavored treats all day long, and when I read a recipe that called for only two ingredients, I was ready to bake — with a revision to the original recipe, of course.The original recipe called for one 15-ounce can of pureed pumpkin and one yellow cake mix.  I substituted a spice cake mix instead.  It was easy to dump the two ingredients into a bowl and stir by hand, place blobs into a greased muffin tin (the recipe makes 12 regular-sized muffins), and bake at 350 degrees for about 15 minutes.  Before inserting the muffin tin into the oven, I wet my fingers slightly and patted down the top to get rid of all the sticking-up parts of the dough.

Once baked, they formed a beautiful top and had a fabulous aroma.  Dan the Man and I enjoyed them for breakfast for several days.  Kids and grandkids loved them too.  Yummo!