Ingredients:
1 box (15.25 oz) vegan yellow cake mix (make sure it’s egg and dairy-free; brands like Duncan Hines or Betty Crocker may have options)
1 can (15 oz) pure pumpkin (not pumpkin pie filling)
1/2 cup water
1 tsp ground cinnamon
Optional: 1/2 cup vegan chocolate chips or nuts for added texture
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Mix Ingredients:
In a large mixing bowl, combine the cake mix, pure pumpkin, water, and ground cinnamon. Mix until smooth and well combined.
Add Optional Ingredients:
If using, fold in the vegan chocolate chips or nuts.
Bake:
Divide the batter evenly among the muffin cups.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
