Pumpkin Muffins

In honor of Halloween tomorrow (aka best candy holiday ever), I am going to share one of my favorite muffin recipes (which are pretty much just cupcakes for breakfast).  The muffins are super easy and super yummy - so make a bunch and stick them in the freezer.  They make a great healthy snack on the go!

Ingredients
1 can pure pumpkin (not the pumpkin pie stuff - straight up pumpkin for these bad boys)
1 box spice cake mix
3 tablespoons milled flax seed

Directions
Preheat oven to 350F. Mix all ingredients together in a large bowl.  Once they are combined, and you can no longer see clumps of cake mix, fill muffin tin cups ~3/4 of the way full and bake muffins for 18-22 minutes, or until a knife comes out clean.

Some Helpful Notes
- It has been my experience that getting the pumpkin to combine with the cake mix can be a real upper body workout.  So, don't be surprised if you spend a good ten minutes mixing with a wooden spoon and start to develop calluses.  Trust me, the pain is worth it.  These muffins are that good.

- I always use liners in my muffin tin when making these muffins. I don't spray the tin with any kinda of cooking spray before putting the liners in and I've never had a problem with the muffins getting stuck.

- Cooking times can vary a lot with different ovens, so I usually check my muffins around 16 minutes with a knife, or you can tap the tops with your fingers.  If the knife comes out messy or the muffin tops sink a bit, let them bake a little longer.

- If you are feeling fancy, add some chocolate chips to the batter.  It will change your life.