1 vanilla cake mix
1 16 oz can of pumpkin
3 tbsp of ground flax seed (This is optional but it adds more fiber and makes the muffins very moist)
Combine all ingredients thoroughly, however be careful not to over mix. Fill muffin pan 3/4 full with batter and bake according to directions on cake mix for cupcakes. NOTE: I have a hard time finding a 16 oz can of pumpkin so I usually end up buying the big 32 oz can and making a double batch. These muffins freeze really well!