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Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Pumpkin Flakes (pumpkin, Maltodextrin, Yellow Corn Flour), Soybean Oil, Spices, Salt, Leavening (baking Soda, Sodium Acid Pyrophosphate), Xanthan Gum, Arabic Gum, Caramel Color, Annatto (color)

You'll need: 2/3 cup water. 1/4 cup vegetable oil. 2 eggs. Tip: Add 1/2 cup butterscotch chips for a tasty treat. 1. Heat: Heat oven to 350 degrees F. Line muffin with paper baking cups or lightly grease. 2. Stir: Stir together water, oil, eggs and muffin mix until blended. Fill muffin cups 2/3 full. 3. Bake: Bake as directed below or until toothpick inserted in center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 12 standard muffins; 17-19 minutes bake time; temperature 350 degrees F. 26-30 mini muffins; 10-12 minutes bake times; temperature 350 degrees F. High altitude (over 5000 feet): prepare as directed, adding an additional 2 tablespoons water. Do not eat raw batter.