Page 338 - Cupcakes

2. Place the muffin mix in a large mixing bowl and make a well in the center.

Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet
ingredients with a fork to combine and break up the egg yolk. Stir the wet and
dry ingredients together with a wooden spoon just until combined, 20 strokes.
The batter will still be a little lumpy. Spoon or scoop ⅓ cup batter into each
prepared muffin cup, filling it three quarters of the way full. Place the pan in the
oven.

3. Bake the muffins until they just spring back when lightly pressed with your
finger, 20 to 22 minutes. Remove the pan from the oven and place it on a wire
rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins,
lift them up from the bottoms of the cups using the end of the knife, and pick
them out of the cups carefully with your fingertips. Place them on a wire rack to
cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator
before serving.