1 spice cake mix
1 15oz can of pumpkin
I mixed these two together. Then I used a little cookie scoop to dish them into the mini muffin pan and sprinkled on a streusel topping made of 1/2 cup flour, 1/4 cup brown sugar and 3 Tbls. chilled butter. (I thought I was using so much. Next time, I would be much more generous with the streusel topping and maybe press it in a little bit.)
Baked 'em for about 10 minutes at 350*
In the remaining cake mixture I stirred in some mini chocolate chips. Scooped them into the muffin tin (I added some regular choc chips to the top for 'decorative purposes'. Totally unnecessary and really didn't help); baked for about 10 minutes and ta-da! I'm a gourmet muffin chef!
Extra bonus? (Like these need one!) I can let the demanding 2 year old eat all the dough she wants because. . . . . .NO EGGS!! Hooray!