Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
In a large bowl, whisk cake mix and pumpkin spice. Stir in pumpkin until combined.
Scoop the batter 3/4 of the way full in the cupcake liners. I like to use an ice cream scoop or a large cookie scoop since the batter is thick. Sprinkle 1 to 2 teaspoons of brown sugar on top. Press it down into the batter lightly with the back of a spoon.
Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
Remove from oven and let cool in pan for 2 minutes before transferring to a cooling rack to cool completely.
Notes
Variations:
Cake mix:Do not add any other ingredients to the box listed. You can also use a yellow cake mix for this recipe. Simply add an extra teaspoon of pumpkin pie spice and cinnamon. Chocolate cake mix makes a yummy muffin as well (almost like a mug cake).
Crumb topping: If you'd like to add a crumb topping, follow this crumble topping recipe.
Chocolate chips: Sometimes we like to add 1/2 to 1 cup semi-sweet chocolate chips.
Toppings: You could also sprinkle a little extra pumpkin pie spice or cinnamon in with the brown sugar if you would like.
Storage: Store in a covered container for up to 3 days or freeze for up to 3 months.