Preheat your oven to 350°F (175°C). While it heats, line a muffin tin with paper liners or lightly grease the cups to prevent sticking.

Place the spice cake mix in a large mixing bowl. Then open the can of pumpkin puree and add it to the bowl.

Crack in two large eggs. After adding the eggs, begin mixing gently using a spatula or whisk. Stir until the batter is combined. Although some small lumps are fine, avoid over-mixing so the muffins stay soft and fluffy.

Once the batter is ready, divide it evenly into the prepared muffin cups. Fill each one about two-thirds full to allow room for rising.

Place the muffin pan in the preheated oven. Bake for 20 to 25 minutes. Check at the 20-minute mark by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done.

Remove the pan from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Serve warm or at room temperature. Optionally, enjoy with butter or a light spread of cream cheese frosting.