Preheat oven to 350°F. Line mini muffin pan with liners and spray with non stick spray and set aside. In a large bowl, mix together the spice cake mix and pumpkin puree with a wooden spoon until all lumps are gone. Batter will be thick.

Spoon batter into prepared muffin tins, filling them all the way to the top.

Bake for 15-18 minutes or until a toohpick inserted in the center comes out clean.

Allow to cool or serve warm. Store in an air tight container for up to 5 days or in the freezer for up to 3 months.