One way to make cooking easier and less work while camping is to do some of it at home before you leave.

Muffins are easy to eat on the go and are delicious anytime of day.

And this muffin recipe is not only easy, but super delicious.

PUMPKIN SPICE MUFFINS
Ingredients:
1 spice cake mix,, unprepared,
1, 16 ounce can pumpkin (not pumpkin pie filling)
2 egg whites
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup cinnamon baking chips (Hershey’s)

Directions:
Preheat oven to 350 degrees. Line cupcake/muffin pans with 22 paper cupcake/muffin liners.

Pour cinnamon chips into small bowl. Take one tablespoon of dry cake mix out of box and mix with the cinnamon chips (this keeps the chips from sinking to the bottom of the muffins while cooking)

Pour remaining dry cake mix into medium bowl. Add pumpkin, egg whites, cinnamon, nutmeg, and allspice. Mix for about 1 minute or until dry clumps are gone. Stir in cinnamon chips.

Fill baking cups 2/3 full. Bake at 350 degrees for 18-21 minutes or until toothpick comes out clean.

Cool on baking rack.

Wrap each muffin in plastic wrap and store in freezer until you leave for camping. By the time you get to the campground, the muffins will be thawed and ready to eat.