1 yellow, vanilla, or spice cake mix
3/4 can canned pure pumpkin (NOT pumpkin pie filling in a can)
1 large egg white
1 cup water (more or less depending on your cake mix and batter. It shouldn't be too thick)
1 tsp (or to taste) pumpkin pie spice (omit if you're using a spice cake mix)
Mix and bake according to the box directions. Make sure it's thoroughly cooked though since the pumpkin will make it an extra moist batter. If it isn't baked through you'll get a soggy middle. Ew. gross.
I made mini muffins so they were only in for 10 minutes at 375. I cooled them completely and then rolled them in a cinnamon sugar mixture. The sugar just sticks to the moist muffins