You know it’s fall when Starbucks starts serving its pumpkin spice lattes, and I drank one this last week. I also enjoyed a delicious pumpkin muffin with my coffee. It’s the time of year when just about everything gets a sprinkle of pumpkin flavoring. I love just about everything pumpkin. I love toasted pumpkin seeds, pumpkin bread, pumpkin ice cream, and my favorite, pumpkin pie (with whipped cream of course).

One of my boys absolutely loves pumpkin too. So every year around this time, I end up buying cans upon cans of pumpkin puree to stock up for the rest of the year. Pumpkin puree is hard to find after the holidays, and if you are lucky enough to find it, it is expensive. My son’s favorite pumpkin food is my pumpkin muffins, which I have to admit, we eat all year long, not just in the fall.

This recipe is not only delicious, it is simple. (If you can believe that.) It’s just three ingredients. All you need is one large can of pumpkin puree (29 ounces), two cake mixes (I prefer spice or carrot, but you can use yellow if you want, or a combination of any two mixes) and one cup of water. Mix all ingredients until well combined, and then scoop it into muffin tins. Bake at 350 degrees until a toothpick comes out clean when pushed into it. The baking time varies depending on how full you fill the tins.

You can always drizzle vanilla or cream cheese frosting on top. These muffins are delicious without it, but they are also delicious with it.

Joy Larson is a mother of four boys, graduate of The University of Montana, animal lover and writer.