Pumpkin Muffins

I haven't made pumpkin muffins for quite some time. Yesterday, after making vegetable stock for the fried fish ball soup and having pumpkin leftovers, I realized that I could make these sweet little muffins for breakfast.
Ingredients:
1 cup homemade muffin mix
1/2 cup of pumpkin purée'
2 tbs soft butter or margarine
1 egg
1/3 cup milk
1 tbs honey
2 tbs sugar
1/8 tsp pumpkin spice
1/4 tsp ground cinnamon
1/4 cup chopped walnuts
1 tsp vanilla

Directions:
Combine cake mix, cinnamon, pumpkin spice, and chopped walnuts. Set aside

In a mixing bowl, whisk egg, sugar and honey until fluffy. Add cake mixture and whisk the mixture well. Add pumpkin purée and vanilla.

Pour equal amounts of the batter into 6 or 7 medium-size muffin tins lined with paper (filling each to 2/3 full, which allows room to rise during baking).

Bake the muffins in a preheated oven set to 350° for 20 minutes or until a toothpick inserted in the center comes out clean.