Hi Natalie, my fellow baker on the Hotline, Bethany, recently had great success making this mix into pumpkin muffins by substituting 1/2 cup of pumpkin purée for 2 of the eggs called for and adding about 1 teaspoon Vietnamese cinnamon. Include all the mix, 2 eggs, 1/2  cup vegetable oil, and 1 cup water or unsweetened almond milk. She also added 1/4 cup of the Keto-Friendly Dark Chocolate Chips, to make pumpkin chocolate chip muffins. Bake at the same temperature and about the same amount of time listed on the box. She says they were AMAZING!

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