Insert muffin liners or use cooking spray to grease a 24-count mini muffin pan.
In a large bowl, fold the pumpkin into the cake mix. If using water, add it now.
Using an electric mixer, mix until combined.
Using an ice cream scoop, fill each muffin tin space ¾ full with the batter. Without the addition of water, it will be thick.
Bake mini muffins for 10 minutes. Check for doneness with a toothpick. If the toothpick comes out clean, remove the muffins from the oven. If it requires more time, check again after 12 minutes.
When done, remove them from the oven and allow them to cool. Enjoy!