Pumpkin Chocolate Chip Muffins
These super moist pumpkin chocolate chip muffins mix rich pumpkin flavor with chocolate chips for the perfect fall treat that needs just a three ingredients and hardly any work.
Ingredients
- 1 canned (15 ounces) pumpkin puree
- 1 box (18.25 ounces) spice cake mix
- 1/2 cup mini dark chocolate chips
- additional chocolate chips for topping
Instructions
- Heat up your oven: Set it to 350°F and spray your muffin pan or line it with paper cups so nothing sticks when you're done.
- Mix your base: Put 1s pumpkin puree and pice cake mix in your big bowl and stir until you can't see any dry spots anymore.
- Fold in chocolate: Add 1/2 cup mini chocolate chips and gently mix them in without going overboard - you want to keep things light and fluffy here.
- Fill up your pan: Use your ice cream scoop to put batter in each cup, filling them 3/4 full, then sprinkle more chocolate chips on top for looks.
- Bake until done: Put them in for 20-25 minutes until your toothpick comes out with just a few moist crumbs - that's when you know they're perfect.
Notes
-
- No spice cake mix: Use yellow or white cake mix with 2 teaspoons pumpkin pie spice and you'll get the same great taste.
- Chocolate chip tips: Any size works fine, but mini chips spread out better and give you chocolate in every single bite you take.
- How to store: Keep in a tight container for 3 days on your counter or wrap each one and freeze for longer keeping.
- Perfect doneness: Your muffin tops should spring back when you touch them and look golden brown around the edges - that's the sweet spot.
- Serving ideas: Eat them warm or cool with your morning coffee, or spread some cream cheese on top when you want something extra special.