Make these super easy pumpkin chocolate chip muffins with only 3 ingredients and 30 minutes.
Grab a cake mix, a can of pumpkin, and a handful of chocolate chips to make these moist and tender Fall-inspired muffins.
Make Pumpkin Chocolate Chip Muffins on Repeat Because…
- Pumpkin chocolate chip muffins are sweet and fragrant.
- No oil, eggs, or extra bowls to wash make these muffins in the morning for a grab-and-go breakfast or snack.
- Pumpkin chocolate chip muffins also freeze beautifully and thaw out just in time for a mid-morning school or workday treat.
Ingredients and Variations
Cake Mix: Use this recipe combination to make all variations of cake-based muffins. A spice cake will be extra fragrant, but any cake flavor will do. A yellow, white, apple, or chocolate cake will make delicious and moist muffins!
Pumpkin: Be sure to look for pumpkin puree instead of pumpkin filling which is pre-seasoned for pies.
Chocolate Chips: Chocolate, peanut butter, or butterscotch chips are fun ways to add new flavor to chocolate chip pumpkin muffins. Chopped nuts, granola, and coconut are great additions too.
Variations: Add healthier add-ins to chocolate pumpkin muffins like chia or flax seed, dried cranberries, or raisins. Double up on the Fall flavors and add a dash of pumpkin pie spice if desired.
How to Make Pumpkin Chocolate Chip Muffins
- Mix cake mix and pumpkin puree until combined.
- Fold in chocolate chips and scoop batter into prepared muffin tins.
- Bake (recipe below) until a toothpick comes out clean.
Muffin Making Tips
- For the best, fluffiest muffins, avoid overmixing the batter and stir just until moistened.
- Use muffin liners or spray muffin wells with pan release and a sprinkle of flour to ensure easy release.
- If adding extra ingredients like dried fruit, toss them in a bit of flour before folding them into the recipe in Step 2. This keeps the add-ins suspended in the batter instead of sinking to the bottom.
Best Storage Solutions
Cool pumpkin chocolate chip muffins completely before storing them in a zippered bag or covered container at room temperature for up to 7 days. Or freeze in zippered bags for up to 2 months.
More Fall Inspired Recipes!
Have you tried these Pumpkin Chocolate Chip Muffins? Leave a comment and rating below!
Pumpkin Chocolate Chip Muffins
Ingredients
- 13.25 ounces spice cake mix or yellow cake mix plus 1 teaspoon of pumpkin spice
- 15 ounces pumpkin puree
- 1 cup Chocolate Chips
Instructions
- Preheat oven to 350˚F. Line a muffin pan with cupcake liners.
- In a large bowl combine dry spice cake mix and pumpkin puree. Mix until well combined. Fold in the chocolate chips.
- Scoop batter into the prepared pan, filling the liners almost to the top.
- Bake for 22-27 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to cool muffins completely before storing them.
- Store muffins in an airtight container, with paper towel on the bottom and the top of the muffins to keep them moist, for up to 3 days.
- Wrap muffins individually in plastic wrap, and then in a zippered bag to freeze for up to 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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