Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins make the perfect snack, breakfast, or fall-flavored treat.
Servings: 12 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
Calories: 269kcal | Carbohydrates: 43g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 249mg | Potassium: 267mg | Fiber: 2g | Sugar: 29g | Vitamin A: 6619IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg