It’s fall, ya’ll! Ok…well…almost. And it’s still kind of hot here in Richmond. But it is September, all the littles have gone back to school, and football has started. So that means it’s time for pumpkin everything! I am like so many that get totally obsessed with anything pumpkin flavored this time of year. If I can eat it for every meal, I will! And I happen to think muffins are pretty great for any meal or snack! That’s why my pumpkin chocolate chip muffins are so awesome. They’re a portable sweet treat that’s perfect anytime. And the best part is that they only contain 3 simple ingredients! All you need is:
- a box of spice cake mix
- a can of pumpkin
- a cup of chocolate chips
I make these muffins several times every fall season, and I’ve been asked for the recipe so many times that I’ve started writing it on the container when I take them somewhere. They are delicious and taste like they must be from scratch. But no. Because that’s just not how I roll!
To make the muffins, you simply dump the ingredients into a bowl and mix. You don’t even need to use a mixer. Just a wooden spoon works great. But don’t over mix. I find that pumpkin, much like banana, can get a little gummy if mixed too much.
Then just spoon the mixture into a muffin pan (can be lined with muffin/cupcake tins or not), and fill each cup to the top. You can swirl the top with a spoon to make it prettier if you like. The way they look going in is pretty much how they will look coming out.
Bake for 20-25 minutes at 350 degrees and let cool. It’s that simple. Your family will thank you for these! And as far as being healthy, you can’t go wrong with pumpkin. Pumpkin is nutrient and mineral rich, containing vitamin A, vitamin C, potassium, and antioxidants, to name a few. For the spice cake mix, instead of using the main brands that you see at your grocery store that contain enriched flour, corn syrup, and lots of sugar, look for an organic or natural brand. Full Circle brand (I have seen this at Lowe’s Foods) makes an organic version and you can also buy a gluten free version from Namaste Foods via Amazon. For the chocolate chips you can use milk, semisweet, or cacao nibs or dark chocolate chips to get the sugar down a bit. Anything will work!
Pumpkin Chocolate Chip Muffins are an ooey, gooey taste of the pumpkin season! This is also the perfect kind of recipe to let the kids help with. Hope you love them as much as we do!
Please let me know if you try the pumpkin chocolate chip muffins by tagging #kristensfixins on social media!
Want more sweets? Check out my pig pickin’ cake!
Pumpkin Chocolate Chip Muffins
- 1 box spice cake mix
- 1 15 oz can pumpkin
- 1 cup chocolate chips
- Pre-heat oven to 350 degrees.
- Add all ingredients to a bowl and mix. Do not overmix.
- Spray pan with a light coat of cooking spray if not using liners. Or, insert liners.
- Fill a 12 tin cupcake/muffin pan to the top with mixture. Mixture will rise very little. You may want to swirl the top a bit before placing in the oven to get a prettier muffin.
- Bake for 20-25 min or until a toothpick inserted in center comes out almost clean. It's ok if there is a little melty chocolate on it!