Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are quick, easy to make, and perfect for any time of the year, especially in the fall. A delightful combination of pumpkin and chocolate chips makes for a delicious treat.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baking, Chocolate Chip Muffins, Easy Muffins, fall recipes, Pumpkin Muffins

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: muffins

Calories: 210kcal

Ingredients

Main Ingredients

1 box yellow cake mix Make sure to use yellow cake mix for best results.
1 15-ounce can pumpkin purée Canned pumpkin purée works best.
1 teaspoon cinnamon Adds flavor to the muffins.
2 teaspoons pumpkin pie spice Adds a seasonal spice blend.
1.5 cups chocolate chips Use semi-sweet or dark chocolate chips.

Instructions

Preparation

Preheat the oven to 350°F.
In a mixing bowl, combine the cake mix, pumpkin purée, cinnamon, and pumpkin pie spice. Stir until smooth.
Gently fold in 1 cup of chocolate chips into the batter.
Spray a muffin tin with nonstick cooking spray.
Spoon the batter into the muffin tin, filling each cup about 2/3 full. Top each muffin with the remaining chocolate chips.
Bake for 15-18 minutes, or until the centers are fully baked.
Remove the muffins from the oven and let them cool until safe to touch.

Notes

Serve warm with butter, coffee, or tea. These muffins can also be stored in an airtight container for 2-3 days at room temperature, or frozen for up to 3 months.

Nutrition