These Easy Pumpkin Chocolate Chip Muffins are the perfect fall treat and they are ONLY 3 ingredients (and 1 Weight Watcher point!). They are always a huge hit with the family or for fall gatherings. They can be whipped up in no time flat, which makes them a no brainer for the fall.
Mix the spice cake mix with the pumpkin
Mix in chocolate chips
Pour into cupcake liners. I have a tablespoon cookie scooper, and I put 2 tablespoons into each liner. Then, use a spatula to smooth out the tops, because these muffins won’t rise much when baking.
Bake for 22-28 minutes or until a toothpick comes out clean. These are DELICIOUS! This recipe will make 3 dozen muffins. If you want to freeze some of them, they’ll warm up nicely in the microwave for a delicious treat later in the month.
Easy Pumpkin Chocolate Chip Muffins
2 spice cake mixes
1 30 oz can pumpkin (or 2 15 oz cans)
1 12 oz bag of semi-sweet chocolate chips
Muffin Liners (optional)
Preheat oven to 350. Mix cake mixes and pumpkin together. Lastly, add in the chocolate chips to the rest of the mixture.
Spoon mixture into lined muffin tins. This recipe will make 3 dozen muffins, but it will depend on how full the tins are filled. These really don’t rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven.
Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.