So I have this friend Tara. Sweet, quiet, soft-spoken Tara who home schools her kids and is the person in charge of the children’s programs at our church. You know the type. Turns out she has a dark side. She and her husband sometimes watch Arrested Development and 30 Rock into the wee hours of the morning (under my corrupting influence, of course!) and she makes these fabulous, easy muffins that are only 1 Weight Watchers point. And then adds chocolate chips to them. Which, of course, not only makes them infinitely more delicious but also not 1 Weight Watchers point. See? Evil. Wolf in sheep’s clothing. Ill-U-sionist.
Even if you have a million, you can store them in the freezer and then pop them into lunch bags or heat one up in the microwave for a few seconds to take the chill off before you head out to work or school in the morning or for a snack in the afternoon. Or you can eat, like, three while watching The Biggest Loser on Tuesday nights. Never happens. Never.
Ingredients Needed
- Spice cake mix
- Canned pumpkin
- Semisweet chocolate chips
How to Make Easy Pumpkin Chocolate Chip Muffins
- These muffins are SO easy! Simply mix a couple of spice cake mixes with a big can of pumpkin and mix it up. Then mix in some chocolate chips.
- Spoon the batter into lined muffin tins and bake until a toothpick inserted into the center comes out clean.
Storing and Other Tips
- Store muffins in an airtight container on the counter and eat within 3-4 days for best results.
- This recipe makes a lot (36-48 muffins depending on how full you fill your liners) so feel free to freeze some for later, or divide the recipe in half.
- If frozen eat within 3 months.
- 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. So a cookie scoop works great to keep things on the prettier side.
Frequently Asked Questions
These will definitely bake up well with any flavor of cake mix. Chocolate pumpkin could be good. If all you have are plain white or yellow cake mixes, you can use them as is, or add in some spices: cinnamon, ginger, nutmeg, cloves, or pre-mixed pumpkin pie spice.
For best results, you want multiple layers of protection to prevent freezer burn. Cool your muffins completely then wrap each muffin tightly in plastic wrap or foil. Place in a large zip-top freezer bag labeled with the contents and date. Remove as much air as possible, zip closed, and freeze. Eat within 3 months of freezing for best results.
Easy Pumpkin Chocolate Chip Muffins
Ingredients
- 2 boxed spice cake mixes
- 30 ounces canned pumpkin one large can
- 12 ounces semi-sweet chocolate chips 1 bag
Instructions
- Preheat oven to 350℉. Combine cake mixes and pumpkin. Add in chocolate chips.
- Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending 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. So a cookie scoop works great to keep things on the prettier side.
- Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
Notes
- Great tip: Duncan Hines, although not pictured, is the best for this recipe.
- Store muffins in an airtight container on the counter and eat within 3-4 days for best results.
- This recipe makes a lot (36-48 muffins depending on how full you fill your liners) so feel free to freeze some for later, or divide the recipe in half.
- To freeze: For best results, you want multiple layers of protection to prevent freezer burn. Cool your muffins completely then wrap each muffin tightly in plastic wrap or foil. Place in a large zip-top freezer bag labeled with the contents and date. Remove as much air as possible, zip closed, and freeze. Eat within 3 months of freezing for best results.
- These will definitely bake up well with any flavor of cake mix. Chocolate pumpkin could be good. If all you have are plain white or yellow cake mixes, you can use them as is, or add in some spices: cinnamon, ginger, nutmeg, cloves, or pre-mixed pumpkin pie spice.
Nutrition
Questions & Reviews
I use this same recipe for cookies. Never thought to plop them in muffin tins instead! I'll have to try it – thanks!
It is pumpkin season, isn't it? These look yo yummy for words!
I guess I'd better stock up on pumpkin! The muffins look quick and tasty!
I love these and have been making them for years. When I do Weight watchers they totally satisfy my sweet tooth. I haven't put chocolate chips in them yet but since I am pregnant who cares about WW right?
what about some type of crumb topping on these? would that make it too complicated?
I wanted to add that if you're having trouble finding canned pumpkin, but you can find the Libby's Pumpkin Pie *Filling* I used that and it worked fine.
Okay, first of all- while homemade pumpkin puree has its place- it would *seriously* detract from the beauty of a 3-ingredient recipe that takes only seconds (not even minutes!) to prepare, lol. I think this one is all about the whipping out a can- that's the beauty of it!
I tried these and my family (especially the kiddos) loved them. I thought they might be a little dense without an egg in there but I was pleasantly surprised when they baked up light and fluffy. Loved them! Can't wait to try them with other cake mix flavors (IF I can ever find pumpkin again!!)
I am ready for fall treats. These look wonderful!
ya know, fresh pumpkin is ten times better than canned! Yes, it may take the easiness out of these muffins, but I've been making pumpkin pie from it for years now by just baking sections of pumpkin with butter, peeling it after that and putting my food processor to work! It yields so much more than a can of pumpkin and freezes well too. *disclaimer: you'll need to wait until they actually go on sale though! :)* I really liked your story though! I'm sorry you went through that with you kids and bad weather. it sound a little too familiar. Thanks for the recipe too!
Wow these look sooooo good! I cant tell you how frustrating it is that I no longer have access to canned pumpkin!