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.

Now…one thing Sara and I have both discovered over the last few days is that there’s apparently some kind of canned pumpkin shortage going on. Don’t think I wasn’t saying some naughty words last Friday when, after leaving Kroger pumpkin-less, got caught in a MASSIVE rainstorm on my way to Walmart (and believe me, Walmart on a Friday afternoon is pretty much enough to justify anti-anxiety medication in my world), dragged my two kids inside for one single, lonely, sad can of pumpkin, and then discover they were out as well. Sara, being much more of an investigator than I am, discovered that there’s a massive shortage of canned pumpkin, so if you see some, STOCK UP! Hoard it! Sell it on Ebay at exorbitant prices! We’re in a recession, people–desperate times call for desperate measures!
Whew. Crazy pumpkin rant over. Luckily for for you, this recipe has 3 ingredients and is super easy, so once you’ve found your pumpkin, you’ll have just enough energy to make and eat these.
Easy Pumpkin Chocolate Chip Muffins
2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)
1 30-oz. can pumpkin
1 12-oz. bag of semi-sweet chocolate chips
Okay, super-tricky here. 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.Yum, right? Easy, right?

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.

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Easy Pumpkin Chocolate Chip Muffins


Description

Perfect for fall, these muffins are simple and delicious! Plus, hey – chocolate chips!


Ingredients

  • 2 spice cake mixes
  • 1 30-oz. can pumpkin
  • 1 12-oz. bag of semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.
  2. 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.
  3. 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.

 

112 comments

  1. I use this same recipe for cookies. Never thought to plop them in muffin tins instead! I'll have to try it – thanks!

  2. 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?

  3. 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!!)

  4. 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!

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