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've also used this recipe for years! You can make them as pumpkin "cookies" with it too–just drop spoonfuls onto a cookie sheet and bake for like 10 min. Very yummy! I love all things pumpkin!! And adding choc. is a must!

  2. Good thing I stalked up on canned pumpkin last holiday season when it was on sale–I have a whole bunch of it down in my storage room! Selling them on e-bay might not be a bad idea…

  3. i've been making pumpkin spice muffins like this for a few years now, and they are truly the best ever! sometimes i add dried cranberries and/or nuts as well as choc chips – so good! i stock up on pumpkin at the holidays and then make the muffins throughout the year.

  4. I got this recipe from a college roommate. We always make them as cookies. You can make them into big fat cookies or little bite sized ones to have as a finger food. Sometimes we even put a cream cheese glaze/frosting on them. Even better that way.

  5. I make this recipe as cookies — super easy and delicious. Drop by TBSPs onto a cookie sheet and bake for 18-20 mins at 300 degrees. I always get asked for the recipe!

  6. Had NO idea there was a canned pumpkin shortage!! I'll be sure to check it out next time I'm at the store. Luckily we still have a couple cans in our food storage [hooray for food storage]!! Just a thought… shouldn't these maybe be named Pumpkin Chocolate Chip Cupcakes?! You know, with the cake mix and chocolate chips and all?! 😉 Totally kidding and will try these soon – maybe once fall seems to have really hit – we've actually had some nice weather lately.

  7. These look so yummy!! Pumpkin has been on my shopping list for three weeks now and the shelves have been empty…thanks for the shortage info! IF I do find some, I'm stocking up!!!

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