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
oh and perfect so sorry for the tiepo
sorry I stand corrected muffins
I love pumkin bread and I love cupcakes and uffins this is the purfict mix! I also love baking and cooking! Love the recipe
Help a girl out… I love these and have made these before… however, where I am now, I can’t get a box of spice cake!! Anyone know a recipe for the dry ingredients for one box of spice cake mix??!?
I use the cake mix/can of pumpkin trick all the time. It also works with carrot cake mix and pumpkin( I add walnuts) and orange supreme cake mix with dried cranberries and pumpkin. I think the possibilities are endless. I use one box of cake mix and a 14oz can of pumpkin for 12 muffins.
Yum! Made these for Halloween breakfast this morning. Soooo good. Super easy.
No worries Sara! I can imagine how busy you ladies are. I myself have 4 kids and I rarely have time for anything else. I am in awe that you find time to cook such fabulous meals amongst everything else us moms have to do. If I have to copy and paste, then so be it. It’s worth every bit of my time. I just ordered 4 of your calendars to give out for Christmas. You ladies are truly the best! I made two of your recipes last night and I’m making two more today. Loving it all! Your website is a Total Jackpot!! 🙂 Thanks again!
How come some of your recipes have a print this option and some of them don’t? It sucks to have to copy and paste. I noticed this recipe didn’t have a print option, so I thought I’d ask. Btw, I love your cookbook. I just saw it at Deseret Book while I was on vacation over the summer and had to get one. I didn’t even know u gals started out with a blog. This is my first time on your site. I think I’m addicted 🙂 I have become a better cook because of you ladies. In the 15 years I have been married, I have never been able to make rolls…..and now I totally get it. Thx for all your great recipes and for sharing your tips and your talents with all of us. I’m not a crappy cook anymore and my 4 girls are thrilled! Xxoo
Julie, we have hundreds of recipes on this site and some of the older ones have not been re-formatted for printing. (Our printing options changed when we re-designed our site earlier this year). It is a very time consuming job that has to be done manually and we are getting to all of the recipes as quickly as we can, but we are extremely busy ladies! We appreciate our readers being patient and copying and pasting some of the recipes that aren’t formatted for printing yet!
Yum! What a good idea. I’ll definitely be trying this recipe.
Has anyone tried making these as bars rather than cookies or muffins? The muffins were a HUGE hit with friends and family, but I would like to stretch the servings a bit and don’t really want cookies…