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
Yup- here's a link on a tutorial for making your own pumpkin puree!
https://fit-over50.news/2009/09/homemade-pumpkin-toasted-pumpkin-seeds.html%3C/a%3E%3C/p%3E
Hi, I am interested in making these, but wondering which type of fresh pumpkin one would use? I don't have access to any type of pumpkin in a can but there are loads and loads of different squashes/pumpkins available right now. would like to take advantage of it!
how would one prepare the pumpkin to be used in this recipe? is it as simple as baking it?
thanks!!
I made these last night and they are sooooooo good! Super easy, taste greatttt, moist inside, and perfect for the Fall time! Thanks for the recipe and keep up the good work!! 🙂
Love these!! I'm in college and my girlfriends and I made these for a cookout we had last weekend! They were a huge hit! We baked them in a pumpkin shaped cupcake pan and they were darling! I'm still amazed at the small number of ingredients for how yummy they tasted!! I had been searching for pumpkin, annoying shortage, because my boyfriend loves it! He has already asked me to make more!!
I love your guy's blog! I visit it almost daily! Thanks for everything! Y'all are great!!!
Love these!! I'm in college and my girlfriends and I made these for a cookout we had last weekend! They were a huge hit! We baked them in a pumpkin shaped cupcake pan and they were darling! I'm still amazed at the small number of ingredients for how yummy they tasted!! I had been searching for pumpkin, annoying shortage, because my boyfriend loves it! He has already asked me to make more!!
I love your guy's blog! I visit it almost daily! Thanks for everything! Y'all are great!!!
I made these last year when you posted this, and again this morning for the first time this fall season. They are even better than I remember! Thanks so much for a tasty, easy recipe. They will be the perfect snack to bring to my son's preschool class for "pumpkin week." 🙂
Holy Autumn Delight! so im pregnant and when making these i just felt like hmm why not use another bag of chocolate chips?! HAHA they turned out delicious but i think in normal like rather then when im preggie 1 bag of chocolate chips will suffice. We had the missionaries from our church over for dinner and they said it reminded of them of pumpkin cookies from home! how nice! :)Holy Autumn Delight! so im pregnant and when making these i just felt like hmm why not use another bag of chocolate chips?! HAHA they turned out delicious but i think in normal life rather then when im preggie 1 bag of chocolate chips will suffice. We had the missionaries from our church over for dinner and they said it reminded of them of pumpkin cookies from home! how nice! 🙂
April, I didn't calculate it, but I'm sure the brand of cake mix could make a difference in the outcome.
Maybe I am calculating wrong, but when I did the math, these came out to 2 WW points, and that was not including the chocolate chips. How did you get 1 point?
april
WOW! These are great, & made the house smell amazing in no time. They did rise a bit more than I expected, and looked so tasty. Pumpkin shortage is still on this year; clerk at Publix told me they always have their organic brand available, even during Libby's shortages! (Publix is the only store around here that had pumpkin this week) Thanks for the recipe!