Ingredients
Spice Cake Mix
1 Can Libby’s Pumpkin
3 Large Eggs
1 Bag Nestle Mini Milk Chocolate Chips
Equipment
- Muffin Pan
- Muffin Liners (optional)
- Dough Scoop
- Rubber Spatula
Instructions
1. Combine your spice cake mix, pumpkin, and 3 eggs in a mixing bowl. Mix on medium speed for 1-2 minutes until all ingredients are combined.
2. The batter will be on the thicker side, and not runny like some batters. This is ok, and don’t over mix, if possible.
3. Spoon even amounts of the pumpkin muffin mix into your prepared/lined muffin tin. I love using a scoop like this one since it measures such proportionate amounts of batter (or cookie dough, if making cookies!) Once each cup is 3/4 full, pop your muffins into your preheated 350 degree oven to bake. They should bake for ~15-18 minutes, but keep an eye on them at about 15 minutes, and check with a toothpick to make sure they’re not over-cooking. If the toothpick comes out clean, they are ready!
4. Allow your muffins to cool completely, and then you are ready to enjoy! They can be eaten as-is, but I like to eat mine with a small pat of butter! Yum!!
RECIPE NOTES
Store up to one week in an air-tight container. Thank you friends, and I hope you love these easy pumpkin muffins as much as my family does! Happy Fall!!
Enjoy!
You’ve inspired me! I’m going to try making these tonight, thanks for the easy recipe!
They are SO good, Kim!! You’ll have to let me know if you like them once you’ve made them!
These are so yummy!! Tonight had no chocolate chips (i know major fail) so I threw in some pecans. Wonderful with pecans too. The kids are going to love the “breakfast cupcakes” Head Honcho made, can’t wait for them to get here in the morning.