Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are about to crush every last one of your fall dessert daydreams! With plenty of pumpkin and perfectly miniature chocolate chips, each bite is chocolatey-sweet and oh-so-neat! Plus... thanks to a cake mix shortcut, they're SO quick and easy to make!
Servings: 15
Ingredients
- 13.25 ounces Betty Crocker Spice Cake Mix 1 box
- 15 ounces Pure Pumpkin Puree (not pumpkin pie mix)
- 1/3 cup Applesauce
- 3 large Eggs
- 1 1/4 teaspoon Pumpkin Pie Spice store bought or my homemade Pumpkin Pie Spices Mix
- 1 1/3 cups Mini Chocolate Chips
Instructions
- Gather your muffin ingredients.
- Preheat oven to 350 degrees.
- Mix Cake Mix, Pumpkin, Applesauce, Eggs & Pumpkin Spice together with mixer until well combined.
- Stir in Mini Chocolate Chips with spoon.
- Line standard sized Cupcake Tins with Muffin Liners.
- Scoop batter into muffin liners and fill approximately 2/3 full.
- Bake for 18 - 22 minutes, or until done and a toothpick inserted in the center of a muffin comes out clean. ENJOY!
Notes
- Storage Tips: Your muffins can be stored for 4 days at room temperature in an airtight container. Or they can be stored in the freezer up to 3 months. When freezing, I recommend wrapping each muffin with plastic wrap, then wrapping them again with an additional layer of aluminum foil, before placing them in large gallon sized freezer bags.
- Spice Cake Mix Substitute: If you can't find a spice cake mix, try this as a substitute: Use a Yellow Cake Mix, and whisk in the following: 1 3/4 tsp. Ground Cinnamon, 1/2 tsp. Ground Ginger, 1/4 tsp Ground Nutmeg, 1/4 tsp. Ground Cloves.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
