Ingredients
Method
- Preheat your oven to 350 degrees F. Generously grease a 12-cup muffin pan or line the cups with paper liners.
- In a large bowl, stir together the dry spice cake mix and the pumpkin puree until fully combined. The batter will be quite thick.
- Gently fold in 1 cup of chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle a few extra chocolate chips on top of each muffin.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For mini muffins, reduce the baking time by about half.
Nutrition
Notes
If you don't have a spice cake mix, you can use a yellow or white cake mix and add 1 teaspoon pumpkin pie spice. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For a richer flavor, toast 1/2 cup chopped pecans or walnuts and fold them in along with the chocolate chips. Make sure you use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. Serve these muffins warm with a pat of butter or a smear of cream cheese for an extra treat. The batter is very thick, so use a cookie scoop or lightly greased spoon to portion it easily.