Pumpkin Chocolate Chip Muffins

As fall approaches, I start to crave one thing – pumpkin! Pumpkin pie, pumpkin cake, pumpkin lattes…well, you get the picture. Pumpkin is one of my favorite flavors. I found this recipe last year on Our Best Bites and there are a lot of similar versions all over the internet. Normally, I’m all for completely homemade stuff, but you can’t beat the ease of these and everyone loves them! I often need something quick and inexpensive to bring to work and these muffins definitely fit the bill.

The recipe also has just three ingredients – yes, that’s right – three! – and it makes about 3 dozen muffins. Or 2 and a half regular sized muffins and 12 mini muffins as I did below. Also, I’d like to point that these are 1 Weight Watchers point a piece (well, before the chocolate chips). A great snack to have around. You can even freeze them and then grab one on the go for breakfast or pack them into lunches.

Here’s what you’ll need:

  • 2 boxes Spice Cake mix (Betty Crocker is my favorite cake mix, and no, they don’t pay me to say that…but they can if they want!)
  • 1 30 oz. can of pumpkin
  • 12 oz mini chocolate chips
Note – you could also substitute pecans or walnuts for the chocolate chips and that would be wonderful as well!
Step one – Preheat your oven to 350 degrees. Dump everything into a bowl…
…and stir until combined.
Step two – Portion into your muffin tins.
They don’t rise very much and what they look like going in is pretty much what they look like after baking, so you may want to smooth out the tops. Something I completely forgot to do…but they still taste great! You’ll notice that two were already set before the taste test panel – aka my husband – before I could snap this photo. There’s also a cat in the background eyeing them!

Buon appetito!


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