3-ingredient Pumpkin, Chocolate Chip Muffins Recipe

Fall is here! There are so many apple and pumpkin-related foods to try and fall activities to be done. Except for pumpkin seeds, which are so yummy in salads, I’m not usually a pumpkin fan. However, I saw this 3-ingredient Pumpkin, Chocolate Chip muffins recipe from Mix and Match Mama and had to give it a try.

It’s literally 3 ingredients:

• a box of spice cake mix
• a can of pumpkin puree
• chocolate chips.

It seemed easy enough, but would it taste good? I figured I’d give it a try!

End result? It REALLY is that easy and tasty! And, the whole family loves them!

When mixing the pumpkin and cake mix, it looks all sorts of wrong. Initially, it’s a lot of powder. But, JUST KEEP MIXING and you’ll see it turn into regular-looking batter.

If your kids like adding sprinkles to these muffins too, make sure to push down the sprinkles before baking since they don’t really melt into the batter like normal cupcakes.

In fact, however your muffin batter looks when going in is what they look like when they come out. But no matter what they look like, they are delicious!

And let’s be real, these basically are cupcakes that we’re calling “muffins” so we can eat them for breakfast.

I’m a huge fan of the Mix and Match Mama blog so I encourage you to check her out! The recipes are usually not very healthy but life needs balance and flavor, right?
Visit Mix and Match Mama’s recipe page >>

3-Ingredient Pumpkin, Chocolate Chip Muffin

Mix and Match Mama

Quick, easy and tasty pumpkin recipe

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Servings 12 muffins

Equipment

• 12-muffin tin
• 12 cupcake liners
• Mixing bowl

Ingredients

  

• 1 15.25-oz box Spice Cake Mix oz may vary slightly between brands
• 1 15-oz can Pumpkin Puree
• 1 cup Chocolate Chips

Instructions

 

• Preheat your oven to 350 degrees.
• Insert cupcake liners into your muffin tin.
• In a mixing bowl, combine the cake mix and pumpkin puree. Keep stirring until all the powder is gone.
• Stir in the chocolate chips.
• Divide the batter into the 12 cupcake liners. Note: the batter will not melt or rise, so the shape you leave them in is its shape when baked.
• Bake in the oven about 15-20 minutes. Until a toothpick inserted into the center of a cupcake comes out clean of batter.
• Let cupcakes cool in pan.

Notes

For the longest shelf life, store in a sealed container in the fridge.

Do you have any pumpkin baked goods or just pumpkin flavored anything that you love? I am still dipping my toe into all things pumpkin but would love to hear your ideas too!