Ingredients
Method
- Preheat the oven to 350°F. Line a muffin pan with liners and coat with nonstick cooking spray, or grease the pan thoroughly.
- Stir the cake mix and pumpkin in a large bowl until combined, then fold in the chocolate chips.
- Fill the muffin liners two-thirds full with batter and sprinkle with additional chocolate chips if desired. Bake for 12 to 20 minutes, or until a toothpick comes out with only a few crumbs, and cool for at least 5 minutes before serving.
- Store in an airtight container for up to 2 days or freeze for up to one month.
Nutrition
Notes
Ingredient Choice: Make sure you use plain pumpkin puree and not the pumpkin pie filling.
I made that mistake once and the muffins turned out way too sweet and did not set right because of the extra sugar and spices in the pie mix.
Mixing Technique: The batter is going to be incredibly thick, almost like brownie batter.
I usually use a large cookie scoop to portion it out because it helps me get that perfect rounded top without making a huge mess on my counters.
Flavor Variations: If you want to change things up, I love swapping the semi-sweet chips for white chocolate or even peanut butter chips.
I found that the peanut butter version is a huge hit with my family on busy weekday mornings.
Storage Tip: These muffins stay remarkably moist, so I recommend letting them cool completely on a wire rack before putting them in a container.
If you trap the steam while they are warm, the tops can get a bit sticky by the next day.
Freezing Advice: I always keep a stash of these in my freezer for quick snacks.
I just wrap them individually in plastic wrap and then pop them in a freezer bag, which keeps them fresh for about a month.
Baking Success: Keep a close eye on the oven around the twelve-minute mark.
Since every oven runs a little differently, I start testing with a toothpick early to ensure I do not overbake them and lose that fudgy interior I love so much.