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Pumpkin Muffins

The easiest two-ingredient pumpkin muffins that require hardly any prep - just mix, bake, and voilà! A tasty treat in no time.
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Course: Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 1 box cake mix
  • 1 (15 oz.) can pumpkin pumpkin puree, NOT canned pumpkin filling
  • ½ cup mini chocolate chips optional

Method
 

  1. Preheat the oven to 350°. Add baking cups to a muffin tin or spray with cooking spray.
  2. Add the dry cake mix and pumpkin to a medium sized bowl and mix together.
    3. Do not follow any of the cake mix directions on the box! Just add the dry mix in with the canned pumpkin.
  3. Once the cake mix and pumpkin are fully combined, add in the mini chocolate chips if you're choosing to include them.
  4. Scoop the batter into the muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean from the middle of a muffin.
  5. Cool for a few minutes then transfer muffins to a wire rack.

Notes

These pumpkin muffins freeze very well - just pop them in a Ziploc bag and thaw once you're ready to enjoy them.