Mini Chocolate Chip Pumpkin Muffins

Super simple, moist, and yummy with only 3 ingredients plus cooking spray! I use Duncan Hines Signature® spice cake mix and Libby’s® 100% pure pumpkin. Be sure to use mini chocolate chips as the regular size overpower the small muffins. Enjoy!

Original recipe makes 1 dozen muffins

Ingredients

vegetable cooking spray
1 (18.25 ounce) package spice cake mix (such as Duncan Hines® Signature)
1 (15 ounce) can pure pumpkin (such as Libby’s®)
1/2 (12 ounce) package miniature chocolate chips

  • PREP

    10 mins

  • COOK

    15 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray 12 nonstick muffin cups with cooking spray.
  2. Mix spice cake with pumpkin in a bowl with an electric mixer until batter is thick and smooth; stir miniature chocolate chips into batter. Scoop batter into prepared muffin cups.
  3. Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes. Let muffins rest for about 3 minutes to set before removing from pan to finish cooling on a wire rack. Store in a covered container.

Nutrition

Calories: 264 kcal
Carbohydrates: 43.3 g
Cholesterol: 0 mg
Fat: 9.7 g
Fiber: 2.9 g
Protein: 3.6 g
Sodium: 377 mg

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