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    Home » Desserts

    Cake Mix Pumpkin Muffins

    Published: October 4, 2021 - Last updated: February 8, 2023 by Erika

    Jump to Recipe
    cake mix pumpkin muffins pin.

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

    Cake Mix Pumpkin Muffins are the easiest and tastiest pumpkin treat! These soft and moist pumpkin muffins are loaded with chocolate chips. This easy recipe comes together in minutes. The perfect muffins to enjoy with those fall breakfasts, or any time of the year!

    top view of muffins in a baking tray.
    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients You’ll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing & Freezing
    • Recipe FAQ's
    • More Recipes You'll Need
    • Cake Mix Pumpkin Muffins

    Check out my Orange Cranberry Muffins and my Air Fryer Oatmeal Creme Pies for more delicious recipes.

    I can't say enough great things about these cake mix pumpkin muffins! Chocolate and pumpkin together are such a fabulous flavor combination. These muffins come together quickly with a cake mix, pumpkin puree, pumpkin spice and lots of chocolate chips for a delicious treat.

    These pumpkin chocolate chip muffins are soft and super moist. They are easy and quick to make and so yummy!

    side view of pumpkin muffins in a cupcake baking sheet.

    Why You’ll Love This Recipe

    • These muffins are soft, moist and they’re loaded with chocolate chips.
    • A delicious fall breakfast or snack!
    • They're perfectly spiced with a combination of nutmeg and cinnamon.
    • They are super easy to make, no mixer needed!
    • Perfect for making ahead and freezing!

    Ingredients You’ll Need

    cake mix pumpkin muffins labeled ingredients.
    • Yellow Cake Mix: Approximately 15.25 ounces.
    • Pumpkin Purée: Adds moisture to the muffins. Make sure to look for pumpkin purée and not pumpkin pie filling.
    • Ground Cinnamon: This warm spice is perfect for fall and pairs wonderfully with pumpkin.
    • Ground Nutmeg: This is another warm spice that is wonderful in sweet recipes.
    • Semi Sweet Chocolate Chips: You could also use dark chocolate chips or mini chocolate chips in these muffins.

    Step-By-Step Instructions

    two image process making cake mix pumpkin muffins.

    Step 1:

    Preheat oven to 350 degrees F. Line muffin tins with paper muffin liners, set aside.

    Step 2:

    In a large mixing bowl, mix the cake mix, pumpkin purée, and spices together until fully combined.

    Step 3:

    Stir in the chocolate chips.

    Step 4:

    Fill muffin liners evenly with batter, about ¾ full.

    Step 5:

    Bake for 20 minutes, or until toothpick inserted into the center of muffins comes out clean.

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    muffins in wrappers and one cut in half.

    Expert Tips

    • You can make these muffins with either semi-sweet or milk chocolate chips.
    • Sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven for a fancier presentation!
    • The batter can be made ahead of time and refrigerated for up to one day before use.
    • Make sure not to over mix the batter, or the muffins can turn out tough.
    • Don't over bake. Check the muffins a couple minutes early with a toothpick. Remove them from the oven as soon as the toothpick comes out clean.

    Variations

    • You can substitute the chocolate chips for white chocolate chips, oats, nuts or coconut flakes!
    • Add some pumpkin pie spice to kick up the flavor.
    • Cream cheese frosting is delicious to spread on the top!
    • Try half chocolate chip and half pecans or walnuts.

    Storing & Freezing

    Storing: Place the muffins in an airtight container and store at room temperature for up to 5 days.

    Freezing: Place the muffins in a freezer safe container or zip top bag and store in the freezer for up to 3 months.

    To Defrost: Allow the muffins to come to room temperature on the counter for 1 hour or place in the microwave to rewarm.

    Recipe FAQ's

    Do I have to use paper liners?

    Nope! Simply spray the muffin tin with cooking spray before pouring in the batter.

    Can I use other/more spices?

    Absolutely! Try adding any of your favorite fall spices.

    Can I substitute a different type of squash for the pumpkin?

    Yes. You can use other squash to make pumpkin baked goods, and they taste just as good! Use the same ratio as pumpkin purée. Puréed butternut squash or sweet potatoes are great substitutions to try!

    More Recipes You'll Need

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      Cinnamon Sugar Muffins
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      Yogurt Granola Bars With Berries

    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.

    cake mix pumpkin muffins thumbnail picture.

    Cake Mix Pumpkin Muffins

    Erika
    Cake mix pumpkin muffins are the easiest and tastiest pumpkin treat! These soft and moist pumpkin muffins are loaded with chocolate chips. This easy recipe comes together in minutes. The perfect muffins to enjoy with those fall breakfasts, or any time of the year!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 18 Servings
    Calories 160 kcal

    Equipment

    • Non-Stick Muffin and Cupcake Pan

    Ingredients
      

    • 15.25 ounce yellow cake mix
    • 15 ounce can pumpkin purée
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 cup semi sweet chocolate chips
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350°F. Line muffin tins with paper muffin liners, set aside.
    • In a large mixing bowl, mix the cake mix, pumpkin purée, and spices together until fully combined.
    • Stir in the chocolate chips.
    • Fill muffin liners evenly with batter, about ¾ full.
    • Bake for 20 minutes, or until toothpick inserted into the center of muffins comes out clean.

    Notes

    • You can make these muffins with either semi-sweet or milk chocolate chips.
    • Sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven for a fancier presentation!
    • The batter can be made ahead of time and refrigerated for up to one day before use.
    • Make sure not to over mix the batter, or the muffins can turn out tough.
    • Don’t over bake. Check the muffins a couple minutes early with a toothpick. Remove them from the oven as soon as the toothpick comes out clean.
    • Storing: Place the muffins in an airtight container and store at room temperature for up to 5 days.
    • Freezing: Place the muffins in a freezer safe container or zip top bag and store in the freezer for up to 3 months.
    • To defrost: Allow the muffins to come to room temperature on the counter for 1 hour or place in the microwave to rewarm.

    Nutrition

    Calories: 160kcalCarbohydrates: 30gProtein: 1gFat: 4gSaturated Fat: 3gSodium: 173mgFiber: 2gSugar: 18g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keyword Cake Mix Pumpkin Muffins
    Tried this recipe?Let us know how it was!

    Enjoy!

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    I'm Erika! I'm so glad you're here. I live in Arizona where the sun is always shining! I'm a mom of four who loves spending time in the kitchen cooking, baking and eating!

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