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!
Jump to:
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!
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
- 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
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!
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
Nope! Simply spray the muffin tin with cooking spray before pouring in the batter.
Absolutely! Try adding any of your favorite fall spices.
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
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
Equipment
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
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
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.
Enjoy!
Leave a Reply