Easy Pumpkin Muffins made using ONLY a cake mix, a can of pumpkin, and chocolate chips. I know you're skeptical. Come on. No oil? No Eggs? It is TRUE! These pumpkin cake mix muffins produced the most delicious and moist pumpkin muffins made in a snap.
Why You'll Love This Recipe
These pumpkin chocolate chip muffins is perfect as a dessert or breakfast. The result is a dense and soft muffin that is sweet and delicious. You're going to come back to this recipe over and over because:
- It has 3 ingredients - it really doesn't get easier than this!
- The results are fool proof and delicious
- From start to finish you are done in 30 minutes. So simple!
- The recipe is easily customized (More details below).
About The Ingredients
All of the ingredients for this recipe can be picked up on the baking aisle at your local grocery store.
- Canned pumpkin - this acts as the binder and is used in place of the oil in the recipe. Make sure you get pumpkin puree and not pumpkin pie fillling.
- Yellow cake mix - in place of flour, sugar, and levelers. Use your favorite brand - I like Duncan Hines or Betty Crocker.
- Chocolate chips - I like to use semi-sweet chocolate chips, but you can also use dark if you prefer.
For the full list of ingredients and exact quantities for these perfect pumpkin muffins, check the recipe card further down on the page.
How To Make Easy Pumpkin Muffins
This cake mix muffin recipe comes together so fast. Let me show you just how to do it:
Prep: Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
Step 1: In a large mixing bowl, add your cake mix.
Step 2: Add in canned pumpkin puree.
Step 3: Using a hand or stand mixer, mix together completely.
Step 4: Stir in chocolate chips.
Step 5: Scoop ¼ cup batter into muffin cups. I like to use an ice cream scoop to portion it out.
Step 6: Prepared muffin cups should be filled to the top.
Step 7: Bake for 15-17 minutes.
Step 8: Cool on a wire rack.
Variations
This recipe is easily customized. Here are a few ideas:
- Change up your cake mix: this recipe works with yellow, white, spice, and even chocolate cake mix. All are delicious in this pumpkin muffins recipe.
- Mini size: For small muffins, you can eat in one or two bites, use a small muffin tin and follow the same instructions for filling it. Bake in the oven for ten minutes. Then check for doneness and extend the cooking time as needed.
- Add a crumb topping: Mix butter, flour, sugar, and cinnamon together and top muffins before baking.
Expert Tips
- If you aren't using cupcake liners, don't forget to spray the muffin tin! It definitely makes cleanup a whole lot easier and also your muffins will easily come out of the pan.
- Use an ice cream scoop to portion cake mix muffins batter into muffin tin.
FAQs
These muffins will keep at room temp, when stored in an airtight container for 3-5 days.
Pumpkin puree is just pumpkin. Pumpkin pie filling has additives, spices, and a different consistency that pumpkin puree. Make sure you are using the pumpkin puree in this recipe.
More Recipes You May Enjoy
Easy Pumpkin Muffins
Equipment
Ingredients
- 15 ounces can of pumpkin *not pumpkin pie filling
- 16.25 ounces box of yellow cake mix
- 1 cup chocolate chips
Instructions
- Preheat over to 350 degrees.
- Spray a muffin pan with non-stick spray, or line with cupcake liners.
- Mix the pumpkin and cake mix together with an electric mixer until well combined.
- Stir in chocolate chips.
- Put about ¼ cup of batter in each muffin cup. I use an ice cream scoop to measure mine.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack.
- Store in an airtight container.
Shelly says
What are the amounts of butter, flour, and sugar for top-crumble option?
Kadee says
You can use the following ratios:
Crumb Topping
▢ ¼ cup flour
▢ ⅓ cup brown sugar
▢ 1 TBS sugar
▢ 3 TBS cold butter
Kathy says
Can you make ahead and freeze? Would love to make several batches ahead to send home with family. Thanks
Desarae says
yes!!
Patricia Carol Nation says
These muffins are so delicious and so easy to make.
Deanna pfann says
How many weight watchers points for one. Mine made 18 muffins.
Kadee says
Hi Deanna, I don't follow weight watchers, so I don't know. But you could do some math with the nutritional info. Times it by the quantity we have and that will give you the total for the entire batch, and then divide by 18. Then you'll have the nutritional info for 1 of yours.
Heather says
Took a bite and said, "OH F----".... My daughter said really, that good? Sorry for the language but it is what it is! Thank You for sharing this recipe!
Linda S Spruell says
I'd give it a 10 if I could.
Sherri says
These are so easy and just the right texture. I tried some with dried cranberries and they turned out great too.
Gail Norton says
Made this recipe as a loaf. The only thing different was I used a spice mix. Next time I'll add a tsp of cinnamon.
Susie says
Super easy, super tasty recipe. I had mini chips in the cupboard and they worked perfectly.
Sarah says
How many muffins does this recipe make?
Kadee says
It makes 12
K says
Just wanted to let you know that the recipe card says 1 can of pumpkin, but the description at the top says 2 cans of pumpkin. Your response to someone else’s question says 1, but it also confused me when I read it. I’m going to try it, thanks for the recipe!
Becca says
What they type of chocolate chips where used in this recipe?
Kadee says
Semi-sweet
Samantha Polski says
We made these for Thanksgiving and everyone loved them! They are light and fluffy and so easy to make!
Brittany says
Does it require 1 or 2 cans of pumpkin?
Kadee says
It requires a 15oz can of pumpkin as noted in the recipe card.