Now that football season is in full swing and the local Starbucks is offering Pumpkin Spice Lattes, that means only one thing. Fall is right around the corner and that means it is time for our Fall favorite, Chocolate Chip Pumpkin Spice Muffins. These muffins are the easiest treat to make, mainly because I use Duncan Hines Spice Cake mix as the base for it.
Are you hungry yet? Time for the recipe!
Fall Favorite: Chocolate Chip Pumpkin Spice Muffins
Recipe Type: Desserts/Baked Goods
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 18-20 large
You can use regular size muffin tins, or the mini muffin tins. You will need to test with a toothpick for doneness.
Ingredients
- 1 Box of Duncan Hines Spice Cake Mix
- 3/4 of 1 bag of Nestle Semisweet Mini Chocolate Chips
- 1 Small Can of Pumpkin
- 3 eggs
- 1/2 cup of oil
- 1/2 cup of water
- Cupcake pans
- Cupcake liners
Instructions
- Set oven for 325 degrees. Combine the cake mix, oil, water, and eggs. Mix until batter is smooth. Add one can of pumpkin and mix again. Finally, add the chocolate chips, but only mix with a spoon, not a mixer! After batter is combined, drop batter into cupcake pans (already prepared with liners). Place muffins in the oven and bake for at least 25 minutes for large muffins. At the 20 minute mark, check with a toothpick. If it does not come clean, bake in increments of 5 additional minutes until it comes clean. (depends on the oven) If you are using mini muffins, bake for 18 minutes and then check. Let cool completely. I like to place mine in the fridge for a bit to cool down.
If you try these muffins, please visit my Facebook page and let me know what you thought! Enjoy!
