Now that football season is in full swing and the local Starbucks is offering Pumpkin Spice Lattes, it can only mean one thing: Fall is right around the corner! That also means it’s time for one of our family’s Fall favorites—Chocolate Chip Pumpkin Spice Mini Muffins. These bite-sized treats are perfect for cozy autumn days, but honestly, they’re a delicious indulgence any time of the year. Whether you’re tailgating, hosting a brunch, or just enjoying a quiet morning with coffee, these muffins will hit the spot.
The best part? They’re incredibly easy to whip up, thanks to a little help from Duncan Hines Spice Cake mix as the base. So, grab your ingredients and get ready for the coziest batch of muffins you’ve ever made!
Are you hungry yet? Time for the recipe!
Harvest Treat: Chocolate Chip Pumpkin Spice Mini Muffins
Equipment
- Mini Muffin pans
- Cupcake liners
Ingredients
- 1 Box of Duncan Hines Spice Cake Mix
- ¾ of a bag of Nestle Semisweet Mini Chocolate Chips
- 1 Small Can of Pumpkin
- 3 Eggs
- ½ cup of oil
- ½ cup of water
Instructions
- Preheat your oven to 325°F.
- In a large bowl, combine the cake mix, oil, water, and eggs. Mix until smooth.1 Box of Duncan Hines Spice Cake Mix, ½ cup of oil, ½ cup of water, 3 Eggs
- Stir in the pumpkin puree until fully incorporated.1 Small Can of Pumpkin
- Gently fold in the mini chocolate chips using a spoon (not a mixer!).¾ of a bag of Nestle Semisweet Mini Chocolate Chips
- Line your cupcake pans with cupcake liners and spoon the batter into each liner, filling about ⅔ full.
- Bake for 25 minutes for large muffins, or check at 18 minutes if using mini muffin tins. Test with a toothpick—if it doesn’t come out clean, continue baking in 5-minute increments until done.
- Once fully baked, let the muffins cool completely. For an extra special treat, pop them in the fridge for a bit to chill!
