These are the easiest pumpkin muffins you'll ever make! This one-bowl recipe starts with cake mix and only requires a few extra ingredients. Perfect for a quick and delicious homemade fall breakfast or snack!
Course: Breakfast, Snack
Author: Crystal | Beat Bake Eat
2cups(1 16-ounce can) pumpkin puree
1/3cupbrown sugar, packed
1(432 g/15 ounce) box spice cake mix
3/4cupsemisweet, milk, or white chocolate chips
Preheat oven to 375°F. Line muffin pan with muffins liners (or spray with nonstick cooking spray) and set aside.
In a large bowl combine the pumpkin puree and brown sugar (mixture should be completely smooth).
Slowly mix in the oil and vanilla extract, and then carefully incorporate the eggs.
Add the cake mix and gently stir until combined. DO NOT over mix.
Fold in the chocolate chips. Optional: sprinkle the tops with more chocolate chips.
Scoop batter into the muffin pan filling the cups to the top.
Bake for 20 – 22 minutes.*Muffins are done when a toothpick inserted comes out clean or with a few moist crumbs.
Cool in pan for 10 minutes then remove to cool completely.
A 15-ounce can of pumpkin puree can also be used (it’s only 2 tablespoons less than a 16-ounce can).
If you only have a 12-cup muffin pan, bake 12 muffins then bake the additional 6 muffins with the remaining batter immediately after.