My family and I love, love, love these little muffins! In fact, these are Kensington’s most requested breakfast item during the fall. I made them last week on Good Morning Texas and was bombarded with requests for the recipe…so here it is. Three ingredients people…that’s it. Just three simple ingredients.
1 box of Spice Cake Mix
1 (15 oz) can of pumpkin (I use Libby’s)
1 cup chocolate chips
Preheat your oven to 350 degrees.
Line a 12-count muffin tin with cupcake liners.
In a mixing bowl, combine cake mix with canned pumpkin and work it with a spoon. The batter will be pretty thick. Once the batter has been combined, stir in your chocolate chips.
Fill your muffin liners 2/3 of the way full and bake about 15 minutes.
Remove from oven and let cool in the pan 5 minutes before removing.
Let’s be honest here…spread some store bought cream cheese frosting on these babies and you have yourself a cupcake. No oil, no eggs, no guilt, right? After they cool, you can also pop them in the freezer inside a freezer bag and then just remove them on busy mornings. About 30 seconds in the microwave and breakfast is ready to go.