3 Ingredient Pumpkin-Chocolate Chip Muffins

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.

3 Ingredient Pumpkin Chocolate Chip Muffins

  • Author: Mix and Match Mama
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 dozen 1x


It only takes three ingredients to make these delicious muffins!  There’s a little bite of autumn in each and every one.



  • 1 box of Spice Cake Mix
  • 1 (15 oz) can of pumpkin (I use Libby’s)
  • 1 cup chocolate chips


  1. Preheat your oven to 350 degrees.
  2. Line a 12-count muffin tin with cupcake liners.
  3. 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.
  4. Fill your muffin liners 2/3 of the way full and bake about 15 minutes.
  5. 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.  One more little tip, substitute chocolate chips with either butterscotch or cinnamon for a whole new taste experience!

I hope your family loves them too!
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  • Mod Commonplace September 21, 2013 at 10:57 am

    I just shared this exact same recipe on my blog – but I use a chocolate cake ix and they turn out to be the most decidant chocolate cupcakes! You should try them! They are super moist and fudge-y :).

    A spice cake mix sounds amazing!

    With Chocolate Cake Mix: http://www.moderncommonplacebook.com/healthy-chocolate-cupcakes/

  • Michelle September 21, 2013 at 11:51 am

    My family also loves these but I use a bag of cinnamon chips instead of chocolate chips…try it…you will love it!! 🙂

  • Rachel Brown September 21, 2013 at 1:43 pm

    Just made these and they are delish!! I think they would also be good with raisins instead of the chocolate chips! Yum yum thanks for helping me start my weekend off right.

  • JazzerMomma September 21, 2013 at 7:02 pm

    We use white chocolate chips! And of course, cream cheese frosting. YUM!!!

  • Jenna {Real Simple Girl} September 22, 2013 at 2:07 am

    I made these last weekend and then had them for breakfast for a couple days until they were all gone!!! So good!

  • kristinwithani September 22, 2013 at 2:28 am

    Yum! I bet those would be yummy with cinnamon chips too.

  • Cathy and Marshall September 22, 2013 at 7:19 pm

    I make these, but I add two eggs to the batter to make them a little more fluffy and moist. So good, so easy, so quick! My kids love them!

  • Julie Heath September 22, 2013 at 9:48 pm

    Made today… easy & delicious! 🙂

  • Anonymous September 23, 2013 at 4:53 pm

    I make these too! I add 1 egg white…got the recipe from weight watchers (I think) a million years ago! I'll have to try it without the egg white and see how it is!

  • Anonymous September 24, 2013 at 1:54 am

    Do you use pumpkin purée or pumpkin pie filling?


  • Mix and Match Mama September 24, 2013 at 9:38 am

    Your basic pumpkin puree, not a pie filling. I like Libby's!

  • Too Much Good September 26, 2013 at 4:04 am

    Made a batch yesterday and they were quickly devoured! Delicious!

  • Anonymous September 28, 2013 at 4:04 pm

    How long in the oven if I'm using mini cupcake size?

  • Mix and Match Mama September 28, 2013 at 8:21 pm

    Mini muffins would only take 6-8 minutes!

  • Mary Vigil October 10, 2013 at 4:14 pm

    Hi! I love you and all of your great ideas! I made these today and they are soooo yummy. I did have to bake mine for more than 15 mins, but maybe that is my wacky oven! Thank you for sharing your life and ideas with us!

  • Anonymous October 15, 2013 at 2:20 am

    Pumpkin Mu

  • Leigh November 11, 2013 at 5:18 am

    Yummy recipe! For Mary Vigil and anyone else who had their muffins come out undercooked. Crank the oven to 400F degrees and bake the muffins approximately 20 minutes. Shay can you recommend any trans-fat (partially hydrogenated oils) free cake mixes? It sounds like you guys eat healthy. Thanks!

  • kelly forbes August 22, 2014 at 2:02 pm

    Could these look any more delicious…or easy?! I have two sweet nieces and these would be perfect for us to bake up in the kitchen REALLY soon…they LOVE nothing more than to help me in the kitchen! We use ANY excuse to bake up something…and these would be incredible, for sure! What have I done to myself my discovering all these great recipes, lol?!

  • HopeFull August 30, 2014 at 9:30 pm

    Oh.My.Pumpkiny.Goodness! SO easy to make, and delicious! I couldn't wait for fall, so I whipped up a batch of these and enjoyed one with a cup of coffee. Yum!

  • Anonymous September 30, 2014 at 10:13 pm

    We make these for my grandson who has a severe dairy, egg, prok allergy. Perfect to take to a party when cupcakes that he can't have are being served!

  • Anonymous October 1, 2014 at 12:53 am

    My daughter Ioves these – I make them in. 24 cup mini muffin size. Perfect for on the go & quick snack / treat!

  • Maria Kanute October 3, 2014 at 5:41 pm

    I just used this recipe three times this week! Instead of muffins I dropped this batter into my new William and Sonoma whoopie pie pan! It makes the best gobs! Esp if you use the maple brown sugar cake batter found at target! So quick easy and yummy!

  • Lauren Duncan September 15, 2015 at 11:59 pm

    was referred to this post by @alysonhayley! These look so good and easy to make! can't wait to try! xo


  • The Woolfords September 21, 2015 at 8:25 am

    I live in Japan and can't find spice cake mix anywhere— they did have gingerbread cake mix. Thoughts on the taste? I saw a comment above about chocolate cake mix, but I want the pumpkin flavor!

    • Jenbear November 5, 2016 at 10:57 am

      Oh yeah! I bet the gingerbread flavor would go very well with the pumpkin! yummm!

  • Danielle Kleiner September 28, 2015 at 11:02 pm

    We just made these tonight and they were FAB! We used yellow cake mix and they were super tasty still 🙂 Thanks Shay!

  • 7eve7 October 6, 2015 at 10:23 pm

    So the Spice Cake mix calls for oil and eggs. I presume you leave these out?

  • Lyndsey Parks October 12, 2015 at 12:02 pm

    I made these this weekend on our lazy Saturday…. they make the perfect snack or quick breakfast! And call me crazy but I don't feel near as bad for eating them with only 3 ingredients 🙂 So so good!!!

  • Julianna October 13, 2015 at 11:28 pm

    Added some coconut to these… The perfect touch!!!

  • Ashley October 3, 2016 at 8:01 pm

    These are so amazing!! I love the texture so much. Even the batter was great right off the spoon. Thank you!!!