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.
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3 Ingredient Pumpkin Chocolate Chip Muffins
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 dozen 1x
Description
It only takes three ingredients to make these delicious muffins! There’s a little bite of autumn in each and every one.
Ingredients
Scale
- 1 box of Spice Cake Mix
- 1 (15 oz) can of pumpkin (I use Libby’s)
- 1 cup chocolate chips
Instructions
- 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.
Notes
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!
Mod Commonplace says
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 says
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 says
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 says
We use white chocolate chips! And of course, cream cheese frosting. YUM!!!
Jenna {Real Simple Girl} says
I made these last weekend and then had them for breakfast for a couple days until they were all gone!!! So good!
kristinwithani says
Yum! I bet those would be yummy with cinnamon chips too.
Cathy and Marshall says
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 says
Made today… easy & delicious! 🙂
Anonymous says
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 says
Do you use pumpkin purée or pumpkin pie filling?
Lisa
Mix and Match Mama says
Your basic pumpkin puree, not a pie filling. I like Libby's!
Too Much Good says
Made a batch yesterday and they were quickly devoured! Delicious!
Anonymous says
How long in the oven if I'm using mini cupcake size?
Mix and Match Mama says
Mini muffins would only take 6-8 minutes!
Mary Vigil says
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 says
Pumpkin Mu
Leigh says
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 says
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 says
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 says
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 says
My daughter Ioves these – I make them in. 24 cup mini muffin size. Perfect for on the go & quick snack / treat!
Maria Kanute says
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 says
was referred to this post by @alysonhayley! These look so good and easy to make! can't wait to try! xo
@stylemelauren
stylemelauren.com
The Woolfords says
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 says
Oh yeah! I bet the gingerbread flavor would go very well with the pumpkin! yummm!
Danielle Kleiner says
We just made these tonight and they were FAB! We used yellow cake mix and they were super tasty still 🙂 Thanks Shay!
7eve7 says
So the Spice Cake mix calls for oil and eggs. I presume you leave these out?
Mix and Match Mama says
Exactly!
Lyndsey Parks says
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 says
Added some coconut to these… The perfect touch!!!
Ashley says
These are so amazing!! I love the texture so much. Even the batter was great right off the spoon. Thank you!!!