These Easy Pumpkin Chocolate Chip Muffins are one of my favorite shortcuts for fall baking. They start with a box of spice cake mix and a can of pumpkin, so there’s very little measuring or prep involved. The pumpkin keeps the muffins incredibly soft and moist, while pumpkin pie spice, vanilla and plenty of chocolate chips make them extra cozy.

They’re perfect for an easy fall breakfast, afternoon snack or something sweet with your morning coffee. You can also add a little extra sugar if you prefer a sweeter, more dessert-like muffin, but it’s completely optional since the cake mix already brings plenty of sweetness.

Prep Time: 10 minutes
Bake Time: 18–22 minutes
Yield: 16–18 muffins

Ingredients

• 1 (15.25 oz) box Duncan Hines Spice Cake Mix
• 1 (15 oz) can Libby’s 100% Pure Pumpkin
• 2 large eggs
• ¼ cup granulated sugar, optional
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• ¾ cup Ghirardelli semi-sweet chocolate chips, plus extra for topping if desired

Instructions

1. Preheat oven to 350°F. Line muffin pans with paper liners or lightly spray with nonstick cooking spray.
2. Add the spice cake mix, pumpkin, eggs, optional sugar, pumpkin pie spice and vanilla to a large mixing bowl.
3. Mix with an electric mixer just until well combined. The batter will be thick.
4. Gently fold in the chocolate chips.
5. Divide the batter among the prepared muffin cups, filling each about ¾ full. Depending on how full you fill them, you should get approximately 16–18 muffins.
6. Sprinkle a few additional chocolate chips over the tops, if desired.
7. Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out without wet batter.
8. Let cool in the pans for about 5 minutes before transferring to a wire rack.

A Little Extra

The additional ¼ cup of sugar is completely optional. The spice cake mix already adds sweetness, so leave it out for a less-sweet muffin or add it if you prefer them a little more dessert-like.

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Estimated Nutrition (Per Muffin)

Based on 18 muffins:
Calories: ~145
Protein: ~2g
Net Carbs: ~26g
Fat: ~4g
Fiber: ~1g

Nutrition is estimated and based on 18 muffins. Optional sugar and additional chocolate chips used for topping are not included.