It’s pumpkin season — yay! I could eat pumpkin all day long. In fact, when our family eat up these yummy chocolate chip pumpkin muffins we also had — drum roll please — creamy, pumpkin soup! You can never have too much pumpkin in one day, right?
Do you ever bake with cake mixes? I just started last year! Baking with cake mixes have cut my baking time down drastically — plus saved me on clean-up! You’re in for a treat! These muffins are super-easy because they’re made with carrot cake mix! Only five ingredients and BAM! You have gorgeous, moist, irresistible chocolate chip, pumpkin muffins that will melt in your mouth! I do use fresh pumpkin puree, but feel free to use canned to save you some time in the kitchen!
One tiny ingredient in these muffins make them stand out for their moist, fluffiness. Do you want to guess what it is? Margarine or butter. Taste counts for everything when you’re making pumpkin muffins!
These cutie muffins not only will please your family, but also will please your friends during the holidays! For home-made gifts, try baking up a mini version of these muffins and wrapping them in a bag with a cutesy bow or ribbon. Teachers, friends and neighbors will appreciate your thought and the amazing taste of these pumpkin muffins. I guarantee no one will complain about the added chocolate chips!
I remember when I received my first homemade muffins as a teacher’s gift. Mmm…they were amazing. I bet they used margarine or butter too! Of all my teacher gifts that year, I truly treasured the homemade muffins because they were thoughtful and made with love. Those gifts are rare these days, so do your part and share the love by sending someone a gift of muffins — you won’t regret you did!
Before you try this recipe, take note. Please make sure you do not use yellow or white cake mix. Only use carrot cake or spice cake mix. The carrot and spice cake mix come with your fave fall flavors that make these muffins explode with fall flavor. Also, make sure you only use 15 oz of pumpkin, not an ounce more. There really are times when too much of a good thing is TOO much!
Enjoy your chocolate chip muffins and let me know how using butter or margarine made a HUGE difference for you!
- 1 box carrot cake mix (18.25 oz)
- 1 egg
- 15 oz. pumpkin puree
- 1 cup chocolate chips
- 2 Tablespoons margarine
- Preheat oven to 375 degrees Farheinheit.
- In large mixing bowl, beat together teh cake mix, egg, pumpkin and margarine. Beat for three minutes.
- Fold in chocolate chips.
- Spoon muffin batter into parchment lined of lightly greased muffin cups. Batter will be thick.
- Bake for 20 minutes nad remove from oven.
- Once slightly cooled, gently remove muffins from pan using a butter knife to keep edges from sticking.