I want to share with you one of Bella’s favorites that’s taken up much freezer space since the fall. When she wants one, she asks for a cupcake, so you know she REALLY must love them 🙂 I’ll be making a few more batches very soon since we’re running low.
This recipe is so easy, it’s almost embarrassing. But they taste great!
Moms of picky toddlers, this one’s for you…pumpkin is a vegetable, after all!
Easy Pumpkin Chocolate Chip Muffins
from Our Best Bites
2 boxes of spice cake mix (I’ve also used gingerbread)
1 (30 ounce) can pumpkin puree
1 (12 ounce) bag semi-sweet chocolate chips
Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.
Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don’t rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven. So a cookie scoop works great to keep things on the prettier side.
Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.