Description
These moist and fluffy pumpkin chocolate chip muffins are the ultimate cozy treat for the autumn season. Using a clever shortcut with spice cake mix and pure pumpkin puree, they deliver a professional-grade bakery texture with minimal effort. Perfect for busy weekday mornings or a comforting afternoon snack, these muffins offer a beautiful balance of warming autumn spices and the rich, indulgent snap of semisweet chocolate chips. They are simple to prepare, highly portable, and guaranteed to be a crowd-pleaser for any gathering.
Ingredients
1 box (15.25 oz) spice cake mix
1 can (15 oz) 100% pure pumpkin puree
1/4 cup water or dairy-free milk
1 cup vegan semiseet or dark chocolate chips
Instructions
Preheat your oven to 350°F.
Line a muffin pan with paper liners and lightly spray the liners with non-stick cooking spray.
In a large mixing bowl, combine the spice cake mix, pumpkin puree, and water (or milk) until well blended and smooth.
Fold in the chocolate chips gently by hand.
Divide the batter evenly into the prepared muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure you are using 100% pure pumpkin puree and not pre-mixed pumpkin pie filling. For extra richness, use an alternative milk like almond or soy instead of plain water. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 22g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg