Pumpkin Chocolate Chip Muffins, only three ingredients of pure bliss. Fall is in the air!
Who is ready for fall? I know I am with all the 100 degree temperatures here in Texas. There seems to be no end to them. With that in mind, I thought maybe, just maybe, I would go ahead and pull out a pumpkin recipe that would put me more in the mood for fall.
This recipe for Pumpkin Love Chocolate Chip Muffins is from a dear blogger friend of mine over at The Better Baker.
The easy and quick preparation of these muffins send you into the land of pure love. At least that is how my grandchildren made me feel when I brought them some!
Pumpkin Chocolate Chip Muffins
Adapted from The Better Baker
Ingredients:
- 1 18 oz. pkg. spice cake mix
- 1 15 oz. canned pumpkin puree
- 1 12 oz. pkg. semi-sweet chocolate chips
Directions:
Preheat oven to 350 F. Line muffin pan with 24 paper liners or spray a muffin pan with nonstick cooking spray. In a large bowl, combine pumpkin and cake mix; mix well. Stir in semi-chocolate chips. Using a large scoop, fill muffin tins about 3/4 full. Bake for 20 - 25 minutes or until done. Let set 5 minutes before removing from muffin pan and let cool on a rack before serving.
Preheat oven to 350 F. Line muffin pan with 24 paper liners or spray a muffin pan with nonstick cooking spray. In a large bowl, combine pumpkin and cake mix; mix well. Stir in semi-chocolate chips. Using a large scoop, fill muffin tins about 3/4 full. Bake for 20 - 25 minutes or until done. Let set 5 minutes before removing from muffin pan and let cool on a rack before serving.
Cook's Note: May substitute a carrot cake mix.
