These tender pumpkin chocolate chip muffins come together in just minutes by using a box of spice cake mix as the base. If you're a fan of moist, flavorful muffins bursting with the tastes of fall, then these Chocolate Chip Pumpkin Muffins made with a spiced cake mix are your next baking creation. Not only are they easy to make, but they also blend the rich flavors of pumpkin and chocolate chips into a perfect fall treat. The addition of pumpkin puree and chocolate chips to the cake mix makes these the perfect treat for fall!
While the onset of fall brings on all things pumpkin spice lattes and apple cider, it is the baked goods that capture my attention. As the weather cools, baking becomes something we all start doing again. It is no secret I love fall treats.
This recipe was inspired by my cake mix muffin recipes like my apple cider donut muffins or the cake mix pumpkin earthquake cake and my made-from-scratch chocolate chip pumpkin muffins. But don't forget I also have my blender pumpkin chocolate chip muffins. But these muffins were so fast to make thanks to the batter being a simple combination of a spice cake mix, eggs, water, and chocolate chips. Let's dive into this simple and delicious recipe!
Cake Mix Pumpkin Muffin Ingredients
Since a cake mix is used in this
- Cake Mix - A cake mix is a fast way to make so many baked goods easy to make. A spiced cake mix has all the pumpkin pie spice seasonings in it to make these muffins easy to make. No need for additional cinnamon, nutmeg, or ginger.
- Pumpkin Puree - Canned pumpkin puree works great. Make sure it isn't pumpkin pie filling though. You can also cook your own pumpkin and puree it.
- Eggs -Large grade A eggs that are at room temperature work best in this recipe.
- Water - Yes, water. No need to add butter of vegetable oil, but you will need a little water.
- Chocolate Chips - The kind of chocolate chips is totally up to you. Milk chocolate, semi-sweet or dark chocolate chips all work with pumpkin.
See recipe card for quantities.
Instructions - How to make Pumpkin Chocolate Chip Muffins
Making these chocolate chip pumpkin muffins is a simple four-step process. Begin by preheating the oven to 350 degrees.
In a large mixing bowl, combine the spiced cake mix, pumpkin puree, eggs, and water. Mix the ingredients until well combined, but avoid over mixing.
Add the chocolate chips to the pumpkin muffin batter.
Fold the chocolate chips into the pumpkin muffin batter.
Divide batter evenly into prepared muffin tins with muffin paper liners, and then fill each about ¾ full.
Bake the muffins for 18-20 minutes. You can make 12-18 muffins or 24-36 mini muffins. I actually make a mix of both regular sized and mini muffins. When a toothpick comes out clean from the muffins, your muffins are done. Pull the muffin pan out of the oven and let cool for five minutes and then transfer them to a cooling wrack.
With just a few simple ingredients, you can have delicious pumpkin chocolate chip muffins ready in less than an hour. The shortcut spice cake mix makes these a breeze to whip up. Let me know if you try them!
Hint: If you don't like chocolate add white chocolate chips or even toffee chips to the pumpkin muffin mix.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Gluten Free Cake Mix - instead of a regular cake mix, substitute a gluten-free cake mix. If you can't find a spice cake mix a yellow cake mix with two teaspoons of pumpkin pie spice can work too.
- Without a cake mix - Make these pumpkin chocolate chip muffins from scratch with this recipe.
- Chocolate-free - the chocolate chips can be substituted with white chocolate chips or even pecans or walnuts.
- Yellow Cake Mix - If you don't have a spice cake mix but have a yellow cake mix, use it with pumpkin pie spice. If you don't have pumpkin pie spice, you can make your own by combining ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground allspice.
These simple substitutions make great muffins.
While this pumpkin chocolate chip muffins recipe seems perfect the way they are - Here are some ideas to change them up.
- Frost the Muffins - Swirl a dollop of vanilla frosting on top for an extra treat! Or even better, frost the muffins with cream cheese frosting once they have cooled. The combination of pumpkin, chocolate chips, and cream cheese is simply divine.
- Adding Nuts: Feel free to add chopped nuts like pecans or walnuts for an extra crunch and flavor.
- Add crunch Topping - with candied pumpkin seeds or toasted pepitas for crunch.
See this pumpkin chocolate chip cookies recipe for a cookie version of these muffins.
Equipment for Making Cake Mix Muffins
These pumpkin chocolate chip muffins are so moist, you will want to be sure to keep them in an air-tight container to keep them moist while you enjoy them. Storing them in the fridge can extend their shelf life.
These muffins also freeze well. Wrap each muffin individually to pull out one out of time. Put saran-wrapped pumpkin muffins in a freezer bag. Freeze for up to three months.
Don't overcook the muffins. They will be hard and dried out. The toothpick check works but also be sure the muffins are still springy to the touch.
If you feel the muffin batter is to dry or want to ensure your muffins are moist, add a quarter cup of greek yogurt to the batter. However this could make it too moist.
Yes, technically you can use milk or buttermilk in place of the water. However, the consistency may change and they may actually be too moist.
Related Pumpkin Recipes
Looking for other pumpkin recipes like this? Try these:
Cake Mix Recipes
These are my favorite cake mix recipes:
Chocolate Chip Pumpkin Muffins with a Spice Cake Mix
- 1 spice cake mix
- 3 eggs
- ¼ cup water
- 1 can pumpkin puree 15 ounce can
- 1 cup chocolate chips
- In a large bowl, mix the cake mix, eggs, and water until just mixed together.
- Add the chocolate chips to the pumpkin batter.
- Fold the chocolate chips into the batter.
- Fill paper lined muffin pans with muffin batter until ⅔ to ¾ full.
- Bake on 350° for 20 minutes for full sized muffins, 10-12 for mini muffins.
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