Fall is here, which means it's time to cozy up with the ultimate fall treat: pumpkin chocolate chip muffins! These aren’t just any muffins; they’re our family’s go-to recipe. Every autumn, I bake these with all four of my kiddos, and it’s become a tradition we look forward to. Best of all, these pumpkin chocolate chip muffins are incredibly easy—just four ingredients and about 30 minutes from start to finish. My oldest, Evie Pearl, is even able to make these on her own now, which is a huge win!
Whether you’re looking for a quick breakfast to grab on the way out the door, a school snack, or a treat to enjoy with your morning coffee, these muffins are perfect. They’re soft, moist, and bursting with fall flavor. Trust me, this recipe is one you’ll keep coming back to every autumn.
Why You’ll Love These Pumpkin Chocolate Chip Muffins:
**Only Four Ingredients**: You heard that right! This recipe requires minimal ingredients you probably already have on hand.
**Quick and Easy**: With just 30 minutes, you’ll have fresh muffins ready to go.
**Kid-Friendly**: Perfect for baking with little helpers. It’s simple enough that my daughter Evie Pearl can make them on her own!
**Moist and Delicious**: The pumpkin keeps these muffins perfectly moist, while the chocolate chips add the perfect touch of sweetness.
Ingredients You’ll Need:
1. One box of spice cake mix: This saves time and adds the perfect fall spice flavor.
2. One can of pumpkin puree (15 oz): Adds moisture and fall flavor without any extra oil or eggs.
3. One cup of chocolate chips: We love semi-sweet, but feel free to use milk or dark chocolate if you prefer!
4. 2 Eggs
Directions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix the ingredients: In a large mixing bowl, combine the spice cake mix, 2 eggs and pumpkin puree. Stir until well combined. Add in the chocolate chips and fold them into the batter.
3. Spoon the batter into each muffin cup, filling about ¾ full.
4. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
5. Cool the muffins on a wire rack before enjoying.
And that’s it! In just 30 minutes, you’ll have delicious, moist pumpkin chocolate chip muffins to enjoy.
Tips for Perfect Muffins:
**Customize the Mix-Ins**: Try adding chopped nuts or a sprinkle of oats on top.
**Double the Batch**: These muffins freeze wonderfully. Make a double batch and freeze extras for up to 2 months!
**Storage**: Store in an airtight container at room temperature for up to 3 days, or refrigerate to keep them fresh longer.
There’s nothing like the smell of pumpkin and spices filling the kitchen. This recipe has become a fall staple in our house because it’s easy, it’s delicious, and it’s a great way to spend time with my kids in the kitchen. It’s such a proud mom moment to see my daughter Evie Pearl confidently baking these on her own now, knowing she’s carrying on this little family tradition.
I hope you enjoy these muffins as much as we do! Happy baking, and don’t forget to let me know if you try them out—tag me on social media @EviePearlHandmade so I can see your delicious muffins!
Happy Fall,
Jenni S.