Ingredients
Scale
- 1 box (15.25 oz) Spice Cake Mix
- 1 can (15 oz) Pumpkin Puree (ensure it is not pumpkin pie filling)
- 1/2 cup Semi-sweet chocolate chips (or 1/2 cup water for a lighter version)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray it generously with non-stick cooking spray. In a large mixing bowl, combine the dry spice cake mix and the entire can of pumpkin puree. Do not follow the instructions on the back of the cake box; only use the ingredients listed in this recipe.
- Stir the cake mix and pumpkin together until the batter is smooth and no dry streaks remain. Fold in the chocolate chips gently. The batter will be thicker than standard cupcake batter. Divide the mixture evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep them moist.
- Remove the muffin tin from the oven and let it sit on a wire rack for about 5 minutes. Carefully transfer the muffins out of the tin and onto the rack to cool completely. These muffins are delicious served warm, but the flavor actually deepens after they have sat for an hour. Store any leftovers in an airtight container at room temperature for up to three days.
- Cook Time: 25 minutes