Pumpkin Chocolate Chip Muffins

I repost this every September because it is one sign that fall is here!  This is a crowd pleaser and SO easy.
Pumpkin Chocolate Chip Muffins–From Jen

2 Spice Cake Mixesimages9QY7BN1S
1 30-oz can pumpkin
1 12-oz bag of semi-sweet chocolate chips
Pre-Heat your oven to 350 degrees.
All you do is add all 3 ingredients to a bowl and mix. (that’s it, you don’t need to add anything else)
Scoop mixture into lined muffin tins.
Yields 36.
They do not rise very much so fill the liners up. I have a medium scoop and I LOVE it. It worked great for this project. How they look going in is how they will look going out. Try a scoop. It’s makes them even more delicious looking.  Bake for 22-25 minutes or until a toothpick comes out clean.  Leftovers (well not at my house) but if you have them freeze them. A great idea to add to a lunch or a snack on the run.  My kids devoured these! I liked them too but I added salt to mine. That’s strange, but I enjoyed them more?!

ALSO, thank you for sharing GraceFULLhome to so many!  Please continue to pass on this blog if you think others might enjoy it.

Blessings to you today!

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