Pumpkin Chocolate Chip Muffins
When the air turns crisp, and the leaves start to change color, there's nothing quite like the comforting aroma of pumpkin and spices wafting through the kitchen. Fall is a season filled with delightful treats, and one recipe that never fails to satisfy is Pumpkin Chocolate Chip Muffins.
Ingredients
- 1 package (18oz.) yellow cake mix
- 1 package (3oz.) of instant vanilla pudding mix
- 1 cup canned pumpkin
- ½ cup oil
- ½ cup water
- 3 eggs
- 1 ½ tsp cinnamon
- 1 tsp cloves
- 1 tsp vanilla extract
- 1 package (11oz.) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tins with paper liners, lightly spraying them with cooking spray for easy removal later.
- Combine the yellow cake and instant vanilla pudding mix in a mixing bowl. The pudding mix adds moisture and enhances the flavor of the muffins.
- To the dry mixture, add the canned pumpkin, oil, water, eggs, cinnamon, cloves, and vanilla. These ingredients will infuse the muffins with a delightful combination of fall flavors.
- Stir in the package of chocolate chips by hand, ensuring they are evenly distributed throughout the batter. The creamy chocolate morsels will melt slightly, creating pockets of gooey goodness in every bite.
- Fill each muffin liner about 3/4 full with the batter. This allows the muffins to rise and develop a beautifully rounded top.
- Place the muffin tins in the oven and bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen as they bake will make resisting even harder!
- Once the muffins are golden brown and fragrant, remove them from the oven and allow them to cool for a few minutes in the tins. Then transfer them to a wire rack to cool or enjoy warmly. These muffins are perfect for breakfast, brunch, or an afternoon treat alongside your favorite hot beverage cup.