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a pumpkin chocolate chip muffin in a white liner sitting on a white coaster. The muffin is surrounded by additional 3 ingredient pumpkin muffins, mini pumpkins, and an orange linen.
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5 from 21 votes

📖 Easy 3-Ingredient Pumpkin Chocolate Chip Muffins

Quick, easy, and delicious pumpkin muffins made with 3 ingredients! Great for breakfast or snacking, and ready in 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 Servings
Calories: 220kcal
Author: Meredith

Ingredients

  • 1 , 15.25oz box of spice cake mix
  • 1 , 15oz can pumpkin puree
  • â…” C mini chocolate chips

Instructions

  • Preheat oven to 350°F. Line 12 muffin tins with cupcake liners, or grease generously, and set aside.
  • In a large mixing bowl, stir together the spice cake mix and pumpkin puree until a uniform batter has been made.
  • Mix in the mini chocolate chips (reserving a small portion for the top of the muffins if desired).
  • Divide the muffin batter between 12 muffin cups (and top with remaining chocolate chips if desired).
  • Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean (a few crumbs are ok).
  • Allow to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  • Store fully cooled muffins in an air-tight container at room temperature for up to 2 days.

Notes

Recipe Variations and Substitutions
  • Select a different chocolate chip. You can also use full-sized semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or white chocolate chips in this recipe.
  • Change the mix-in. Substitute chocolate chips 1-for-1 with chopped pecans, chopped walnuts, raisins, craisins, cinnamon chips, or butterscotch chips.
  • Top with turbinado sugar. Add a sprinkle of turbinado sugar on top the muffins in addition to, or instead of, the chocolate chips.
  • Make a 2 ingredient pumpkin muffin. Leave out the mix-in all together and enjoy a moist and fluffy pumpkin spice muffin.
  • Make mini muffins! This recipe will make approximately 36 mini muffins. Follow the same directions, scoop into a mini muffin pan lined with muffin cups, and bake for 12-15 minutes.
  • Use a box of yellow cake mix + pumpkin pie spice. If needed, you can use a box of yellow cake mix in place of the spice cake mix. Just be sure to add 2-3 teaspoons of pumpkin pie spice to get that pop of fall flavor you're looking for.
Storage
Store muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to one week.
You can also freeze these chocolate chip pumpkin muffins for another day! To do so, allow the muffins to fully cool before storing. Individually wrap each muffin in plastic wrap and place into a gallon-sized freezer bag and freeze for up to 6 weeks. To thaw, remove individual muffins from the freezer and let them sit at room temperature for about 1 hour. You can also warm them up directly from the freezer, removing the plastic wrap and microwaving them for 15-30 seconds!

Nutrition

Calories: 220kcal | Carbohydrates: 37g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 245mg | Potassium: 196mg | Fiber: 2g | Sugar: 24g | Vitamin A: 5539IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg