Easy 3 Ingredient Pumpkin Muffins are fluffy, light and moist. Best part is that you don't need a ton of ingredients to make a delicious fall inspired pumpkin muffin.

Made with spice cake mix, pumpkin puree, and chocolate chips, these pumpkin muffins are full of pumpkin spice flavor for the fall season.

Why You'll Love These 3 Ingredient Pumpkin Chocolate Chip Muffins
- Easy to make - These muffins with spice cake mix have only 3 ingredients and take less than 30 minutes to make.
- Oil-free- Since the muffin recipe uses a can of pumpkin, there is no need to add extra oil to the muffins.
- Pumpkin flavor- the spices in the cake mix and can of pumpkin puree adds just the right amount of pumpkin spice flavor.

ingredients
You only need 3 simple ingredients. Be sure to check out the recipe card at the end for all ingredient information and extract baking instructions.
- spice cake mix-this is going to be the dry ingredients for the muffins.
- pumpkin puree- be sure to use pumpkin puree and no pumpkin pie mix.
- chocolate chips- I really like to use dark chocolate chips, but you can use any type of chocolate chips that you like.
- water (or milk)-this is optional, but sometimes I like to add a little water or almond milk to the muffins.

recipe instructions:
- Preheat your oven to 350 F. Line with muffin liners.
- In a large mixing bowl, whisk together the spice cake mix, pumpkin puree, and water (milk) until a smooth batter forms.
- Fold in the chocolate chips, be careful not to over-mix.
- Transfer the batter into a muffin pan using a spoon or ice cream scoop to muffin tin.
- Bake the pumpkin muffins at 350℉ or 20-25 minutes or until a toothpick inserted in the center comes out clean

recipe variations
- Use yellow cake mix instead of the spice cake mix. You can add a tablespoon or two of pumpkin pie spice.
- mini muffins- make bite size mini muffins instead of regular muffins. Just be sure to adjust the cooking time.
- Left out the chocolate chips if you aren't a big fan or don't have any on hand.

Storage & Freezing
If the muffins aren't going to be consumed in 2 or 3 days, I recommend freezing the muffins. The muffins can be frozen for longer storage. Wrap each muffin in plastic wrap and place in a gallon freezer bag.
Thaw frozen muffins at room temperature for 1-2 hours before you plan on eating the muffins.

After the muffins are made, store them in an air-tight container for up to 2-3 days.
If you love pumpkin season as much as I do, you'll also love this cozy Vegan Pumpkin Pasta, Pumpkin Chocolate Chip Cookies, and this easy fall breakfast recipe Slow Cooker Pumpkin Oatmeal.

3 Ingredient Pumpkin Muffins
Ingredients
- 1 box spice cake mix
- 1 15 oz. can 100% pure pumpkin puree
- ¼ cup water (or almond milk}, optional
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350℉ and line a muffin pan with liners. For easy removal later, lightly spray the liners with non-stick cooking spray.
- In a large mixing bowl, whisk together the spice cake mix, pumpkin puree, and water (or milk) until smooth and well combined.
- Fold in the chocolate chips, be careful not to over-mix.
- Transfer the batter into a muffin pan using a spoon or ice cream scoop to muffin tin.
- Bake the pumpkin muffins at 350℉ or 20-25 minutes or until a toothpick inserted in the center comes out clean
- Let the muffins cool in the pan for a few minutes before transferring to a cooling rack to cool completely. Store leftover muffins in an airtight container.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 323mgCarbohydrates: 45gFiber: 2gSugar: 25gProtein: 3g
Nutrition information is just an estimate per serving.
Happy Baking!
Jeni
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