I love the flavors of fall, and this recipe for pumpkin muffins is definitely a favorite in our house. I’ve been making these easy pumpkin muffins for a few years now, and they’re great for a quick breakfast before school, church or whenever a quick breakfast is necessary! 🙂 I even serve these on Thanksgiving morning because they are so quick and easy, and they don’t interfere with the dinner prep.
It all starts with two basic ingredients, canned pumpkin and yellow cake mix. What could be simpler than that?! Set the oven at 350 degrees, and add the cake mix and pumpkin together.
Then, I add some dark chocolate chips–usually Ghirardelli, which I love. Sometimes, I use white chocolate to mix things up a bit. Then, I sprinkle in a bit of nutmeg and just slightly more than a bit of cinnamon. Have I mentioned how much I love cinnamon?
I usually have a little helper spread some butter in a muffin tin, and then we just fill it up with batter. Bake the muffins for about 18 minutes or until a toothpick comes out clean.
Voila! Pumpkin, cinnamon, warm, chocolate, fast, easy pumpkin muffins–yum!
Thanks for reading, and have an awesome day!