Mini Pumpkin Muffins

Need super simple and healthy-ish muffin recipe? Try our Mini Pumpkin Muffins! The Mini Pumpkin Muffins only have 6 ingredients and are low in fat. The secret is the pumpkin- no butter or oil required! Our Mini Pumpkin Muffins are perfect for snacking!

Pumpkin Mini Muffins- Perfect for Snacking

Prepare a 24-cup mini muffin pan with liners and spray with vegetable oil. In a large bowl, stir together the cake mix and spice. Add the pumpkin puree, water, and vanilla extract. If the dough is too stiff add more of water. Fold in 1 ½ cups of chocolate chips.  Scoop the batter into the prepared pan. Dot the remaining chips on the top of the muffins. Bake the muffins, rotating halfway through the bake time. Caution, do not over bake! Remove the muffins from the oven. After 10 minutes, carefully release the cake from the muffin tin. Transfer to a wire rack with a spatula to cool completely. Repeat with the remaining batter.

Fresh from the oven

If you don’t have a mini muffin tin, this recipe makes 12 standard muffins. For a vegan version of the Mini Pumpkin Muffins, just use vegan chocolate chips.

Ready to eat!

There are endless options for customization with our Mini Pumpkin Muffins! Change up the cake mix- use chocolate or yellow cake mix! Change the mix ins to suit your taste. Try adding chopped nuts or granola, dried cranberries, and raisins in place of the chocolate chips. The Pumpkin Mini Muffins should be stored in an airtight container for up to 3 days.

Yield: 36 mini muffins

Author: Stacey Berk

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Mini Pumpkin Muffins

Need super simple and healthy-ish muffin recipe? Try our Mini Pumpkin Muffins! The Mini Pumpkin Muffins only have 6 ingredients and are low in fat.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 box of spice (or white) cake mix
• 1 tablespoon of pumpkin pie spice or ½ teaspoon of each cinnamon and nutmeg
• 1 15.5 oz. can of pumpkin puree
• 1 cup of water
• 2 tablespoons of vanilla extract
• 1 bag of semi or dark chocolate chips, divided

Instructions

1. Preheat the oven to 375F.
2. Prepare a 24-cup mini muffin pan with liners and spray with vegetable oil.
3. In a large bowl, stir together the cake mix and spice. Add the pumpkin puree, water, and vanilla extract. If the dough is too stiff add ¼ cup more of water. Fold in 1 ½ cups of chocolate chips. Scoop the batter into the prepared pan. Dot the remaining chips on the top of the muffins.
4. Bake the muffins for 15-17 minutes, rotating halfway through the bake time. Do not over bake!
5. Remove the muffins from the oven. After 10 minutes, carefully release the cake from the muffin tin. Transfer to a wire rack with a spatula to cool completely. Repeat with the remaining batter.

Notes:

• If you don’t have a mini muffin tin, this recipe makes 12 standard muffins.
• There are endless options for customization with our Mini Pumpkin Muffins!  
• Change up the cake mix- use chocolate or yellow cake mix!
• Adjust the mix ins accordingly and to suit your taste. Try adding sprinkles, chopped nuts or granola, dried cranberries, and raisins in place of the chocolate chips.
• For a vegan version of the Mini Pumpkin Muffins, just use vegan chocolate chips!
• The Mini Pumpkin Muffins can be allergen friendly in most cases. Check the product labels for specific dietary guidelines and preferences.

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