1boxspiced cake mix (approximately 15.25 oz)Duncan Hines, Betty Crocker, Pillsbury or box mix of choice.
15oz pumpkin purée (unsweetened) (1 can)Do not confuse with pumpkin pie mix
1cupchocolate chips (milk chocolate, semi-sweet or butterscotch) (¾ mix in, ¼ sprinkle on top)Optional but recommended
¼cupmilk, alternative milk (soy, oat, almond) or waterOptional but recommended (see notes)
Preheat oven 350°
Using hand beaters, thoroughly mix spiced cake mix, canned pumpkin and milk (or water).
Stir in ¾ cup chocolate chips (more or less based on your preference). Reserve ¼ cup to sprinkle on top.
Line muffin/cupcake pan with cupcake liners. Fill each about ¾ full with 3 ingredient pumpkin muffin mix.
Sprinkle 3 ingredient pumpkin muffins with remaining chocolate chips.
Bake for 16-19 minutes.
Milk or Water (Optional But Recommended): Milk or water is optional. I find that it makes a slightly fluffier muffin vs. a more dense pumpkin muffin. Also, different boxed spice cake mix amounts can vary slightly so a little more liquid may be helpful.Milk or Alternative Milk: Whole milk, 2% milk, fat free milk. Soy milk, almond milk, coconut milk, pea milk or oat milk.Pumpkin Muffins with Yellow Cake Mix: You can use yellow cake mix if you do not have spiced cake mix. However, you will want to add 1-2 tablespoons of pumpkin spice to achieve the pumpkin spice flavor.2 Ingredient Pumpkin Muffins: You can make 2 ingredient pumpkin muffins by omitting the chocolate chips. Simply use boxed spiced cake mix and pumpkin puree (milk or water optional).