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Two things I love easy recipes and baking… wait also chocolate — so I guess it is three things and this recipe has all three!
I learned about using pumpkin in baking years ago – it is a great way to cut the fat and calories out of baking without taking away from taste
I was able to whip up this muffins within minutes without much effort and Mr.Savvy loved them!
Baking Tip: You can freeze the batter in the cupcake holders so they are ready for bake in the morning or when company is over.
From Budget Savvy Diva’s Kitchen to Yours.
What You Need
Box of Spice Cake Mix
Can of Pumpkin ( not pumpkin filling)
1/2 Teaspoon Cinnamon
1 Tablespoon of Vanilla Extract
1/3 Cup of Mini Chocolate Chips
Extra Chocolate Chips and Brown Sugar for Topping
What To Do
Preheat Oven to 350
Mix Spice Cake ( you will not need to add any of the ingredients on the back of the box of the cake mix) with Pumpkin, Vanilla, and Cinnamon.
Add Chocolate Chips and Mix.
Fill Cupcake Sleeves about 3/4th Full.
You can add brown sugar and/or chocolate chips to the top of the muffins
Bake for about 20 minutes - If the toothpick comes out “clean,” meaning there is no batter on them they are ready.
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- Box of Spice Cake Mix
- Can of Pumpkin ( not pumpkin filling)
- ½ Teaspoon Cinnamon
- 1 Tablespoon of Vanilla Extract
- ⅓ Cup of Mini Chocolate Chips
- Extra Chocolate Chips and Brown Sugar for Topping
- Preheat Oven to 350
- Mix Spice Cake ( you will not need to add any of the ingredients on the back of the box of the cake mix) with Pumpkin, Vanilla, and Cinnamon.
- Add Chocolate Chips and Mix.
- Fill Cupcake Sleeves about ¾th Full.
- You can add brown sugar and/or chocolate chips to the top of the muffins
- Bake for about 20 minutes – If the toothpick comes out “clean,” meaning there is no batter on them they are ready.
- Enjoy
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{ 4 comments… read them below or add one }
Just a question if you are to freeze the batter; do you thaw first before you bake? Does it take long to thaw? Might sound a little dumb, just have never put muffin batter in the freezer so not sure how to bake it the next morning. Thanks!
I bake it frozen and give it about 5 extra minutes
This looks yummy and easy! I have a bunch of pumpkin cans leftover from the holidays because I got too sick to bake pumpkin bread during myholiday vacation. Glad to have a new way to use it up! Thanks!
What size can of pumpkin do you use? I can’t tell from the picture but I think my can if larger than the one shown.
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