Chocolate Chip Pumpkin Muffin Recipe in 30 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Note: A fully preheated oven is crucial for that initial lift.
2. Line a standard 12 cup muffin tin with paper liners.
3. Empty the spice cake mix into a large bowl.
4. Add the entire 15 oz can of pumpkin puree to the dry mix.
5. Fold the ingredients together with a spatula until no dry streaks remain. Note: Don't overmix; the batter should stay thick and heavy.
6. Stir in 3/4 cup of the chocolate chips until just distributed.
7. Portion the batter into the cups using an ice cream scoop, filling them 3/4 full.
8. Sprinkle the remaining 1/4 cup of chocolate chips over the tops.
9. Bake for 20 minutes until a toothpick comes out clean.
10. Cool in the pan for 5 minutes before moving to a wire rack. This recipe uses cake mix much like my favorite [cookie cake with cake mix](https://tastyrecipescorner.com/recipes/cookie-cake-with-cake/) which saves so much time during a hectic morning. The thick batter might look intimidating, but that density is exactly what gives the Chocolate Chip Pumpkin Muffin its signature bite. Yule Log Cake: Silky Filling in 57 Minutes — Master the classic Yule Log Cake with this foolproof recipe, featuring a flou...Marshmallow Web Ghost Cake for 12 Servings — Master the marshmallow web ghost cake with our technique for an edible spider...Perfect Italian Christmas Cookies: Crispy Baked — Master the Perfect Italian Christmas Cookies with this ricotta-based recipe f... $img_2$