It’s that time of year when everyone goes a little pumpkin crazy. The weather is cooler & we are all ready to hunker down, find some cozy blankets & embrace all things fall. One of those things definitely includes pumpkin flavored everything. Fortunately there are so many wonderful things you can make with pumpkin puree. It’s also relatively healthy when you use it in recipes.

DIG DEEPER


Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less

Since I have been on a kick of homemade breakfasts for my family for the last couple years now, I decided to add a little fall to the mornings & make some simple pumpkin muffins. There are a multitude of recipes for pumpkin muffins floating around Pinterest these days & I have tried many of them. But I keep coming back to my good ol’ tried & true recipe I have been using for years. It’s simple & easy & takes just a handful of ingredients.

Assemble your ingredients: Vanilla cake mix, pumpkin pure, pumpkin pie spice, pumpkin spice morsels and chocolate chunks.

Here is what you need:

1 box vanilla or white cake mix
1 can (15 oz) 100% pure pumpkin
2 tsp pumpkin pie spice
1 bag pumpkin spice morsels
1/2 bag chocolate chunks
 
 Spray muffin tins with nonstick cooking spray.

Step 1: Start by preheating the oven to 350 & spraying your muffin tins. I used one standard size tin & one mini muffin tin with this recipe.

Combine vanilla cake mix, pumpkin pure, pumpkin pie spice and pumpkin spice morsels.

Step 2: Combine all ingredients except the chocolate chunks in your mixer bowl & beat on medium until fully combined.

Spoon pumpkin muffin batter into cupcake tin and top with chocolate chunks.

Step 3: Spoon your batter into your muffin tins & add chocolate chunks to the top of each muffin.

Allow mini pumpkin muffins to cool and serve.

Step 4: Bake & remove when toothpick test is clean. For the mini muffins it was about 20 minutes & 30 minutes for the full size.

These are so delicious. Definitely the best way to pack some fall flavor into your morning. They are always a hit with my family.

I really love making these on a Friday afternoon. That way I have them ready for Saturday morning coffee. It’s a wonderful breakfast to enjoy before we kick off the hustle of the weekend. Plus with all the nutrients that pumpkin puree adds to these- they keep me full for a really long time. Also- if you want to eliminate the chocolate chunks or replace them with nuts, that works too. That’s what is so great about this recipe. It’s easily adaptable to whatever you’re craving at the time.

Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less! GET IT FREE HERE.

 

5 Ingredient Pumpkin Muffins

Fall is in the air and that means enjoying pumpkin muffins for breakfast, lunch or any time of day.
Course Breakfast
Cuisine American
Keyword 5 Ingredient Pumpkin Muffins
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 24 people

Ingredients

  • 1 box vanilla or white cake mix
  • 1 can 15 oz 100% pure pumpkin
  • 2 tsp pumpkin pie spice
  • 1 bag pumpkin spice morsels
  • 1/2 bag chocolate chunks

Instructions

  1. Start by preheating the oven & spraying your muffin tins. I used one standard size tin & one mini muffin tin with this recipe.
  2. Combine all ingredients except the chocolate chunks in your mixer bowl & beat on medium until fully combined.
  3. Spoon your batter into your muffin tins & add chocolate chunks to the top of each muffin.
  4. Bake & remove when toothpick test is clean. For the mini muffins it was about 20 minutes & 30 minutes for the full size.

 

 

Gina Kleinworth
Gina, author of Kleinworth & Co, is a busy homeschooling mom to 3 great kids ages 11-17. She likes to find new ways to make life simple & streamlined on a budget. She loves to share easy DIY projects, fun crafts with the kids & a whole lot of recipes, with a few photography tips sprinkled in occasionally too.
Gina Kleinworth