Breakfast in our house used to be so easy - Carter ALWAYs wanted a smoothie and Sophia ate mini glazed donuts. Unfortunately about a month ago Carter decided he wasn't a fan of having a smoothie for breakfast, and around the same time it started to become almost impossible to get Sophia's donuts - our local grocery store was either out of them or they were expired/about to expire. Thankfully it's fall, and that's the time when everyone wants pumpkin everything! When I say everyone there, I'm actually talking about the world at large, not inside my house. My kids are two of the pickiest eaters - for Carter that mainly applies to breakfast foods, but for Sophia, it applies to all meals. They might not eat pumpkin everything, but they do eat these muffins, so they're pretty much a fall staple in our house (and might become a winter, spring, and summer staple - as long as they're eating them I'll be making them).
To make these muffins you literally only need three ingredients, and if you or your kids aren't into chocolate then you only need two.
Pumpkin Chocolate Chip Muffins
Ingredients:
Yellow Cake Mix
Pumpkin Pie Filling
Chocolate Chips (optional)
Directions:
- Mix the yellow cake mix and pumpkin pie filling together.
- Fold in chocolate chips. I usually use about half a bag.
- Scoop into muffin tins and bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean (for me that's at 22 minutes).
- They turn out moist and delicious, and even with the chocolate chips are fairly low calorie. I'm kind of curious to try them using chocolate cake mix or a different kind of chips, but haven't branched out yet. If it's not broke, don't fix it. You know?
If you try them, drop a comment below and tell me what you think!
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