Well, it’s almost fall as we all know. 🙂 Seems like you are either on the pumpkin train or you’re not. Guess what? I AM!
I look forward to making these muffins every fall and while I could make them at any time of the year, there’s something extra special about pumpkin muffins in fall. It’s the ambiance of the season that makes these taste so much better. Another plus, they really are the easiest muffins to make besides going out and buying your own.
I originally found these muffins on Hungry Girl’s website. There are many possible variations (i.e., spice cake mix, devil’s food cake, etc), so if you’ve tried a different version with good results, let me know!
Carrot Cake Pumpkin Muffins
- 1 box carrot cake mix (I used Betty Crocker)
- 1 15 oz can pumpkin puree
- 1/2 a bag of mini chocolate chips
Preheat oven to 350 degrees. Mix all ingredients together. Do not add anything else. Spray mini muffin pan with non-stick spray liberally. Fill mini muffin tin 3/4 full with batter. Bake in the oven for 16 minutes. Let cool.
I make mini muffins because then I can have two and still think in my head, “It’s like having one big muffin.” I love mini things; mini candy bars, mini chocolate chips, mini muffins. No research behind this, but I definitely think they taste better than those regular size muffins.
Because these muffins are actually made with cake mix, I try to think of them more like eating a piece of “cake”; meaning, I eat them as a dessert rather than a muffin the morning. However, if chocolate chips and pumpkin are your thing in the morning, by all means eat them as a muffin for breakfast. 🙂
Have a great Thursday friends! So close to the weekend 🙂