Pumpkin Pie Chocolate Chip Muffins

These Pumpkin Pie Mix Chocolate Chip Muffins are soft, fluffy, and full of cozy fall flavor — the kind of treat that makes your whole kitchen smell like autumn. Made with canned pumpkin pie mix (not plain purée), these muffins come together in minutes and already have the perfect balance of sweetness and spice built right in.

Each bite is tender and perfectly moist, with little bursts of melty chocolate chips throughout. They’re wonderful fresh out of the oven, but they also keep well for quick breakfasts, afternoon snacks, or a simple fall dessert.

It’s the perfect way to use that leftover can of pumpkin pie mix — and the result tastes like a bakery-style pumpkin muffin, no fancy ingredients needed. 🍁

Pumpkin Pie Chocolate Chip Muffins

Ingredients (makes about 24 muffins):

• 1 (30-oz) can pumpkin pie mix

• 4 large eggs

• 1 cup vegetable oil (or melted butter)

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 cup chocolate chips (semi-sweet or dark)

Optional: 1 tsp vanilla extract, or swap ½ cup of the oil for applesauce for lighter muffins.

Instructions:

1. Preheat oven to 350°F (175°C). Line muffin tins with paper liners or grease lightly.

2. In a large bowl, whisk together the pumpkin pie mix, eggs, oil, and vanilla (if using).

3. In another bowl, stir together flour, baking powder, baking soda, and salt.

4. Add dry ingredients to wet and mix until just combined—don’t overmix.

5. Fold in the chocolate chips.

6. Scoop batter into muffin cups, filling about ¾ full.

7. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Cool slightly before serving.