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–+ servings

Freezer Friendly Pumpkin Chocolate Chip Muffins


Author Crystal Paine
Course Bread, Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients  

  • 1 box chocolate cake mix
  • 1 can pumpkin
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350ºF.
  • In a large bowl, mix canned pumpkin and chocolate cake thoroughly (can use an electric mixer, if you prefer).
  • Sprinkle chocolate chips over batter and stir in.
  • Fill greased or paper-lined muffin tins almost full.
  • Bake in preheated oven for 20 to 25 minutes, or until done.

Notes

Recipe from Nomadic Nom Nom.

Nutrition

Serving: 1muffin | Calories: 229kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 297mg | Potassium: 162mg | Fiber: 1g | Sugar: 22g | Vitamin A: 14IU | Vitamin C: 0.003mg | Calcium: 65mg | Iron: 2mg
Find it online: https://moneysavingmom.com/lunchbox-freezer-cooking-3-ingredient-pumpkin-chocolate-chip-muffins/