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3-Ingredient Pumpkin Muffins
These 3-Ingredient Pumpkin Muffins are easy moist pumpkin chocolate chips muffins made with without eggs, butter, or dairy.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Yield:
12
muffins
Calories:
199
kcal
Author:
Carine
Ingredients
1
Spice Cake Mix
I used a 15-ounce Duncan Hines package.
1
can
Pumpkin Puree
15 ounces
½
cup
Dark Chocolate Chips
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat oven to 350℉ (180℃). Line a 12-hole muffin pan with paper cases. Lightly oil the cases with cooking oil spray. Set aside.
In the bowl of your stand mixer, or a large mixing bowl, add the spice cake mix and pumpkin puree.
Using the paddle attachment or an electric beater, beat on low speed until both ingredients comes together into a thick pumpkin muffin batter.
Fold in chocolate chips and stir to incorporate.
Fill each muffin cup evenly.
Bake in the center rack of the oven for 25-30 minutes, or until a pick inserted in the center of the muffins comes out clean.
Cool down for 5 minutes in the pan then transfer to a cooling rack.
Storage
Store in the fridge for up to 4-5 days in a cake box, or freeze for up to 1 month. Thaw at room temperature the day before.
Nutrition
Nutrition Facts
3-Ingredient Pumpkin Muffins
Serving Size
1 muffin
Amount per Serving
Calories
199
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
1
mg
0
%
Potassium
56
mg
2
%
Carbohydrates
34
g
11
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
1
g
2
%
Vitamin A
18
IU
0
%
Vitamin C
0.003
mg
0
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.