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These 3 ingredient Pumpkin Muffins are easy moist pumpkin chocolate chips muffins made with 3 simple ingredients. Plus, they are allergy friendly, made without eggs butter, or dairy.

3-Ingredient Pumpkin Muffins

These 3-Ingredient Pumpkin Muffins are easy moist pumpkin chocolate chips muffins made with without eggs, butter, or dairy.
5 from 8 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Yield: 12 muffins
Calories: 199kcal
Author: Carine

Ingredients

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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.