Monday, November 14, 2011
Pumpkin Chocolate Chip Muffins
1 spice cake mix
1 (15 oz) can solid pack pumpkin
1/2 bag mini semi-sweet chocolate chips
Combine cake mix (powder only - no need to add the oil or eggs) and pumpkin with mixer until well blended.
Stir in chocolate chips. Spoon into greased muffin tins.
Bake at 350° for 18-20 minutes, or until they pass the "clean toothpick" test.
Comments from the cook: I add about 1/2 cup water to the batter to make it a bit thinner. I suppose if you were going to make these into cookies instead of muffins, you'd probably want the batter to be the original consistency (no water added). But, while we're on the subject, I'll just go ahead and admit that I'll probably always make these into muffins rather than cookies. Muffins sound less guilt-inducing than cookies, no? :)
Also, spice cake mixes can be a little harder to find, but rumor has it that a yellow cake mix will also work and taste fantastic. My mom even used a carrot cake mix once in a pinch.These are a great treat with a cup of hot chocolate in the dead of winter...
Makes about 24 muffins.
Originally passed on from my mom, Alane. (As you can see, she did hers in mini-bundt pans, left out the choc chips, then added caramel frosting and a pastry-dough cinnamon-sugar leaf to hers. MAN, she's always taking things to the next level... I love it!)