Pumpkin Chocolate Chip Muffins
- Course: Appetizers & Snacks
When kids go back to school I like to have muffins on hand for school lunches or after-school snacks. These muffins are my latest favorite because they are so simple. With only 3 ingredients they take about 3 minutes to get in the oven! I love how they look when I use the cute Reynolds® StayBrite® Baking Cups. There are so many different pattern options ranging from soccer to geometric patterns. After they’re cooled, I put the muffins in a Hefty® Slider Freezer bag and throw them in the freezer. That way they’re ready to go when you are!
Reynolds Kitchens tip
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- 1 (15.25 oz) white cake mix
- 1 (15 oz) can pumpkin
- 1 cup chocolate chips (semi sweet or milk chocolate)
- Reynolds® StayBrite® Baking Cups
Preheat oven to 350 degrees F
In a bowl, stir together the cake mix and pumpkin until combined. Fold in the chocolate chips
Spoon about 3-4 Tbsp of batter into each Reynolds® StayBrite® Baking Cup (you can use muffins tins or just place the baking cups right on top of a cookie sheet)
Place pan in oven and bake for about 15-20 minutes
Remove from oven and let cool for about 5 minutes before removing from the pan
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